We LOVE these cookies! One thing to keep in mind is the hour long cooling down of the cookie dough. If you're making this with little helpers they may not be happy about waiting! Also, before you unwrap all 45 mints you might want to get your dough on the trays first. I must have made my cookies a little bigger than they were supposed to be so we only ended up with 36. Which could account for why I needed to cook mine a minute or two longer. Of course, if you and your helpers unwrap too many mints it's a perfect excuse to eat them while you wait for your cookies to bake!
from ourbestbites.com
12 tablespoons unsalted butter
1 1/2 cups (10.5 ounces) packed brown sugar
2 tablespoons water
2 cups (12 oz) semisweet chocolate chips
2 1/2 cups (12.5 oz) all purpose flour
1 1/4 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
45-47 Andes Mints, unwrapped
Directions
Combine butter, sugar, and water in a medium saucepan and cook over low heat, stirring occasionally, until butter is melted, about 3 minutes. Add chocolate chips and stir constantly until chips are melted. Transfer chocolate mixture to bowl of electric mixer and let cool for 10 minutes.
Whisk flour, baking soda, and salt together in second bowl. Add eggs to bowl with chocolate mixture and beat on medium-high speed until smooth, about 2 minutes. Reduce speed to low, add flour mixture in 3 additions, and mix until just combined. Cover bowl with plastic wrap and refrigerate dough for 1 hour.
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line two baking seets with parchment paper. Working with 1 heaping tablespoon dough at a time, roll into balls; place balls 2 inches apart on prepared sheets. Bake until just set, 7-9 minutes, switching and rotating sheets halfway through baking. Immediately place one mint in center of each cookie; let stand until mint is softened, about 5 minutes, then spread melted mint over tops of cookies. Transfer cookies to wire rack. Repeat with remaining dough and mints. Let cookies cool completely.
Combine butter, sugar, and water in a medium saucepan and cook over low heat, stirring occasionally, until butter is melted, about 3 minutes. Add chocolate chips and stir constantly until chips are melted. Transfer chocolate mixture to bowl of electric mixer and let cool for 10 minutes.
Whisk flour, baking soda, and salt together in second bowl. Add eggs to bowl with chocolate mixture and beat on medium-high speed until smooth, about 2 minutes. Reduce speed to low, add flour mixture in 3 additions, and mix until just combined. Cover bowl with plastic wrap and refrigerate dough for 1 hour.
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line two baking seets with parchment paper. Working with 1 heaping tablespoon dough at a time, roll into balls; place balls 2 inches apart on prepared sheets. Bake until just set, 7-9 minutes, switching and rotating sheets halfway through baking. Immediately place one mint in center of each cookie; let stand until mint is softened, about 5 minutes, then spread melted mint over tops of cookies. Transfer cookies to wire rack. Repeat with remaining dough and mints. Let cookies cool completely.
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