Description
Deeply chocolatey, these cookies get a cool kick from Andes mints!
Ingredients
Units
Scale
For the cookies:
- 1 1/3 cups all purpose flour
- 1/3 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp espresso powder
- 1/2 cup unsalted butter, room temperature
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 4 oz dark chocolate, melted and cooled
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 cup dark chocolate chips or chunks
- 1 cup chopped Andes mint candies
For the mint glaze
- 1 1/2 cups powdered sugar
- 2–3 TB milk
- 1–2 drops of mint extract, if desired
Instructions
- Line a couple baking sheets with parchment paper and set aside. Don’t preheat the oven yet.
- Sift the flour, cocoa powder, baking powder, salt and espresso powder together in a mixing bowl and set aside.
- Add the butter and sugars to the bowl of a stand mixer and use the paddle attachment to cream together on medium high speed for 2 minutes. Scrape down the sides of the bowl and add the melted chocolate, and beat for another minute to combine.
- Scrape down the bowl again and add the whole egg, mixing well. Scrape and add the yolk and vanilla, beating until fully combined and smooth.
- Scrape down the sides of the bowl one more time and add the flour mixture all at one time. Mix on low speed until the dough comes together and no more flour streaks remain.
- Add the chocolate chips and Andes mints, and mix on low speed until fully incorporated.
- Use a medium cookie scoop (1 1/2 TB size) to divide the dough into balls. You can place 12 cookies on each baking sheet, since they don’t spread very much.
- Refrigerate the dough balls for 30 minutes. At the beginning of the chilling time, preheat the oven to 350 degrees so that it’s up to temperature when the dough is finished chilling.
- Bake the trays of cookies for 12-15 minutes, or until set. They will feel under done when they first come out of the oven, but will set up the rest of the way as they cool down. Allow them to cool completely on the baking sheets.
- Once the cookies are completely cool, mix the glaze ingredients together in a small bowl until smooth. Drizzle the cooled cookies with as much glaze as desired.
- Store any leftovers either at room temperature for a week or in the fridge for up to a month.
Nutrition
- Serving Size: 1 cookie with glaze
- Calories: 161
- Sugar: 17.5 g
- Sodium: 43 mg
- Fat: 6.4 g
- Saturated Fat: 2.4 g
- Trans Fat: 0 g
- Carbohydrates: 24.4 g
- Fiber: 1.4 g
- Protein: 2.8 g
- Cholesterol: 13.9 mg