These chewy chocolate mint cookies are like a dream. They are crispy on the outside and soft and cloud-like on the inside.
Happy Valentine’s Day! Whether you’re single, attached, or somewhere in between, I hope that you have an amazing day filled with love, happiness and CHOCOLATE.
Speaking of chocolate, you guys need to check out these cookies. I was flipping through a cookbook of mine and came across this recipe. Don’t ask me why it’s taken me years to stumble upon this, because I don’t know. But, at least I did because I loved these cookies!
A week ago, we had a guy come to our house to paint the interior of the house. We’ve lived here for almost 9 years and have never changed the paint (the previous owners had the house painted when they moved out). There were some rooms that needed some retouching, and other rooms I where I wanted a new color. We booked this painter back in November, and he finally had time for us in February.
With my awesome timing (sarcasm), I wanted to make these cookies while the painter was here. I actually made the dough during the weekend and let it sit in the refrigerator for 2 days. Obviously, I wasn’t able to bake the cookies during the daytime since my house was covered in wet paint and drop cloths. However, I did find some time one evening after he had already left for the day.
I asked Addie help me roll these in the granulated sugar. She was worried that she was using too much sugar, but I set her straight. 🙂 The cookies actually didn’t flatten out as much as I expected, and tasted amazing while they were still slightly warm. The exteriors were slightly crispy, similar to a macaron, and the interiors were soft and cloud-like. They almost melted in my mouth.
You can certainly leave out the peppermint extract if that’s not your thing, but the cookies will be intensely chocolate-y. The cookbook authors recommend leaving in the peppermint flavor to offset the intensity of the chocolate, but do whatever suits you.
Have an amazing day, and know that you are loved!
Husband’s rating: 4 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4.5 out of 5
Chewy chocolate mint cookies
- 1 and ½ cups plus 2 Tablespoons all-purpose flour
- ¾ cup unsweetened dark cocoa powder
- 1 and ½ teaspoons baking soda
- ½ teaspoon salt
- 8 ounces (about 1 and ½ cups) chocolate chunks
- 1 large egg white
- ½ cup light corn syrup
- 1 and ½ Tablespoons pure peppermint extract
- 1 teaspoon vanilla extract
- 6 ounces (1 and ½ sticks) unsalted butter cool but not cold, cut into cubes
- ⅔ cup dark brown sugar packed
- ¼ cup granulates sugar for rolling
- In a large bowl, whisk together the flour, cocoa powder, baking soda and salt. Fold in the chocolate chunks and set aside.
- In a medium sized bowl, mix together the egg white, corn syrup, peppermint extract and vanilla extract. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and brown sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add the egg white mixture and mix until well incorporated.
- Turn the mixer down to low and slowly add in the dry ingredients. Mix until no dry streaks remain. Scrape down the bowl and mix for a few additional seconds. Cover in plastic wrap and chill in your refrigerator for at least 24 hours.
- Preheat your oven to 350°F. Line two standard baking sheets with parchment paper or silicone mats and set aside.
- Using a medium sized cookie scoop or two spoons, scoop out mounds of cookie dough and roll them into balls with your hands (I found this very difficult to do, so I just broke off sections of dough and rolled them into the balls that way).
- Place the ¼ cup of granuated sugar in a small bowl.
- Roll the cookie dough ball into the bowl with the granulated sugar, making sure to coat all sides. Place the dough on your cookie sheet. Repeat with the remaining dough, making sure to leave at least 1 inch in between cookie dough balls.
- Bake in your preheated oven for 5 minutes. Then rotate the pans (top to bottom and front to back) and bake an additional 5 minutes. The tops should start to crack.
- Allow the cookies to cool for about 10 minutes before transferring to a wire rack to cool completely.