Minty Chocolate Crisps (Cookies) |
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Prep Time: 8 Minutes Cook Time: 15 Minutes |
Ready In: 23 Minutes Servings: 4 |
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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. 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:
1. 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.
2. 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.
3. Combine the flour, baking soda and salt in a separate bowl.
4. Add flour mixture to the chocolate mixture, beating on low speed until blended. Cover and refrigerate for 8 hours or overnight.
5. Next day (or after 8 hours) preheat oven to 350°F.
6. Roll dough into 1 inch balls. Place 3 inches apart on lightly greased baking sheets.
7. Bake at 350F for 11-13 minutes or until edges are set and tops are puffed and cracked (cookies become crisp after cooling).
8. Immediately top each cookie with an Andes Mint. Let stand for 1-2 minutes and then spread mint over cookie.
9. Remove cookies to wire rack to completely cool.
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