Andesdoublechocolatechipmintcookies Recipes

MINT ANDES DOUBLE CHOCOLATE COOKIES

Mint Andes Double Chocolate Cookies image

Rich and fudgy chocolate cookies filled with chocolate chips and Andes Mint Chocolate pieces.

Provided by Courtney Rich

Categories Dessert

Number Of Ingredients 13

Ingredients

1 1/2 cups (180 g) all-purpose flour
2/3 cup (76 g) cake flour
3/4 cup (88 g) dark cocoa powder (I like Extra Brute Cacao Barry)
1 tsp (4 g) baking powder
1 tsp (5.6 g) kosher salt
1/2 tsp (2 g) baking soda
14 tbsp (197 g) unsalted butter (cold and cut into cubes)
1 cup (220 g) packed brown sugar
1/4 cup (50 g) granulated sugar
2 large or extra large eggs (at room temperature)
1 cup (175 g) dark or semi-sweet chocolate chips
1 1/2 cups (260 g) chopped Mint Andes Chocolate
1 tsp (5 g) mint extract or emulsion

Steps:

Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper. Set aside.
Combine the all-purpose flour, cake flour, cocoa powder, baking powder, salt, and baking soda in a medium sized bowl. Whisk together. Set aside.
In a stand mixer fitted with the paddle attachment, combine the cold butter and sugars and beat on medium speed until light and fluffy, about 2 minutes.
Add the whole egg and egg yolk and mix until combined. Scrape down the sides of the bowl and mix again for about 30 more seconds.
Turn the mixer on low speed and add the dry ingredients in three separate additions, only mixing until the dry ingredients are incorporated.
Stir in the chocolate chips and mint pieces.
Using a 2" cookie scoop, create about 16 to 18 cookies. Bake for 7 to 10 minutes. I like the cookies to be slightly underdone, so I bake at 7 minutes. Let the cookies rest for about 10 minutes before digging in.

DOUBLE CHOCOLATE AND MINT COOKIES

Double Chocolate and Mint Cookies image

Provided by Giada De Laurentiis

Categories dessert

Time 55m

Yield 12 cookies

Number Of Ingredients 10

Ingredients

6 ounces semisweet or bittersweet (60-percent) chocolate, chopped into 1/2-inch pieces
2 tablespoons unsalted butter, at room temperature
1 cup flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
One 4.67-ounce package chocolate mint thins, such as Andes, chopped into 1/2-inch pieces

Steps:

Position one rack in the center of the oven and one rack in the bottom third of the oven and preheat to 300 degrees F. Line 2 large rimmed baking sheets with parchment paper.
Combine the chocolate and butter in a small bowl and place over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Cool for 10 minutes.
Whisk together the flour, cocoa, baking powder and salt in a medium bowl. Whisk the sugar, eggs, 2 tablespoons water and vanilla to blend in a separate large bowl. Stir in the dry ingredients and fold in the cooled chocolate using a rubber spatula. Fold in chocolate mint pieces. Chill dough to firm slightly, 10 minutes.
Using a 1/4 cup to measure, drop 6 mounds of batter onto each baking sheet, spacing apart. Put one sheet on the center rack in the oven, and one on the bottom rack.
Bake cookies 9 minutes. Switch the baking sheets (top to bottom) and bake the cookies until slightly puffed and dry looking with some small cracks on top, 9 to 10 minutes longer. Cool completely on the baking sheets (cookies may deflate slightly as they cool).

DOUBLE CHOCOLATE AND MINT COOKIES

Double Chocolate and Mint Cookies image

Provided by Giada De Laurentiis

Time 45m

Yield 12 cookies

Number Of Ingredients 10

Ingredients

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

Steps:

Place 1 oven rack in the center of the oven and 1 oven rack in the bottom third and preheat the oven to 300 degrees F. Line 2 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.
In a medium bowl, sift the flour, cocoa, baking powder and salt. In a large bowl, whisk together the sugar, eggs, 2 tablespoons water and vanilla extract. Gradually add the dry ingredients. Fold in the cooled chocolate. Stir in the chocolate mint pieces. Chill the dough 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 9 minutes. Reverse the baking sheets (top to bottom) and continue baking until the cookies are slightly puffed and dry looking with some small cracks on top, 9 to 10 minutes longer. Cool the cookies completely on sheets (they may deflate slightly as they cool).

ADDICTIVE DOUBLE CHOCOLATE MINT COOKIES

Addictive Double Chocolate Mint Cookies image

The most addicting cookies I know of. You really can't just have one!

