Mint Chocolate Brownie Cookies

Posted by: Site Administrator  :  Category: dessert

Image Credit: Cheesecake For Breakfast

This recipe comes from Carol at work.

It has been my experience that these cookies will cure an addiction to Girl Scout Thin Mints. Unfortunately, that’s akin to kicking a

coffee habit by switching to speed. But at least the ingredients in here are a little less esoteric than the Thin Mints. So here goes…

Preheat oven to 350F

Melt together (either using a double boiler or a microwave):

  • 12 ounces of chocolate
  • 2 ounces of unsalted butter.

The chocolate is the key ingredient here, so this is highly subjective to personal tastes. A 50/50 mix of bittersweet and semi-sweet chocolate chips works well, or you can throw an ounce of mint chocolate chips into the mix and adjust other quantities accordingly.

While the chocolate is cooling, put a whisk attachment on your mixer and beat:

  • 3 large eggs
  • 3/4 cup granulated sugar

until you get a ribbon consistency, which should be about 3-4 minutes. Take the bowl off the mixer and stir in:

  • Chocolate mixture from above
  • 2 tsp Vanilla (and please, use the good stuff)

Sift together:

  • 1.5 ounces (1/3 cup) of all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt

Stir the flour mixture into the batter and let it rest for 5 minutes.

Spoon cookies of about 1 tablespoon of batter onto a cookie sheet that’s been rendered non-stick by the application of  butter/flour,  parchment paper, or teflon.

Bake cookies for 8-10 minutes, until they are puffy and cracked, and let cool on a rack.

The cookies can now be eaten as is, or if you want an extra hit of yummy, coat them with:

  • 1/4 cup mint chocolate chips
  • 1/4 cup semi-sweet chocolate chips
  • 1/4 cup white chocolate chips

(but be sure to melt them all together first)

This will be a hit at office parties or any cookie-friendly gathering (and if it’s not cookie-friendly, why are you going?)

Another interesting variation on this would be to put a little bit of espresso in, instead of mint.