I don’t even know how to begin to describe to you how amazing this cookie dough smells. I couldn’t even wait for them to get out of the oven to write about it. Here I am, no cookies actually baked, telling you the wonders of the dough’s smell… a lil’ sad? Maybe. But you must know. They smell like a freshly opened package of mint Oreos. Fudgy and minty. You can just tell that they are going to be incredible. Maybe it is my minor love affair I had earlier in life with mint Oreos that is doing it for me… or possibly the super-powered, pregnancy sense of smell? You’ll have to just make them for yourself and let me know if I am crazy.
This recipe comes from the BAKED duo- Matt Lewis and Renato Poliafito. They are my favorite baking team. Their recipes are always fun and a little different, with awesome results. They always suggest using a quality cocoa powder, insisting that it makes all the difference. Their favorite- Valhrona. Which is what I use, thanks to their insistence, and I agree that it totally pays off in the flavor department. The chocolate flavor in these cookies was super intense.
Well, now that these are out of the oven and I have had the pleasure of eating one (or five…), I must say that the smell did not disappoint. Not only is the chocolate-mint flavor perfection, but the texture is awesome! Thanks to the use of light corn syrup and an egg white, these cookies have a fantastic chewy texture- very similar to a brownie. The edges are just slightly crisp from the granulated sugar roll pre-bake, while the inside is gooey from the chocolate chunks and the crumb is moist and chewy. They aren’t too sweet either- definitely on the deep, dark-chocolatey side of things.
Chocolate-mint is one of my favorite flavor combinations (second only to chocolate-coffee). I never fail to get a peppermint mocha latte whenever the opportunity presents itself during the Holidays. And these cookies totally make all my chocolate-mint dreams come true. And given the time of the year, these are a great cookie to bake up for the Holiday season! (Heads up- the dough needs to chill in the fridge 24 hours in advance.)
- 1½ cups plus 2 Tb all purpose flour
- ¾ cup dark unsweetened cocoa powder
- 1½ tsp baking soda
- ½ tsp salt
- 8 ounces (about 1½ cups) chocolate chunks
- 1 large egg white
- ½ cup light corn syrup
- 1½ Tb pure peppermint extract
- 1 tsp pure vanilla extract
- 6 ounces (1½ sticks) unsalted butter, cool but not cold, cut into ½-inch cubes
- ⅔ cup firmly packed brown sugar
- ¼ cup granulated sugar, for rolling
- In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Stir in the chocolate chunks; set aside.
- In a medium bowl, whisk together egg white, corn syrup, peppermint extract, and vanilla; set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl, add the egg white mixture, and beat until incorporated, about 1 minute more.
- Add the flour mixture all at once to the wet mixture and beat until just incorporated. Scrape down the bowl again and mix for a few more seconds. Cover the dough in plastic wrap and refrigerate for at least 24 hours.
- Preheat oven to 350°F. Line two baking sheets with parchment paper. Place the granulated sugar in a shallow bowl.
- Shape the dough into 2 tablespoon-size balls and roll the dough in the granulated sugar. Place the cookies about 1 inch apart on the prepared baking sheets and bake for about 10 minutes, rotating the pans halfway through the baking time, until the cookies have wet fissures and cracks on the top.
- Set the pan on a wire rack for 10 minutes to cool. Then transfer to rack to cool completely. The cookies taste best when eaten within 24 hours, however they freeze well. Leftovers can be tightly wrapped and frozen up to 3 weeks.
adapted from “Baked: Our 10 Favorite Ingredients” by Matt Lewis & Renato Poliafito