Provided by youngcow

Categories Desserts Cookies Drop Cookie Recipes

Time 40m

Yield 36

Number Of Ingredients 11

Ingredients

¾ cup butter, softened
½ cup white sugar
½ cup brown sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon mint extract
1 ½ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup chocolate chips

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Beat butter, white sugar, and brown sugar in a large bowl until fluffy. Stir egg, vanilla extract, and mint into the mixture until thoroughly combined. Mix flour, cocoa powder, baking soda, and salt into wet ingredients to make a smooth dough. Gently fold chocolate chips into the dough. Drop by spoonfuls onto baking sheets.
Bake in the preheated oven until cookies are set, 10 to 12 minutes.

Nutrition Facts : Calories 97.6 calories, Carbohydrate 12 g, Cholesterol 15.3 mg, Fat 5.5 g, Fiber 0.6 g, Protein 1.1 g, SaturatedFat 3.4 g, Sodium 81.6 mg, Sugar 7.3 g

DOUBLE CHOCOLATE MINT COOKIES

Double Chocolate Mint Cookies image

This is a simple cookie that my family loves.

Provided by Paula Jo

Categories Desserts Cookies Drop Cookie Recipes

Time 33m

Yield 96

Number Of Ingredients 10

Ingredients

2 ½ cups butter, softened
4 cups white sugar
4 eggs
1 teaspoon vanilla extract
1 teaspoon peppermint extract
4 cups all-purpose flour
1 ½ cups unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups semisweet chocolate chips

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Cream together, butter, sugar and eggs. Mix in remaining ingredients. Blend well.
Drop by teaspoonful onto a cookie sheet. Bake at 350 degrees F (175 degrees C) for 8-9 minutes. Cookies will be soft. Cool about 1 minute on cookie sheet then remove to a wire rack to cool completely.
Recipe Variation: For a different flavor, omit peppermint extract and use a total of 2 teaspoons of vanilla. Also substitute peanut butter flavored chips for the chocolate chips.

Nutrition Facts : Calories 116.6 calories, Carbohydrate 15.3 g, Cholesterol 20.5 mg, Fat 6.3 g, Fiber 0.8 g, Protein 1.3 g, SaturatedFat 3.8 g, Sodium 88.2 mg, Sugar 10.3 g

ANDES DOUBLE CHOCOLATE CHIP MINT COOKIES

Andes Double Chocolate Chip Mint Cookies image

Make and share this Andes Double Chocolate Chip Mint Cookies recipe from Food.com.

Provided by nalyd8991

Categories Drop Cookies

Time 15m

Yield 30 cookies

Number Of Ingredients 11

Ingredients

1/2 cup sugar
1/2 cup brown sugar
1/2 cup margarine, softened
2 eggs
1/2 teaspoon vanilla
1 3/4 cups flour
1/2 teaspoon baking soda
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
3/4 cup chocolate chips
1/2 cup andes mint chip

Steps:

Preheat the oven to 375°F.
In a large mixing bowl combine the sugar, brown sugar, margarine, eggs, and vanilla.
Add the remaining ingredients, except for the mint and chocolate chips
Drop dough by the tablespoon onto a cookie sheet.
Cook for 8-10 minutes until golden brown.

Nutrition Facts : Calories 108.8, Fat 4.9, SaturatedFat 1.5, Cholesterol 14.1, Sodium 82.8, Carbohydrate 16, Fiber 0.9, Sugar 9.2, Protein 1.7

DOUBLE CHOCOLATE MINT CHIP COOKIES

Double Chocolate Mint Chip Cookies image

Make and share this Double Chocolate Mint Chip Cookies recipe from Food.com.

Provided by Dannygirl

Categories Drop Cookies

Time 10m

Yield 48 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups mint chocolate chips
1/2 cup brown sugar, firmly packed
1 1/4 cups unbleached flour
1/4 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1 large egg
1/2 cup butter, softened
1/2 cup nuts, chopped

Steps:

Preheat oven to 375°F.
Melt over hot (not boiling) water, 3/4 cup of the mint-chocolate chips; stir until smooth.
Remove from heat; cool to room temperature.
In a small bowl, combine flour, baking soda and salt; set aside.
In a large bowl, combine butter, brown sugar, sugar, and vanilla extract; beat until creamy.
Add melted chips and egg; beat well.
Gradually blend in the flour mixture.
Stir in remaining 3/4 cup of mint-chocolate chips and nuts.
Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake at 375° for 8-10 minutes.
Allow to stand 2-3 minutes; remove from cookie sheets.
Cool completely on wire racks.

Nutrition Facts : Calories 76.8, Fat 4.4, SaturatedFat 2.3, Cholesterol 9, Sodium 73.1, Carbohydrate 9.5, Fiber 0.5, Sugar 6.2, Protein 1

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