All of the following pictures were taken yesterday and were intended to be on yesterday's post, but it got to be too late and I needed to go to bed. So I did. And so you're getting them today...
Every other week or so I make some sort of dessert for The Well band when they practice on Tuesday nights. Earlier in the semester I made my Chocolate Mint Cookies and they were a huge hit. Huge! When I made them a second time, Henry even took some for himself and hid them from everyone else. Two weeks ago I figured I'd let them request the last dessert of the semester and my "conversation" with Henry went something like this...
Me: Since there are only two weeks of The Well left, which desser...
Henry: MINT COOKIES! We want the Mint Cookies!
So that settled it, I'd be making Chocolate Mint Cookies Monday night. I figured I'd get right to work on them and started making the dough as soon as I got home from work. I looked down at one point and realized that the combination of Chaco's and a pink, plaid apron was slightly odd, but at the same time, completely me.
And I've never posted a recipe, let alone taken pictures of me cooking something, but figured it would be a good time to start!
Chocolate Mint Cookies:
3/4 c. butter
1 1/2 c. brown sugar
2 tbl. water
2 c. semisweet chocolate chips
2 1/2 c. all purpose flour
1 1/4 tsp. baking soda
1/2 tsp. salt2 packages of Andes mints, broken in half
Step 1) In a saucepan over medium heat melt butter, brown sugar, and water. Remove from heat and add chocolate chips until melted.
Set aside to cool for 10 minutes.
|This smells so good! It's hard not to eat it alone!|
Step 2) Pour chocolate mixture into a large bowl and beat in eggs one at a time.
Step 3) Combine flour, baking soda, and salt. Add to the chocolate mixture and mix well. Cover and refrigerate for 1 hour.
Step 4) Preheat oven to 350 degrees. Spray cookie sheets with non-stick spray or use parchment paper, which I recommend. Roll dough into walnut sized balls and place 2 inches apart on cookie sheets. The dough can be really thick when it comes out of the fridge, almost like fudge. I usually use an ice-cream scoop to get it out, and then roll it into balls. Bake for 8-10 mintues.
Step 5) When cookies come out of the oven, place half of an Andes mint on top of each cookie. Let them sit for about 1 minute and then use the back of a spoon or a knife to spread the melted mint on top of the cookie. Let the chocolate cool and set before serving.
|The finished product!|