It’s been a while since I have shared any sweets and figured this is a perfect one to share. I love the combination of mint and chocolate. While I love a good crispy Girl Scout Grasshopper cookie, sometimes you want one that is a little softer. These are a perfect fudgy chocolate cookie with just the right amount of mint flavor. They are a soft cookie that is packed with chocolate. Be sure to use a good scoop for these cookies, because they are very soft and can be hard to roll into a perfect ball. I love the portioned metal scoops with the lever that pushes the dough out. They make life so much easier when dealing with cookie dough. While I left the espresso in the recipe ingredients, it is an optional ingredient. You may ask why add coffee to a cookie if it isn’t going to taste like coffee? Well, the espresso powder helps to bring out and enhance the chocolate. Like I said, “This is optional!” I actually don’t use it when I make the cookie. I don’t add it, because I don’t usually have espresso in my pantry and forget to buy it for that random craving of a mint cookie. I do almost always have the other ingredients on hand. So, try it with or without the espresso. It’s fantastic either way. Enjoy!
- 2 cups all-purpose flour
- 1/2 cup cocoa
- 2 tsp baking powder
- 1 tsp salt
- 4 lg eggs
- 2 tsp vanilla
- 2 tsp espresso powder optional
- 10 tbsp unsalted butter
- 16 oz semi sweet chocolate
- 1 cup mini chocolate chips
- 1 cup Andies mints or chocolate mint pieces
- 1/2 cup light brown sugar packed
- 1/2 cup sugar
- Sift dry ingredients into a medium bowl, add the chopped Andies mint pieces, and set aside. Melt your 16 oz of chocolate and set aside. Beat the eggs with the vanilla and espresso if using it. Cream your butter with both sugars until light and fluffy. Add in the melted chocolate, then slowly add the egg mixture. Once egg mixture is fully incorporated add in your dry ingredients making sure not to over mix in the dry. Cover the mixture and allow to sit in fridge at least 30 minutes until it has a fudge like consistency. After allowing to cool in fridge, use a scoop to get equal sized round balls of dough. Roll each dough ball in a bowl filled with the mini chocolate chips, then place on a lined baking sheet. Bake at 350’F for about 10 minutes. Edges will be set and centers still slightly soft. Cool on cookie sheet, then Enjoy!