rich, fudgy, double-chocolate, minty blobs of goodness
"Mint chocolate tastes like toothpaste" How? Awaken me. Hit me with the fourth Great Awakening, because I am just SO EAGER TO BE AWAKENED. I don't know if you are just brushing your teeth with chocolate or what your deal is, but it is clear to me that some people are just born haters. I am truly sorry if you are incapable of seeing the truth- the beauty in mint chocolate, but if you are a mint chocolate lover(aka a normal person) this recipe is for you!
Ingredients:
1/2 cup unsalted butter, softened
1 cup white sugar
1 tbsp molasses
1 tsp vanilla bean paste (or vanilla extract)
1 tsp espresso powder
1/4 tsp cinnamon powder
1/2 tsp baking soda
1 tsp baking powder
1 tsps salt
1 egg, room temperature
1.5-2 cups all-purpose flour
1 cup cocoa powder
2 cups bittersweet chocolate chips
3/4 cup crushed peppermints
1 tsp sea salt flakes (for top)
Directions:
In a large electric mixing bowl, cream together the butter, sugar, molasses, vanilla, espresso, cinnamon, baking powder, baking soda, and salt.
Using a paddle attachment, beat in the egg, and gradually mix in the flour and cocoa powder.
Fold in chocolate chips and 1/2 cup crushed peppermints.
Scoop onto a parchment paper lined baking sheet and place in the fridge for 25 minutes to 3 days (cover with plastic wrap if you refrigerate for over 6 hours).
Bake at 350 degrees Fahrenheit for 10-13 minutes.
Remove the cookies from the oven and set them on a baking rack for 10 minutes. Sprinkle with sea salt flakes and remaining peppermint, and voila! Your cookies are ready. Serve them right after or store them in an airtight container for up to 1 week.
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