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Fat & Fudgy Mocha Mint Cookies

Fat, fudgy chocolate mint cookies made with Trader Joe's UFO chocolates (or whatever type chocolate mint you want)
Servings 18
Author Cookie Madness

Ingredients

  • 1 stick 4 oz unsalted butter (115 grams)
  • 5 oz about 1 cup Ghirardelli Bittersweet Chocolate Chips
  • 2 large eggs
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3/4 cup granulated sugar
  • 1 heaping teaspoon espresso powder dissolved in a tablespoon of hot water
  • 1/4 cup plus 1 tablespoon all purpose flour
  • 2 tablespoons natural cocoa I think Dutch might make the cookies flat
  • 6 oz mint flavored dark chocolate chopped**

Instructions

  • Melt the butter over medium heat in a small saucepan. Add chocolate chips, remove from heat and stir until chocolate is melted with residual heat.
  • Let cool for about 15 minutes. Meanwhile, beat the eggs, salt, vanilla and sugar together in a large bowl using an electric mixer for about 3 minutes or until light and slightly thickened. Beat in the espresso/water, followed by the melted chocolate chip butter mixture.
  • Mix together the flour and the cocoa, then add to batter and stir until absorbed. Stir in the chopped mint chocolate. Chill for 1 ½ hours or until dough is thick enough to shape into balls
  • Heat the oven to 350 degrees F. Line a couple of cookie sheets with parchment paper. Scoop dough up by well-rounded tablespoons and shape into 1 ½ inch balls. Bake for 9-12 minutes. Let cool. Dust with powdered sugar IF YOU FEEL LIKE IT. No need. I only did it for the photo.
  • Not sure of the yield yet because I haven’t baked them all, but I think it will be around 16 18 cookies.