Double Chocolate And Mint Cookies
Serves: 2
Olin Prosacco
1 January 1970
Based on User reviews:
45
Spice
53
Sweetness
58
Sourness
37
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tsp
Baking Powder2 tbsps
Unsalted Butter1 cup
Flour2 tbsps
Cocoa (unsweetened)1 tsp
Salt2 cup
Sugar1 tsp
Pure Vanilla ExtractDirections:
1
Watch how to make this recipe
2
Place 1 oven rack in the center of the oven and 1 oven rack in the bottom third and preheat the oven to 300 degrees F
3
Line 2 large rimmed baking sheets with parchment paper
4
Set aside
5
In a small bowl, combine the bittersweet chocolate and butter
6
Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth
7
In a medium bowl, sift the flour, cocoa, baking powder and salt
8
In a large bowl, whisk together the sugar, eggs, 2 tablespoons water and vanilla extract
9
Gradually add the dry ingredients
10
Fold in the cooled chocolate
11
Stir in the chocolate mint pieces
12
Chill the dough 10 minutes to firm slightly
13
Using 1/4 cup measuring cup, drop 6 mounds of batter onto each prepared sheet, spacing evenly apart
14
Bake the cookies 9 minutes
15
Reverse the baking sheets (top to bottom) and continue baking until the cookies are slightly puffed and dry looking with some small cracks on top, 9 to 10 minutes longer
16
Cool the cookies completely on sheets (they may deflate slightly as they cool)