Mint Andes Double Chocolate Cookies
Rich and fudgy chocolate cookies filled with chocolate chips and Andes Mint Chocolate pieces.
Servings: 18
Ingredients
- 1 1/2 cups (180 g) all-purpose flour
- 2/3 cup (76 g) cake flour
- 3/4 cup (88 g) dark cocoa powder I like Extra Brute Cacao Barry
- 1 tsp (4 g) baking powder
- 1 tsp (5.6 g) kosher salt
- 1/2 tsp (2 g) baking soda
- 14 tbsp (197 g) unsalted butter cold and cut into cubes
- 1 cup (220 g) packed brown sugar
- 1/4 cup (50 g) granulated sugar
- 2 large or extra large eggs at room temperature
- 1 cup (175 g) dark or semi-sweet chocolate chips
- 1 1/2 cups (260 g) chopped Mint Andes Chocolate
- 1 tsp (5 g) mint extract or emulsion
Instructions
- Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper. Set aside.
- Combine the all-purpose flour, cake flour, cocoa powder, baking powder, salt, and baking soda in a medium sized bowl. Whisk together. Set aside.
- In a stand mixer fitted with the paddle attachment, combine the cold butter and sugars and beat on medium speed until light and fluffy, about 2 minutes.
- Add the whole egg and egg yolk and mix until combined. Scrape down the sides of the bowl and mix again for about 30 more seconds.
- Turn the mixer on low speed and add the dry ingredients in three separate additions, only mixing until the dry ingredients are incorporated.
- Stir in the chocolate chips and mint pieces.
- Using a 2" cookie scoop, create about 16 to 18 cookies. Bake for 7 to 10 minutes. I like the cookies to be slightly underdone, so I bake at 7 minutes. Let the cookies rest for about 10 minutes before digging in.