Marvelous Chocolate Mint Cookies
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 6 tablespoons (3/4 stick) unsalted butter
- 3/4 cup packed light brown sugar
- 6 ounces bittersweet chocolate, chopped
- 1 large egg
- 36 pieces Andes chocolate mints (about 1/2 pound), unwrapped
- 1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350u0b0. Line 2 baking sheets with parchment.
- 2. Combine flour, soda, and salt in medium bowl. Melt butter and brown sugar in medium saucepan over low heat. Add bittersweet chocolate, cover pan with lid, and let stand off the heat until chocolate melts, about 4 minutes. Stir until smooth, transfer chocolate to bowl of electric mixer, and let cool, about 10 minutes.
- 3. With mixer on medium, beat egg into cooled chocolate mixture until thoroughly combined. Reduce speed to low and mix in flour mixture until just combined, about 1 minute. Cover dough with plastic wrap and refrigerate until firm, about 1 hour.
- 4. Roll 2 teaspoons dough into 1-inch balls and place 2 inches apart on the baking sheets. Bake cookies until just set, 10 - 12 minutes, rotating and switching baking sheets halfway through baking time. Remove from oven, top each hot cookie with 1 mint, and allow the chocolate to soften, about 1 minute. Using knife, spread softened mint over top of cookie and transfer to rack to cool completely, about 30 minutes. Cookies can be stored in an airtight container for up to a week.
flour, baking soda, salt, butter, brown sugar, bittersweet chocolate, egg, andes chocolate
Taken from www.epicurious.com/recipes/member/views/marvelous-chocolate-mint-cookies-53011031 (may not work)