Tuesday, July 28, 2015

Soft-Baked Andes Mint Chocolate Chunk Cookies

I made these so we could send some with Don on his last work trip.  They are delicious, but we forgot to send them.  They freeze well, so maybe he will get some on his next trip!
Soft-Baked Andes Mint Chocolate Chunk Cookies
http://sallysbakingaddiction.com

Yield: about 3 dozen cookies


1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
3/4 cup (150g) light brown sugar, packed
1/2 cup (100g) granulated sugar
1 large egg
1 egg yolk
1 teaspoon vanilla extract
3/4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups and 1/4 cups (285g) all-purpose flour
2 teaspoons unsweetened cocoa powder
2 cups (340g) chopped Andes Mints OR Andes Mints Creme de Menth Baking Chips
1/4 cup (60ml) milk (if needed, see note)


Preheat oven to 350 degrees. With an electric or stand mixer fitted with a paddle attachment, cream together the butter and sugars on medium speed. Add the egg, then the egg yolk, mixing for about 1 minute after each addition. Mix in the vanilla extract.

In a separate bowl, whisk together the baking soda, baking powder, salt, flour, and unsweetened cocoa powder. Add 1/2 of the dry ingredients to the wet. Mix for about 1 minute on low speed. Add the rest of the dry ingredients and mix on low speed until combined. By hand, fold in the Andes Mints.

Drop by rounded tablespoon-fuls* onto ungreased baking sheet or silicone mat. Bake for 10-12 minutes until sides *slightly* begin to brown. I took mine out of the oven at exactly 10 minutes. Allow to cool on the baking sheet for 2-3 minutes and transfer to a wire rack. Cookies stay fresh & soft in a sealed container at room temperature for 1 week. Cookies freeze well, up to 2 months.

Additional Notes:

*The dough is very, very thick and should come together easily. However, if it is TOO thick to handle, add up to 1/4 cup milk before adding the Andes Mint Chips.

*If making larger cookies, I suggest dropping dough by 1/4 cup measurements and shaping into a ball. Bake for 11-12 minutes.

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