Happy December 1st everyone!
I thought it would be appropriate to start my Christmas baking today since it’s finally DECEMBER! Also because I’ve been sick in bed since Thursday with strep throat so now I actually have the energy to do things!
I won’t be baking something everyday but I will certainly be doing a lot of baking this month, so come along the journey with me!
Okay so NOW for the best part.
Now, before I begin I just thought I should let you know that I used the Mint Aero Chocolate Bar instead of Andes Mint Bar, simply because I just couldn’t find it in my grocery store! They used to carry Andes products but I guess they don’t anymore.
So feel free to use the Andes Mint Chips/Bars, or the Mint Aero or something else you may find in the baking/chocolate bar aisle! The possibilities are really endless.
- 2 and 1/4 cups (280 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 1 teaspoon unsweetened cocoa powder
- 1 Tablespoon instant coffee (not the ground stuff, actual coffee)
- 3/4 cup (1.5 sticks or 170 grams) unsalted butter, melted
- 3/4 cup (150 grams) light brown sugar, loosely packed
- 1/2 cup (100 grams) granulated sugar
- 1 large egg + 1 egg yolk, room temperature
- 2 teaspoons vanilla extract
- 1 and 1/2 cup Andes Mint Baking Chips or chopped Andes Mint bars (this is where I used Mint Aero Bars instead)
- Toss together the flour, baking soda, cornstarch, salt, cocoa powder, and instant coffee in a large bowl. Set aside.
- In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in 1 and 1/4 cup Andes Mint pieces. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 1 hour, or up to 3 days. Chilling is mandatory.
- Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
- Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Roll the dough into balls, about 2 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. See this post for more clarity and a photo. Put 9 balls of dough onto each cookie sheet. Take the reserved 1/4 cup of Andes mint pieces and press on top of the dough balls for looks, if desired. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. For a crispier-edged cookie, bake for 13 minutes. The cookies will continue to bake on the cookie sheet when you remove them from the oven. Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.