Holiday Cookie Countdown: Choco-pocalypse Mint Cookies

Choco-pocalypse Mint Cookies _Lindsay Weiss

Have you ever wondered how much chocolate you could pack into a cookie and still have it hold together?

(Okay, maybe that’s just me.)

After a whole lot of experimenting, I found the answer. Using three different types of chocolate plus chocolate mints, these Choco-pocalypse Mint cookies were born.

With an apocalypse of chocolate (and only 1/2 cup of flour!!), this ain’t your momma’s chocolate cookie. A deep, rich chocolate taste you can feel in your toes and then a light zing from the hint of mint. I’ve never met a better chocolate cookie.

Because these cookies are all about the chocolate, it’s important to use the best butter and best chocolate you can find. There’s nothing else to enhance the flavor so it’s all about the best ingredients!

Looking for more Holiday Countdown cookies? Here you go!

Choco-pocalypse Mint Cookies _Lindsay Weiss

Choco-pocalypse Mint Cookies

3 ounces best-quality unsweetened chocolate, finely chopped
1/2 cup unsalted premium butter, cut into slices
9 ounces best-quality bittersweet chocolate, finely chopped
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3 large eggs, at room temperature
1 1/4 cups superfine sugar*
2 teaspoons pure vanilla extract
2 cups semisweet chocolate chips
1 cup coarsely chopped chocolate mint candies (such as Andes mints)

Preheat to 350°F. Line cookie sheets with silpat liners or parchment paper.

Melt butter in a double-boiler (or stainless bowl set over – but not touching – simmering water). Once butter is melted, add the bittersweet and unsweetened chocolate and stir until melted and smooth. Remove the bowl from the heat and let cool slightly.

Combine flour, baking powder, and salt together into a medium bowl and set aside briefly.

In a large mixing bowl, beat eggs until foamy, about 30 seconds. Increase the speed to high and gradually add the sugar, then the vanilla. Continue beating until the eggs are very thick and pale yellow, about 3 minutes. Reduce the mixer speed to medium and beat in the cooled chocolate, making sure it is completely incorporated. Reduce the mixer speed to low and gradually add the flour mixture.

Stir in the chocolate chips and chopped chocolate mint candies by hand. Let dough stand for five minutes. (Dough will be rather wet.)

Using a 1 1/2-tablespoon cookie scoop, scoop the dough onto the silpat or parchment-lined cookie sheets, placing the cookies about 2 inches apart. Bake at 350 until the cookies are just set (centers should appear underdone but will firm up upon cooling), 11 to 14 minutes. Do not overbake. Let cool right on the baking pans.

Makes about 30 cookies.

*If you don’t have superfine sugar at home, just put regular sugar in your blender or food processor and process for 15 seconds or so.

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