Cakey Chocolate Mint Cookies by PaddyL

[BakerAunt]

Cakey Chocolate Mint Cookies

Submitted by PaddyL on June 30, 2009 at 2:20 pm
From The Complete Cookie by Barry Bluestein and Kevin Morrissey

1-3/4 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup unsalted butter, room temperature
3 oz. bittersweet chocolate, broken up
1/2 cup firmly packed dark brown sugar (or light brown)
1/2 cup granulated sugar
1 large egg
1/4 cup buttermilk
1 tsp. peppermint extract
1 or more cups mint chocolate chips

Whisk together the flour, baking powder, baking soda, and salt. Set aside.

Put the butter and chocolate in a glass measuring cup, and microwave at full power for 1 to 1-1/2 minutes, until melted, stirring every 20 seconds. (I melt the butter and chocolate in a pot over low heat.)

Combine the sugars and egg in a large mixing bowl. Beat with an electric mixer at low speed until smooth and blended, about 1 minute. Mix in the buttermilk and peppermint. Beat in the melted chocolate and butter mixture.

Stir in the flour mixture with a wooden spoon, and fold in the mint chips. Let the dough sit at room temperature for 15 to 20 minutes to stiffen.

Preheat the oven to 350F. Drop by tbsp. onto ungreased, or parchment-lined, cookie sheets, about 3 inches apart. (Actually, they don't spread that much, so you can put them a bit closer.) Bake for 8 to 9 minutes, until the cookies are firm to the touch and the tops have cracked.

Let the cookies cool for a couple of minutes on the sheets, then remove them to wire racks to cool completely.

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