Although my heart will forever belong to the classic chocolate chip cookie, there’s something so sinfully luscious about a deep, dark, chocolatey cookie that makes you crave a tall glass of milk. You can make these cookies two ways: with mint extract or with salted caramel candies and sea salt. I honestly couldn’t figure out which cookie I preferred, so feel free to try them both ways and decide for yourself. Another option would be to roll some bits of York peppermint patties or Andes mints into the center of each cookie. The possibilities are endless, but this is a great chocolate base to work from.
Deep, Dark Chocolate Cookies
Makes approximately 12 large cookies (depending on size)
Adapted by Amrita Rawat from a recipe originally published in Bourke Street Bakery: The Ultimate Baking Companion 8½ oz. dark chocolate
1 cup all-purpose flour
1/3 cup cocoa powder
1½ tsp. baking soda
3½ oz. butter
8 oz. brown sugar
2 eggs, at room temperature
½ tsp. mint extract OR 12 salted caramel candies* or regular caramel candies (optional)
Sea salt for sprinkling (optional)
• Melt the chocolate and stir until smooth. Set aside.
• Sift the flour, cocoa powder and baking soda into a bowl. Set aside.
• Beat the butter and sugar with an electric mixer on high, until combined. Add in the eggs.
• If using mint extract instead of caramel candies and sea salt, add it into the batter.
• Keep the beater on low as you incorporate the flour mixture into the batter.
• Add the chocolate and stir well.
• The dough will be very sticky, so store it in the fridge wrapped in plastic wrap for 30 minutes to 1 hour, or until firm.
• Preheat the oven to 320 degrees.
• Wrap 3 tablespoons of dough around a caramel (if using), forming a ball with the candy inside. Repeat until the dough is finished (You should have about 12 balls.). You may have to put the dough back in the fridge if it gets too sticky.
• On a baking sheet lined with parchment paper, place the balls several inches apart.
• Bake for about 15 to 20 minutes, or until risen and cracked on top.
• After removing the baking sheet from the oven, immediately sprinkle sea salt on top of each cookie (optional).
• Use a flat spatula to remove each cookie from the sheet and let cool on a wire rack. If a cookie is too soft, let it continue to sit on the sheet before attempting to remove.
Let these cookies cool before eating or storing. In an airtight container, they will store for up to 3 days. * Available at Trader Joe’s
This article appears in July 2012.
