The Cat Dish
  • Musings
  • Food
  • #CatTravels
  • #BabyFox
  • #40trails
  • Videos
  • About Me
  • Contact

Weekend Dish: Double Chocolate Mint Cookies

By Catherine Toth Fox • January 16, 2013 • Food, Weekend Dish

IMG_8157

There’s a flavor combination that I just love: chocolate and mint.

So I’m always looking for recipes that combine those two delicious flavors.

I stumbled across this one — by celebrity chef Giada De Laurentiis — that seemed fairly easy. And I actually had all of the ingredients on hand. (Those two characteristics are always the most important to me, especially since I tend to bake on a whim.)

I’m gonna be honest here: I broke the cardinal rule in baking. I didn’t follow the recipe exactly, and you really should when you’re trying out a new one.

What I did was skip the last instruction where you’re supposed to swap tray positions in the oven. I was just too lazy. And hey, the cookies came out alright, though it didn’t puff up the way they should. So keep that in mind.

But if you love chocolate and mint as much as I do — hello, Thin Mints! — then try this. Even the unbaked dough is delicious.

Ingredients

Ingredients
◄ Back
Next ►
Picture 1 of 17

Here's what you need.

Double Chocolate Mint Cookies
Courtesy of Giada De Laurentiis

Ingredients:

6 ounces semisweet or bittersweet (60 percent) chocolate, chopped
2 T. unsalted butter
1 c. flour
2 T. unsweetened cocoa
1 tsp. baking powder
1/4 tsp. salt
2/3 c. sugar
2 eggs, at room temperature
1 tsp. pure vanilla extract
1 5-ounce package chocolate mint thins such as Andes, eat cut into thirds

Directions:

Place one oven rack in the center of the oven and another in the bottom third. Preheat oven to 300 degrees. Line two large rimmed baking sheets with parchment paper. Set aside.

In a small bowl, combine the bittersweet chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth. Cool.

In a medium bowl, sift the flour, cocoa, baking powder and salt.

In a large bowl, whisk together the sugar, eggs, 2 T. water and vanilla extract. Gradually add the dry ingredients. Fold into the cooled chocolate. Stir in the chocolate mint pieces. Chill the dough for 10 minutes to firm slightly. Using 1/4 cup measuring cup, drop 6 mounds of batter onto each prepared sheet, spacing evenly apart.

Bake the cookies for nine minutes. Reverse the baking sheets (top to bottom) and continue baking until the cookies are slightly puffed and dry-looking, with some cracks on top, 9 to 10 minutes longer. Cool the cookies completely on sheets.

Makes 12 large cookies

Andes mintsbakingCookiesDouble Chocolate Mint Cookiesweekend dish
Tweet
5
New Year's resolutions I won't make again
Hoax is bad, but assault weapons are worse

About the Author

Catherine Toth Fox

You Might Also Like

  • #CatBakes: Super Easy Coffee Cake

  • Why I Decided To Go Vegan — Sort Of

  • I Really Do Eat For a Living

  • #CatTravels: Five days in Tokyo

5 Comments

  • Reply M January 16, 2013 at 12:43 pm

    Hello Cat!
    Unfortunately I don’t eat very much sweets although it does look guud.

    • Reply Catherine Toth January 16, 2013 at 12:50 pm

      It’s guuuuuud. I just wish someone else would bake them for me! LOL

  • Reply WildeOscar January 16, 2013 at 4:08 pm

    One of the most productive days of my life was when I discovered the low-fat-food joy of York peppermint patties. A think dark chocolate coating on soft crisp mint, yum!

    Cookies are work, but worth a try. Thanks for the recipe.

    I’ve always been much more a cook than a baker, but there’s nothing quite like fresh-baked cookies and the smell of the kitchen when they’ve been baking.

    • Reply Catherine Toth January 16, 2013 at 9:06 pm

      Or you can convince someone to make them for you! That’s always my plan! 🙂

  • Reply David Jackson January 17, 2013 at 3:04 am

    Going to do this one this weekend.

Leave a Reply Cancel Reply

About Me

About Me
Born and raised on O‘ahu, Hawaiʻi, Catherine Toth Fox has been chronicling her adventures in her blog, The Cat Dish, for more than a decade. She worked as a newspaper reporter in Hawai‘i for 10 years and continues to freelance—in between teaching journalism, hitting the surf and eating everything in sight—for national and local print and online publications. She’s currently the editor of HAWAIʻI Magazine.

Latest Posts

  • Anyone Else Feeling Like You’re Failing at This?

    March 8, 2022
  • It’s Hard To Say Goodbye—So I Won’t

    January 29, 2021
  • Was 2020 Really That Bad?

    December 31, 2020
  • Here’s What Happened To My Dog Indy

    December 10, 2020
  • I Did Noom For a Month and Here’s What Happened

    October 7, 2020

Made with in Seattle

© 2013 Solo Pine Designs, Inc. All rights reserved.