photo by Anthony Palatta
I'd been salivating over this recipe, from the Betty Crocker Holiday Cookies Magazine, for about a year before I got up the nerve to make them. Click here for the full recipe.
They're actually quite easy, except for one step: You have to unwrap 52 Andes creme de menthe thin chocolate mints. This takes quite a bit longer than I thought, and is pretty tedious, so I recommend doing it when you have some free time in advance, and then storing the unwrapped mints in a plastic baggie.
The rest is pretty standard. Preheat your oven to 350. Cream brown sugar, white sugar, butter, shortening, vanilla and eggs. Beat in melted unsweetened baking chocolate. Next, stir in flour and baking soda, and finally, fold in 1 cup of the unwrapped mints (chopped) plus 1 1/2 cups of chocolate chips. Keep 1 cup of the chopped mints in reserve.
Bake your cookies 11 to 15 minutes, until the sheen is gone from the top, but as with most chocolate cookies, be careful not to overbake. As soon as they come out of the oven, sprinkle each cookie with chopped mints. They'll melt into the top of the cookie. You can play around with the timing on this to get a firmer or more melted sprinkling of chopped chocolate mint candies.
Either way, these are moist, chocolatey, minty, and delicious!