Chocolate Mint Cookies

Chocolate Mint Cookies
Look, I don't pretend to be some kind of baking decorating genius, so if you don't like the looks of my drizzle on these cookies, then don't do the same kind of drizzle on your cookies. It's called "creativity" and I firmly believe that you have to have some when baking.

I often will follow a new recipe to a "T", but the next time I make it, it will be modified to my liking. Here is my version of chocolate mint cookies.

  • 10 oz - semi-sweet chocolate, finely chopped (Ghirardelli was used)
  • 3 tbsp - unsalted butter
  • 1/3 cup - Andes mint baking chips
  • 2 - large eggs
  • 1/3 cup - sugar
  • 1 tsp - vanilla extract
  • 1/4 cup - all-purpose flour
  • 1/4 tsp - baking powder
  1. Heat oven to 350 degrees F.
  2. Combine the chopped semisweet chocolate and butter in a medium microwave-safe bowl. Microwave for 20 seconds, stir, then microwave for another 20 seconds. Repeat this process until the chocolate and butter have melted.
  3. Stir in the Andes mint baking chips. Continue to stir until melted. The heat from the chocolate and butter should be enough to melt the baking chips. If they do not melt, place back into the microwave for 20 seconds to help melt.
  4. Combine eggs, sugar and vanilla extract in a stand mixer and beat on medium speed for 15 minutes or until the eggs become light, thickened and pale in color.
  5. Sift flour and baking powder over chocolate mixture. Gently stir together. Now, add the whipped egg and sugar and gently fold into the chocolate until incorporated.
  6. Spoon a heaping tablespoon of the cookie batter onto a baking sheet, leaving 2 inches between each cookie. Bake 8 to 10 minutes or until the cookies have puffed and cracked on top. Cool completely on baking sheet. As the cookies cool, they will deflate a little.
  7. Ice or decorate as desired.