There's something innately and enduringly appealing about the chocolate mint connection. It's a flavour combo that never fails to impress. These are decadent fudge cookies, with crackly tops and a texture midway between cookie and brownie (think crisp edges and fudgy insides - like a truffle cookie). Warm, out of the oven, they are anointed with a peppermint patty or After Eight mint.
6 ounces, semi-sweet chocolate, melted and cooled
1/2 cup unsalted butter, softened
½ cup brown sugar, packed firm
¾ cup white sugar
1 teaspoon pure vanilla extract
1 ¾ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¾ cup semi-sweet chocolate chips
2 packages or about 24 small peppermint patties
Preheat the oven to 350 F. Double up two sets of baking sheets and top each set with parchment paper.
Melt the chocolate and set aside (2-3 minutes in a microwave) to cool.
In a mixing bowl, with the paddle attachment, cream the butter and brown and white sugar. Blend in egg and vanilla and then blend in the melted chocolate.
Fold in remaining ingredients, excluding the mint patties.
Form dough into walnut sized balls and place, evenly spaced, on baking sheet.
Bake until just set, about 12-14 minutes.
Remove from the oven and immediately place a peppermint patty on top of each cookie and press gently. In a few minutes, gentle smear melting mint to ice top of cookie.
Chill slightly or leave set at room temperature.
Makes 18-24 cookies
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