Chocolate Mint Cookies
This is a melt-in-your-mouth chocolate cookie topped with a chocolate mint frosting. It's delicious and easy to make!
This is a melt-in-your-mouth chocolate cookie topped with a chocolate mint frosting. It's delicious and easy to make!
- Carbohydrate 405.579968196325 g
- Cholesterol 449.446666822134 mg
- Fat 155.468178970234 g
- Fiber 8.53864465144471 g
- Protein 19.5791266837414 g
- Saturated Fat 97.1431122722365 g
- Serving Size 1 1 dozen (672g)
- Sodium 2304.83122441072 mg
- Sugar 397.04132354488 g
- Trans Fat 13.7516822276932 g
- Calories 3007 calories
Step-by-step
- In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
- At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy!
Can salted butter replace the unsalted variety specified in the dairy department without throwing off the chemical balance of the bake? Reducing the added salt by a quarter teaspoon per half cup of salted butter maintains the structural integrity of the cookie. Melting the butter, brown sugar, water, and semisweet chocolate chips together over low heat requires constant attention to prevent scorching the milk solids in the fat. Cooling this base for ten minutes before beating in the eggs at high speed prevents the heat from prematurely cooking the proteins. Chilling the dough for one hour solidifies the fats, restricting excessive spread across the ungreased cookie sheet during the eight to ten minutes in a 350 degree oven. Historical American baking traditions often favored topping hot wafers with mint candies to create a glossy glaze, a method that relies on residual heat rather than direct stove melting. Waiting five minutes after removing the tray from the oven allows the chocolate mint wafers to soften completely before an offset spatula spreads them into an even layer.
