This weekend, I donned my festive apron. It has a European Holiday feel, complete with some faux fur trim and decorative ribbons. Only the best for holiday baking. I scoured recipes far and near, looked over all the recipes everyone shared with me (thank you!!!). I made my specialty list, ran out to the grocery store, then settled in for a baking marathon. Surprisingly it didn't take all day, within a few hours I had seven dozen cookies made and a bit of a stomach ache from overindulging.
When honing in on what exactly I wanted to make I couldn't let go of the fact that I really have a thing for chocolate and peppermint. Well, peanut butter and chocolate isn't so bad either, but chocolate and peppermint is HOLIDAY to me. I found a few recipes, but actually tweaked them to my liking and came up with this recipe. When baking if you pull them out of the oven right after cracking on top, they will set up nicely. The taste is like candy canes with fudge, but the cookies have a delightful brownie texture. Soft and chewy.
I kid you not, this may just be the best damn cookie I have ever baked. EVER. Please enjoy, pass it along, it's fabulous.
Denise's FAT MINT Cookies
2 cups unbleached all purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light brown sugar
3/4 cup sugar
1 teaspoon vanilla extract
1 teaspoon mint extract
1 cup chocolate chips
1 cup chopped Andes Thins: Creme de Menthe Candies OR 1 Lindt Dark Chocolate Mint bar
Preheat oven to 350 degrees.
In a medium bowl, sift together flour, cocoa powder, baking soda and salt. In a mixer beat together the butter with the sugars until light and fluffy, 2-5 minutes. Fluffy is key. Add eggs, one at a time, beating until smooth after each addition and scraping the sides of the bowl. Add in the vanilla and mint (if you don't have mint just use all vanilla, but the mint extract makes a nice touch). On a low speed beat in the flour mixture about a 1/2 cup at a time. Gently mix in with a wooden spoon chocolate chips and Andes candies.
On an ungreased cookie sheet, drop a tablespoon of the batter about 2 inches apart. Bake until just cracked on top, about 8-10 minutes. Do not overbake! Let set on the cookie sheet for five minutes then transfer to cooling rack. Cool completely.
Enjoy! Beware, you may over indulge on these.