Chocolate Mint Cookies
Indulge in the melody of flavors with our melt-in-your-mouth chocolate cookie base topped with an irresistible chocolate mint frosting.
Indulge in the melody of flavors with our melt-in-your-mouth chocolate cookie base topped with an irresistible chocolate mint frosting.
- 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!
Melting and Tempering the Chocolate Base
Many home bakers rush the melting phase by using high heat, which scorches the butter and seizes the chocolate chips. Cooking the butter, brown sugar, and water over low heat creates a gentle thermal environment that dissolves the sugar grains smoothly. Adding the semisweet chocolate chips off the direct heat source utilizes residual warmth to melt them evenly without breaking the emulsion. Allowing this mixture to stand for ten minutes before adding the eggs prevents the heat from prematurely cooking the protein structures in the yolks.
Controlling Egg Incorporation and Dough Texture
Beating the eggs into the cooled chocolate mixture at high speed aerates the batter, providing the necessary lift since the recipe relies on baking soda. Reducing the speed to low before adding the all-purpose flour and baking soda prevents gluten overdevelopment, which results in tough baked goods. Chilling the dough for approximately one hour solidifies the butter fats. This cooling period prevents the cookies from spreading too flat and thin across the ungreased sheet during the initial stages of baking.
Visual Cues for Perfect Doneness
Relying on a timer alone often leads to overbaked batches because oven temperatures fluctuate significantly. Bake these portions at 350 degrees Fahrenheit for eight to ten minutes, watching for the edges to set while the centers remain soft and slightly glossy. Placing a chocolate mint wafer half directly onto each hot cookie immediately after extraction transfers heat from the pastry to the candy. Allow the mint to rest undisturbed for up to five minutes until the residual heat softens it completely, then use an offset spatula to spread the coating evenly across the surface.
