Did you participate in any cookie exchanges this year? These were one of my contributions to my friend/Realtor/LeapPad Explorer Tablet-finding-ninja Brandi’s cookie exchange this weekend.
I love the format of Brandi’s cookie exchange: 24 people show up with 6-dozen cookies, packaged in groups of 3. Everyone comes home with 24 different packages of cookies – a huge sampler perfect for holiday grazing. And man, was there a ton of good stuff this year – chocolate + mint/peppermint was a popular combination!
A twist on an old favorite, The Emergency Cookies, these rich chocolate chunk cookies are spiked with cool Andes baking chips. I actually made these as Peppermint Chocolate Chunk Cookies last year for the exchange. I might be getting predictable
I personally think that the cookies are better the next day, a cold slab of minty chocolate. Jason likes them melty, after a 5-second trip through the microwave. But we both think they’re perfectly acceptable as breakfast.
Mint Chocolate Chunk Cookies
Rich, fudgey chocolate chunk cookies spiked with cool Andes mint chunks.
- 16 oz semisweet chocolate, roughly chopped and divided in half
- 4 Tbsp unsalted butter
- 2/3 cup flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs, room temp
- 3/4 cup packed light brown sugar
- 1 tsp vanilla extract
- Half a 10 oz bag of Andes baking chunks or 1 box Andes mints (4.7 oz), unwrapped and chopped
- Preheat oven to 350 degrees. Prepare two baking sheets with parchment or silpat.
- Heat half (8 oz) of the chopped chocolate and butter in a microwave-safe bowl in 25-second increments, stirring in between, until just melted. Whisk together the flour, baking powder, and salt and set aside.
- In the bowl of your mixer, beat eggs, brown sugar, and vanilla on high speed until the sugar has completely dissolved (4-5 minutes). Reduce speed to low and add the melted (and now, mostly cooled) chocolate. Mix until uniform. Add the flour mixture until just combined. Mix in the Andes chips (I reserved a tablespoon of the mints to sprinkle over the cookies when they came out of the oven) and remaining chocolate.
- Let dough sit 10 minutes - this will allow the chocolate to cool and prevent the cookies from spreading.
- Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. The dough should be very stiff and will hold the scooped round. If not, let it sit for a while or stick it in the fridge for 10 minutes. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet still soft in centers, 10 to 12 minutes.
- Cool on sheets 10 minutes and then transfer to racks to cool completely.
- Store cookies in an airtight container for up to a week.
Yields: 24 cookies
Estimated time: 45 minutes