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Wednesday, December 12, 2012

Chocolate Andes Creme de Menthe Cookies

These cookies are the second result of my cookie baking binge this week.  While I was successful in finding more of the Nestle Winter Dark Chocolate & Mint Morsels to make the Mint Chocolate Delights, I was pleasantly surprised to also find a package of Andes Mints that are now available in tiny crumbles called Andes Creme de Menthe Baking Chips. These mint pieces have the same peppermint flavor as the traditional mints, just cut into small slivers and chunks. 

I knew just the recipe to try for my first experiment with these chips.  The base of this cookie is the same dough from the Triple Chocolate Cookies with Peanut Butter.  This recipe combines unsweetened chocolate and cocoa powder which creates a very elegant, silky chocolate flavor.  If possible, try to use a Dutch-process cocoa powder for a darker color and more complex flavor, but regular cocoa powder also works well.

For this recipe, I used 6 ounces from the 10 ounce bag of Andres Chips and that amount seemed to add a nice balance of that familiar peppermint flavor to the chocolate.  This cookie has definitely been added to our list of favorite cookies.  Enjoy!!

1 cup  Flour
1/2 cup  Unsweetened Cocoa Powder
1/2 tsp  Baking Soda
1/4 tsp  Salt
4 oz  Unsweetened Chocolate, chopped
1 stick (4 oz)  Unsalted Butter
1-1/2 cups  Sugar
1 tsp  Vanilla Extract
2 Large Eggs, beaten
6 oz  Andes Creme de Menthe Baking Chips

Preheat oven to 325.  Line 3 baking sheets with parchment paper and set aside.

In a medium bowl, combine the flour cocoa powder, baking soda and salt.  Set aside.

In a medium saucepan, melt the unsweetened chocolate with the butter over low heat, stirring frequently.  Scrape the melted mixture into a medium bowl to cool.

When the chocolate has cooled, add the sugar and vanilla and stir to blend, then add the eggs and stir.  Next add the flour mixture and stir until you have a smooth dough mixture, then stir in the Andres Mint pieces.

Drop rounded teaspoons of the dough onto the prepared baking sheets and flatten the cookies slightly.  Bake for about 13-14 minutes or until the cookies are slightly firm, but still soft in the center.  Slide the parchment paper with the cookies onto wire racks to cool.

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