Double Chocolate and Mint Cookies

• 6 ounces semisweet or bittersweet (60-percent) chocolate, chopped
• 2 tablespoons unsalted butter
• 1 cup flour
• 2 tablespoons unsweetened cocoa
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2/3 cup sugar
• 2 eggs, at room temperature
• 1 teaspoon pure vanilla extract
• One 5-ounce package chocolate mint thins, such as Andes, each cut into thirds

1. Place 1 oven rack in the center of the oven and 1 oven rack in the bottom third and preheat the oven to 300 degrees F. Line 2 large rimmed baking sheets with parchment paper.
2. Set aside.
3. In a small bowl, combine the bittersweet chocolate and butter.
4. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.
5. In a medium bowl, sift the flour, cocoa, baking powder and salt.
6. In a large bowl, whisk together the sugar, eggs, 2 tablespoons water and vanilla extract.
7. Gradually add the dry ingredients.
8. Fold in the cooled chocolate.
9. Stir in the chocolate mint pieces.
10. Chill the dough 10 minutes to firm slightly.
11. Using 1/4 cup measuring cup, drop 6 mounds of batter onto each prepared sheet, spacing evenly apart.
12. Bake the cookies 9 minutes.
13. Reverse the baking sheets (top to bottom) and continue baking until the cookies are slightly puffed and dry looking with some small cracks on top, 9 to 10 minutes longer.
14. Cool the cookies completely on sheets (they may deflate slightly as they cool).

bittersweet, unsalted butter, flour, unsweetened cocoa, baking powder, salt, sugar, eggs, vanilla, chocolate mint

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/double-chocolate-and-mint-cookies-recipe.html (may not work)