Last Christmas, my in-laws got me this awesome cookbook as a gift. I’m a big fan of Cook’s Illustrated’s recipes, and so I was so thrilled to unwrap this book last year. I immediately skimmed through it while we still had family at the house…I just couldn’t wait! While the cookbook doesn’t have pictures throughout, I have to say it’s a VERY comprehensive cookbook, full of tips and recipes that are well-tested. Whenever I think of a recipe I want to make in the kitchen, this is the first book I look to for a recipe, and it hasn’t let me down yet!
I wanted to try a new cookie this year for food gifts, so of course I had to flip to the index to find a chocolate cookie. The original recipe calls for chopped semi-sweet chocolate, but I just had to use up the Andes chips that I had in the pantry. (I used both the creme de menthe and peppermint crunch varieties since I made a ::gulp:: triple batch of this dough..)
This cookie is insanely rich and fudgey…I could barely finish one without gulping down water! The addition of the mint chips makes it so festive, not just flavor wise, but color wise, since the two chips are green and red.
Chewy Chocolate Mint Chip Cookies
adapted from: The Cook’s Illustrated Cookbook
- 1/2 cup + 1/3 cup granulated sugar (separated)
- 1 1/2 cups all purpose flour
- 3/4 cup dutch processed cocoa
- 1/2 tsp. baking soda
- 1/4 tsp. + 1/8 tsp. salt
- 1/2 cup dark corn syrup
- 1 large egg white
- 1 tsp. vanilla extract
- 12 tbsp. unsalted butter, softened
- 1/3 cup packed dark brown sugar
- 1 cup mint chips (like Andes)
Preheat the oven to 375 degrees, and prepare two baking sheets by lining them with parchment or a silicone sheet.
In the bowl of a stand mixer, beat the butter, brown sugar and remaining 1/3 cup of granulated sugar for 2-3 minutes, until the mixture is light and fluffy.
Place the 1/2 cup of granulated sugar in a small, shallow baking dish or pie plate and set aside. Whisk the flour, cocoa, baking soda and salt together in a medium-sized bowl, and in a separate smaller bowl, whisk together the corn syrup, egg white and vanilla.
Reduce the speed of the mixer to medium-low, and add in the corn syrup mixture. Beat the mixture for about 20 seconds, until everything is fully incorporated, being sure to scrape down the bowl as needed.
Turn the mixer to a low speed, and add in the flour mixture, as well as the mint chips. Mix everything together until the dough is just incorporated (do not overmix), making sure to scrape down the bowl as needed. This should take about 30 seconds to mix. With a spatula, turn the dough a couple of times to make sure there are no pockets of flour in the dough. Chill the dough in the fridge for 30 minutes to allow it to firm a little.
Roll the dough into tbsp. sized balls, and then roll the top half of the dough balls into the sugar (in the baking dish or pie plate) to just coat them. Place the dough balls about 2 inches apart on a baking sheet (with sprinkled sugar halves facing up), and bake the cookies until they are puffed and cracked, about 10 minutes, rotating the baking sheets halfway into baking. The edges of the cookies will have begun to set, but the middle of the cookies will still be soft. Be mindful not to over-bake these.
Allow the cookies to cool on the baking sheets for 5 minutes, and then place them on a cooling rack to remain cooling. Enjoy!