If you like chocolate and mint, you’ll love these cookies.
Original recipe makes 3 dozen
4 (1 ounce) squares unsweetened chocolate
8 (1 ounce) squares semisweet chocolate
1 cup chocolate covered creamy mints
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 cup butter, softened
1 teaspoon vanilla extract
1 1/2 cups packed brown sugar
- Preheat oven to 325 degrees F (165 degrees C). Line cookie sheets with aluminum foil or baking parchment.
- Chop chocolates and mints. Place the chocolates and mints in the top part of a double boiler over medium heat. Stir occasionally until melted and set aside.
- In a large bowl, beat the butter until soft. Add vanilla and sugar and mix well. Beat in the eggs one at a time. Stir in the melted chocolate. Sift together the flour, cocoa, and baking soda. Add to mixture and stir until well blended. Drop by tablespoon at least 2 inches apart on cookie sheets.
- Bake 15 to 18 minutes until lightly colored. Let cool on wire racks.
Calories: 173 kcal
Carbohydrates: 22.6 g
Cholesterol: 28 mg
Fat: 9.4 g
Fiber: 1.8 g
Protein: 2.3 g
Sodium: 72 mg