Have you ever wondered how much chocolate you could pack into a cookie and still have it stay together? (Probably not, but these are the kinds of things I think about lying in bed at 3am.)
And that’s where this holiday cookie was born.
Three kinds of chocolate plus chocolate mints…this ain’t your momma’s chocolate cookie. A deep, rich chocolate taste you can feel in your toes and then a light zing from the hint of mint. I’ve never met a better chocolate cookie. Really.
Here’s a quick recap of the 12 Days of Cookies thus far:
12 Days of Cookies:
Day 1: Choco-caramel-cookie cups
Day 2: Cinnamon roll cookies
Day 3: Cannoli cookies
Day 4: Chai Chocodoodles
Day 5: Helping Hands
Day 6: Tipsy cranberry white-chocolate cookies
Day 7: Triple chocolate molten mint cookies
Triple Chocolate Molten Mint Cookies
1/2 cup unsalted butter, cut into slices
9 ounces bittersweet chocolate, finely chopped
3 ounces unsweetened chocolate, finely chopped
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3 large eggs, at room temperature
1 1/4 cups superfine sugar*
2 teaspoons pure vanilla extract
2 cups semisweet chocolate chips
1 cup coarsely chopped chocolate mint candies (such as Andes mints or mint M&Ms)
Preheat to 350°F. Line cookie sheets with parchment paper.
Melt butter in a double-boiler (or stainless bowl set over – but not touching – simmering water). Once butter is melted, add the semisweet and unsweetened chocolate and stir until melted and smooth. Remove the bowl from the heat and let cool slightly.
Sift the flour, baking powder, and salt together into a medium bowl and set aside briefly.
In a large mixing bowl, beat eggs until foamy, about 30 seconds. Increase the speed to high and gradually add the sugar, then the vanilla. Continue beating until the eggs are very thick and pale yellow, about 3 minutes. Reduce the mixer speed to medium and beat in the cooled chocolate, making sure it is completely incorporated. Reduce the mixer speed to low and gradually add the flour mixture.
Stir in the chocolate chips and chopped chocolate mints by hand.
Using a 2-inch ice-cream scoop, scoop the dough onto the parchment-lined cookie sheets, placing the cookies about 1 ½ inches apart. Bake at 350 until the cookies are just set (centers may still seem underdone but will firm up upon cooling), 17 to 20 minutes. Do not overbake. Let cool right on the baking pans.
To get the full “molten” effect, serve these cookies warm!
Makes about 24 large cookies.
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