Tuesday, December 24, 2013

Mint Chocolate Chunk Cookies - with a twist!

These cookies are unlike your typical mint-chocolate cookies. These contain roasted coffee beans, making them Mocha Mint Chocolate Chunk Cookies. The roasted coffee beans (instant coffee) balance out the sweetness of the Andes Mint pieces perfectly. Also, the cookies come out slightly crunchy on the outside while stay soft and chewy on the inside. Trust me, you want to make these.

Note: Cookie dough will need to be chilled in the fridge for 1 hour

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Makes 18 cookies

Prep time: 1.5 hours  
Oven time: 11-13 minutes at 325º F

2 and 1/4 cups all-purpose flour
1 and 1/2 teaspoons cornstarch
1 teaspoon baking soda
1 teaspoon unsweetened cocoa powder
1/2 teaspoon salt
1 tablespoon instant coffee mix
1 and a half sticks unsalted butter, melted
3/4 cup light or dark brown sugar
1/2 cup white sugar
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
1 and 1/2 cups Andes Mint, chopped 

1. Mix together four, cornstarch baking soda, cocoa powder, salt, and instant coffee in a large bowl.
2. In another bowl, mix the melted butter, brown sugar, and white sugar until smooth. Whisk in the egg, then the egg yolk. Add the vanilla. 
3. Pour the wet mixture into dry ingredients and mix with a spoon or spatula.
4. Fold in 1 and 1/4 cup Andes Mint, making sure they are evenly dispersed among the dough. Cover the dough with plastic wrap and chill for 1 hour (it can last up until 3 days in the fridge). 
5. Take the dough out of the fridge and allow to soften a bit so it will be easier to shape them into balls.
6.  Roll the dough into balls, making them slightly taller for the cookies to turn out thick and chewy. 
7. With the 9 balls of dough on each cookie sheet, take the reserved 1/4 cup of Andes Mint and press on top for looks. 
8. Bake for 11-13 minutes at 325º F. The cookies will continue to bake on the cookie sheet when taken out of the oven.

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