Minty Chocolate Crisps (Cookies)
"A torn out page from what I believe was a freebie insert printed by TOH. Please be aware that the dough needs to chill overnight or at least a minimum of 8 hours! Just a nice twist on a chocolate cookie. Was very well received at our annual cookie exchange. These are a CRISP cookie so if you are looking for a soft fluffy cookie this is not the recipe for you. The use of the Andes Mint as a type of frosting just takes these cookies over the top. This recipe makes 6 dozen cookies. Storage should be in an airtight container and use waxed paper between the layers of cookies."
photo by BLUE ROSE
- Ready In:
- 8hrs 45mins
- Ingredients:
- 10
- Yields:
-
72 cookies
- Serves:
- 72
ingredients
- 1 1⁄2 cups brown sugar, packed
- 3⁄4 cup unsalted butter, cubed
- 2 tablespoons water
- 1 1⁄2 teaspoons water (additional to the above)
- 2 cups semi-sweet chocolate chips
- 2 eggs
- 2 1⁄2 cups all-purpose flour
- 1 1⁄4 teaspoons baking soda
- 1⁄2 teaspoon salt
- 3 (4 2/3 ounce) packages andes mint candies
directions
- In a heavy bottom saucepan, combine the brown sugar, butter and all the water. Cook and stir over low heat until butter is melted and mixture is smooth. Remove from the heat; stir in the chocolate chips until melted.
- Transfer the chocolate to a large mixing bowl and let stand for 10 minutes. Using a mixer on high speed, add eggs one at a time, beating well after each addition.
- Combine the flour, baking soda and salt in a separate bowl.
- Add flour mixture to the chocolate mixture, beating on low speed until blended. Cover and refrigerate for 8 hours or overnight.
- Next day (or after 8 hours) preheat oven to 350°F.
- Roll dough into 1 inch balls. Place 3 inches apart on lightly greased baking sheets.
- Bake at 350F for 11-13 minutes or until edges are set and tops are puffed and cracked (cookies become crisp after cooling).
- Immediately top each cookie with an Andes Mint. Let stand for 1-2 minutes and then spread mint over cookie.
- Remove cookies to wire rack to completely cool.
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Reviews
-
OMG are these soo Good!<br/><br/>Very easy to make the night before and bake the next day.<br/><br/>The only change I would make is I would make them into balls before putting in refrig.<br/><br/>My DH office could not get over how good these were.<br/><br/>My only problem is I can not leave these cookies in the house ~ I'll eat them all!
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