Saturday, October 23, 2010

yum


About a month and a half ago or so I tasted the most delicious mint chocolate cookie with chocolate chips. I am not a huge mint fan by any means, but this cookie was ooey and gooey and oh so soft and delicious - made me think it had to be store bought because no homemade cookie could be that chewy without having some sort of preservative in it. One of the reps I work with always brings the most delicious homemade desserts for her luncheons and these cookies were nothing short of amazing. That evening I promptly started my search for a recipe and although they weren't an exact match to the cookies she brought, they turned out pretty delicious! The best part - I froze half the dough so I'd be able to enjoy freshly made cookies after the baby arrived with minimal work. I pulled the dough out of the freezer a few days ago and defrosted in the fridge for a few hours and voila, we had delicious cookies in minutes!



Ooey Gooey Mint Chocolate Chunk Cookies
4 ounces unsweetened chocolate
1/2 stick butter
3 eggs
1 ts peppermint extract
1 cup sugar
1/2 cup flour
2 tablespoons cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 pound bittersweet chocolate (chunks or chips)


In a bowl set over a pot of simmering water, melt the unsweetened chocolate and butter, stirring occasionally. Remove from the heat and allow to cool slightly.

In a large bow combine the eggs, vanilla and sugar. Mix just until combined and set aside. In another bowl sift together the flour, cocoa powder, baking powder and salt. Add the melted chocolate to the egg mixture and mix just until combined. Stir in the sifted dry ingredients and mix just until combined, then stir in the bittersweet chocolate.

Cover the batter with plastic wrap and refrigerate for at least 1 hour to chill thoroughly. Heat the oven to 350 degrees.

Spoon the dough onto a greased baking sheet lined with parchment (I used a Silpat.) Grease your hands (to prevent the dough from sticking) and shape the dough into balls. Place the balls on the pan, leaving 2 to 3 inches between each. Bake until the edges of the cookies are just set and the center is still soft, 10 to 12 minutes, rotating the pan halfway through. Place the cookies, still on the parchment, on a rack and cool completely before serving.

recipe adapted from this one

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