These cookies are for adults. They are not overly sweet. As far as taste goes, The chocolate and mint are the big standouts. As usual, I used more sea salt in my recipe. This really pulls out the bittersweet chocolate which forms the foundation for the mint.
Don't be fooled by their tiny appearance. They are very addicting, especially if you throw in a bit more salt. And you may find yourself eating quite a lot without even realizing it. I like to store mine in an air tight container and put it someplace high and out of reach. But even that technique fails sometimes and I find myself climbing the pantry shelves like a monkey looking for it's banana. Andes Double Mint Cookies
- 2 1/2 Cups of all-purpose flour
- 1 1/4 tsp. of baking Soda
- 1/2 tsp. of salt
- 3/4 cups ( 1 and 1/2 sticks ) of butter, cut into pieces
- 1 1/2 cups of packed light brown sugar
- 2 Tablespoons of water
- 1 Cup of chopped, bittersweet chocolate
- 1 Cup of Andes mint baking chocolate
- 2 eggs
In a medium saucepan, combine the butter and water. Over low heat, melt the butter. Add the brown sugar and stir until smooth and until the sugar has melted into the butter. Add the chocolate and Andes mint baking bits and stir until almost all the chocolate has melted. Remove from heat and continue to stir until the mixture is smooth. Pour into a large, heat proof mixing bowl let stand for at least 10 minutes to cool slightly.
Meanwhile, Sift the flour, baking Soda, and salt into a medium bowl and set aside. Beat the eggs into the cool chocolate mixture, one at a time on high speed. Reduce the mixer to low and gradually add the flour mixture. Beat until well blended. Cover and refrigerate for at least one hour.
Preheat the oven to 350F. Line baking sheets with parchment paper. Roll the chilled dough into balls. I used a level tablespoon for each cookie. Place the balls about 2 inches apart on the sheets. Bake for 9-10 minutes. They will continue baking after you remove them from the oven so be careful not to over bake.
As soon as you remove the cookies from the oven, sprinkle each one with the rest of the Andes baking chocolate. They are tiny pieces and will fall off the cookies so use your fingers. Allow the chocolate to melt and gently spread with the back of a spoon. If you are feeling creative, use a toothpick to make swirls with the mint and chocolate.