Mint Chocolate Cookies
Bake #4 of 2025: Mint Chocolate Cookies via Tessa Arias (@HandletheHeat)
*While most of her recipes are available online, this one seems to be exclusively in her cookbook. It's a great cookie cookbook with helpful science and tons of fantastic recipes. Currently sold out and only available through her website here.
In the headnote, Tessa says these are "ultrarich and decadent" and that is spot on! They're like a really great brownie cookie, full of chocolate flavor, but also lifted by the mint. Definitely saving this one for repeat baking.
Ingredients:
For the cookies: (yields about 25)
- 1-1/4 cups (159g) all-purpose flour
- 1/3 cup (28g) unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp fine sea salt
- 1 stick (113g) unsalted butter, at cool room temp
- 3/4 cup (150g) light brown sugar
- 1/4 cup (50g) granulated sugar
- 3 oz (85g) semisweet baking chocolate, melted & cooled
- 1 large egg plus 1 egg yolk, at room temp
- 1/2 tsp vanilla extract
- 1 cup (150g) chopped Andes mint candies (see notes!)
- 1 cup (170g) semisweet chocolate chips
For the glaze:
- 1-1/4 cups (156g) powdered sugar, sifted
- 3 Tbsp milk
- 1 drop green food dye, optional
- (addition: peppermint extract, see notes)
Instructions:
- Preheat the oven to 350F. Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa, baking powder, and salt.
- In a large bowl and using an electric mixer, cream together the butter and sugars on medium-high until flight and fluffy, 2-3 min. Add the melted cooled chocolate and beat until combined. Add the egg and yolk, beating until completely smooth. Slowly add in the dry ingredient mixture until just fully combined. Fold in the mints and chocolate chips with a flexible spatula. The dough will be sticky.
- Using a medium (1-1/2 Tbsp) cookie scoop, drop balls of dough onto the prepared baking sheets, spacing 2” apart. Flatten slightly with fingers or the bottom of a measuring cup.
- Bake for 10 min or until just set. Cool for 5 min on the trays then move to a cooling rack to cool completely.
- For the glaze, combine all ingredients in a small bowl, beating with a spoon until smooth. Drizzle over cooled cookies and allow to set.
- Store cookies between layers of parchment in an airtight container at room temp for up to 3 days.
My Notes:
- A regular pkg of Andes is 4.67 oz which is just shy of this amount (by ~20g) so either look for Andes in a different package – they're sold in large bars in some places – or know that you’ll be undercutting the recipe a bit.
- I omitted the food dye since we try to avoid that in our house, but I did add just a few drops of peppermint extract to give the glaze a little more character. Do this very carefully and to taste if you try it, but I think it adds a little something.
Some of my other favorite Handle the Heat recipes:
and don't forget the holy grail...our absolute all-time favorite cookie:
Her social media is also full of baking science and helpful insights for bakers of all levels!
Give Tessa a follow @handletheheat!
Comments
Post a Comment