|only the best|
Lately I've noticed that most of my recipes I'm using are from other food blogs. This one I found in a random food blog search. Une Gamine dans la Cuisine. I have no idea what it means but to me it means a little taste of heaven to have found these cookies.
|the secret ingredient|
Most of the time when I find a recipe, I almost always make some changes. This is one recipe I followed exactly, even down to the brand names of the products. It just works just like it is. I will warn you...these cookies are not for children or the faint of heart. They aren't very sweet (surprisingly) but they are very very rich!! And absolutely divine!
|swirling the dry ingredients together|
Definitely check out the recipe on her blog. Her pictures are way better and really show off how amazing these cookies really are!
|lots of flour and sugar make good cookies|
|and very gooey|
Black Magic Chocolate Mint Cookies (adapted from Love from the Oven)
Ingredients1/2 cup of dark cocoa powder (I used Hershey's Special Dark)
2 1/4 cups all-purpose flour
1/4 teaspoon of coarse salt
1 teaspoon of baking powder
1 cup (that's 2 sticks) of cold butter, cut into chunks
1 1/4 cups of sugar
2 eggs, at room temperature
1/4 teaspoon of pure peppermint extract (optional)
2 1/2 cups of bittersweet chocolate chips (I used Ghirardelli's 60% cacao chips)
Sea salt for sprinkling (optional)
MethodIn a medium bowl, whisk together the cocoa powder, flour, salt, and baking powder. Set aside.
In the bowl of your mixer, combine the butter and sugar. Beat together on medium-high speed until well combined, light, and fluffy (about 3-4 minutes). Beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the peppermint extract (if using).
Add the dry ingredients and mix on low speed until just combined. Use your hands to work in any remaining streaks of flour. (Note: This is a very thick dough, so don't over strain your mixer.)
Using a large spatula, fold in the chocolate chips.
Cover the bowl and refrigerate for at least 8 hours or overnight
Preheat the oven to 350F. Line cookie sheets with parchment paper.
Remove the dough from the refrigerator.
Divide it into 12 4-ounce portions. (Note: If you don't have a scale, just eyeball it).
Roll each portion of dough into a ball and flatten slightly. Place them onto the prepared cookie sheets, leaving about 1 1/2-inches between each cookie. Lightly sprinkle with sea salt (if using).
Bake for 16-18 minutes. (Note: There really is no visual clue as to when these cookies are done, just don't over bake them. Mine were perfect after only 14 minutes, but I prefer mine to be very chewy.)
Allow them to rest on the cookies sheets for a few minutes before transferring to a cooling rack.
Makes 12 cookies
|cookie balls waiting to go in the oven|
|these are chocolate cookies, I swear!|
The only thing I did do a little differently: refrigerate 8 hours or overnight. I'm not very patient when it comes to this kind of thing. I only waited about 4 hours and it was fine. You just want the dough to be cold enough so its not so sticky. You could do without the peppermint too but I feel it really adds an extra dimension to the yumminess of these cookies.
|decadent and heavenly|