Deep Chocolate Mint Cookies

2/18/11


These cookies are so thick and so huge, they could be eaten with a knife and fork. But why ruin all the fun of cookie consumption? Just like the Snickers in Seinfeld, using a knife and fork on these would be silly, silly and sissy. The only way to truly enjoy a cookie is to leave remnants of it all over your hands and mouth.

When I saw this cake on My Baking Addiction, I knew that I wanted something minty, magical, and chocolaty! 

I don't know about you, but when I'm presented with a magnificent specimen of a cookie, something primal takes over, and I dig into it in such a manner that one would never guess that I had once taken ballet or that I love reciting Shakespeare. I'm about as uncivilized as a hungry tiger who has pounced on it's prey. A cold glass of milk acts as the river, washing the carnage off my lips.


This recipe sprung from one inspired by the cookies served at the Levain Bakery. As an avid dough eater (I just sound more and more alluring with every sentence), I found that this one lacked a certain 'umph'. It was good, just not quite awe-inspiring. So I added a small amount of peppermint extract, and presto! A new cookie king was born.

These darlings are soft, chewy...almost brownie-like in texture, incredibly rich (thanks to a one/two punch of chocolate), and they have just a hint of mint. If you prefer, you can add a little more peppermint. I've only used peppermint extract a few times, it scares the bejesus out of me because it's as potent as battery acid. If you don't want to use the peppermint, that's fine too. It's really hard to go wrong with this recipe, especially if you're a hard-core chocolate lover!



Deep Chocolate Mint Cookies (recipe inspired by My Baking Addiction and Love from the Oven) Print

Ingredients
1/2 cup of dark cocoa powder (I used Hershey's Special Dark)
2 1/4 cups all-purpose flour
1/4 teaspoon of coarse salt
1 teaspoon of baking powder
1 cup (that's 2 sticks) of cold butter, cut into chunks
1 1/4 cups of sugar
2 eggs, at room temperature
1/4 teaspoon of pure peppermint extract (optional)
2 1/2 cups of bittersweet chocolate chips (I used Ghirardelli's 60% cacao chips)
Sea salt for sprinkling (optional)

Method
In a medium bowl, whisk together the cocoa powder, flour, salt, and baking powder. Set aside.
In the bowl of your mixer, combine the butter and sugar. Beat together on medium-high speed until well combined, light, and fluffy (about 3-4 minutes). Beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the peppermint extract (if using).
Add the dry ingredients and mix on low speed until just combined. Use your hands to work in any remaining streaks of flour. (Note: This is a very thick dough, so don't over strain your mixer.)
Using a large spatula, fold in the chocolate chips.
Cover the bowl and refrigerate for at least 8 hours or overnight
Preheat the oven to 350F. Line cookie sheets with parchment paper.
Remove the dough from the refrigerator.
Divide it into 12 4-ounce portions. (Note: If you don't have a scale, just eyeball it).
Roll each portion of dough into a ball and flatten slightly. Place them onto the prepared cookie sheets, leaving about 1 1/2-inches between each cookie. Lightly sprinkle with sea salt (if using).
Bake for 16-18 minutes. (Note: There really is no visual clue as to when these cookies are done, just don't over bake them. Mine were perfect after only 14 minutes, but I prefer mine to be very chewy.)
Allow them to rest on the cookies sheets for a few minutes before transferring to a cooling rack.

Makes 12 cookies

24 comments:

Beth said...

Those cookies are seriously intense! Sounds like you dig into your cookies the way I do. (Washing the carnage off my lips ... sounds about right.)

RamblingTart said...

Good heavens! These are glorious! :-) Peppermint extract can be lethal, but oh, it must be splendid with these beauties. :-)

Bren said...

oh! mint extract will def give an "umph" missing dough some serious kick! I'v made some lovely mini fudge cakes with mind also I devoured it in less than a day! Love these stunning cookies!

Bren said...

oh! mint extract will def give an "umph" missing dough some serious kick! I'v made some lovely mini fudge cakes with mind also I devoured it in less than a day! Love these stunning cookies!

Jennifurla said...

HOLY WOW, you wernt kidding! pass the knife...the steak knife! ha

Les rêves d'une boulangère (Brittany) said...

Good idea to add that peppermint for an extra 'umph.' These look INCREDIBLE! I love the idea of a thick and dense cookie.

Jane said...

Oh my gosh! I've been searching for a recipe that fits these exact cookie requirements for months! This one really seems to be it. I am absolutely bookmarking this recipe. And your photos really do those babies justice. Sensational!

briarrose said...

Oh my....moment of silence....I really really need one of these cookies. Really.

Anonymous said...

I really wish I could reach into my computer and grab one of these cookies. They look really amazing!

Stella said...

My Valerie, these look so awesome! I'm having a sugar/chocolate craving. In fact, it's been this way all week. I'm totally going to be a naughty witch and make these. Yum!

donna from Yumma Yumma said...

wow, those are some serious cookies!! I need one of those right now!

Monica said...

Those cookies look incredible. You've got me drooling!!

Jane said...

I used your recipe to make these cookies on Saturday and they were absolutely perfect. They turned out just beautifully. Wonderful texture, and fantastic flavor. The only adaptations I made were to use Dutch process cocoa instead of Hershey's Dark (though I really like Hershey's Dark as well, but had none on hand), and to use pure peppermint oil (5 drops) instead of mint extract. I used a no. 24 portion scoop, and baked them for 12 minutes. I have no doubt I'll make this recipe many times in years to come. Thank you so much!

Valerie said...

Hi Jane,
Your modifications sound delicious! I really need to get my hands on some peppermint oil.

Thanks for letting me know how these turned out, I'm so glad you like em! :D

Mary said...

Yum! That is a seriously substantial cookie! It sounds delicious--I love chocolate and mint together but none of my taste testers do, so I may have to make these just for me.
:)

megan @ whatmegansmaking said...

I saw these on tastespotting and I seriously need to make them! oh wow, they look incredible. Thank you so much for sharing these!

Mary said...

That's like a cake cookie :) YUM!!!!

Great blog; happy I found you!

Mary xx
Delightful Bitefuls

Christi @ Love From The Oven said...

Yours turned out beautifully! I think I could personally just eat dough and never actually bake cookies, but so many people want them to be, well, cooked, so I play along. Have to laugh on the peppermint extract - I think the same thing every time I use it, like one tenth of a drop too much and it's all over.

Valerie said...

Hi Christi!
It's good to know that I'm not the only dough eater who takes one for the team by actually baking it. :D

Thanks for visiting!

cure of black magic said...

dear nice blog and nice pic . are u chef

Valerie said...

Yes, but I'm a baker at heart. :)

Avanika [YumsiliciousBakes] said...

Ooh Val those look sooo good!! I'd love a whole batchful. I sure wish I had Ghirardelli chips here, love how they melt.

P.S - Fellow batter eater here.

Donna from Yumma Yumma said...

Just made these cookies for the second time. The first time I kept them to myself. The second time I thought I better share and all my friends were begging for the recipe. So I did my own blog post about them referring to your page. Thanks so much for these amazing cookies!! Heres the link so you can check it out...http://yummayumma.blogspot.com/2011/05/black-magic-chocolate-mint-cookies.html

Erica said...

Whoa....these look ridiculous good

 

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