Admin
Admin
Number of posts : 4171
Age : 65
Location : Texas
Registration date : 2008-10-24
 | | Subject: Chocolate Mint Cookies Mon Nov 10, 2008 2:26 pm | |
| Chocolate Mint Cookies 1-1/4 cups all purpose flour1/2 tsp baking soda1/4 tsp salt6 tbsp unsalted butter3/4 cup packed light brown sugar6 oz bittersweet chocolate, chopped1 large egg36 pieces Andes chocolate mints (about 1/2 lb) unwrapped Adjust oven racks to upper middle and lower middle positions and heat oven to 350FLine 2 baking sheets with parchment paper Combine flour, baking soda, and salt in medium bowlMelt butter and brown sugar in medium saucepan with lid, and let stand off heat until chocolate melts, about 4 meltsStir until smooth, transfer chocolate to bowl of electric mixer, and let cool, about 10 minutes With electric mixer on medium speed, beat egg into cooled chocolate mixture until thoroughly combinedReduce speed to low and mix in flour mixture until just combined, about 1 minutesCover dough with plastic wrap and refrigerate until firm, about 1 hour Roll 2 tsp dough into 1 inch balls and place 2 inches apart on prepared baking sheetsBake until cookies are just set, 10 to 12 minutes, rotating and switching baking sheets halfway through baking timeRemove from oven, top each hot cookie with 1 mint, and allow chocolate to soften, about 1 minuteUsing knife spread softened mint over top of cookie and transfer to rack to cool completely, about 30 minutesCookies can be stored in airtight container at room temperature for up to 1 week. | |
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