(his birthday is really on the 27th, so prepare your bday wishes now.)
I made up this cookie recipe based off of your standard chocolate chip cookie recipe and then tweaked the heck out of it to create this masterpiece:
mikeeđź’• cookies.
a rich,
dark chocolate,
mint cookie
now, I know how this usually goes:
you find a recipe title that sounds really good, you click into it to find out it's a blog, and then the author writes foooooorever about all sorts of stories until it leaves you saying:
please just
give me
the recipe!!!
fear not: I got you.the only thing I want to say is that this recipe was inspired into existence because mike had mentioned how much he loved dark chocolate and then another time he mentioned how andes mints are one of his favorite candies so I wanted to surprise him with his own cookie to celebrate our first six months of dating. (aw, we're so precious.)
boom. done. now here are the ingredients, mix, and bake instructions.
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MIKEEđź’• COOKIES
::ingredients::
dry
2 1/4 cups all-purpose flour, sifted
1 teaspoon baking soda
1 cup dark chocolate cocoa powder, sifted
wet
1 cup (2 sticks) salted butter, softened
1/4 cup granulated sugar
3/4 cup packed brown sugar
1 1/5 teaspoon vanilla extract
2 large eggs
garnish
2 cups chopped andes mints (about 2.5 boxes)
1/2 cup crushed walnuts (optional)
::mix::
- first step: cut up those andes mints and place them off to the side. have them ready early!
- chop tips - I usually:
- line up about five of these mints at a time on a cutting board
- for about 3/4 of all mints - slice across four cuts (the end result will leave you with nice small squares)
- for about 1/4 of all mints - slice across three cuts (the end result will leave you with larger chunks)
- then, chop these slices each in half
- take those ingredients in the dry section and sift them together in a smaller bowl. gently stir (flour and powder will fly otherwise; please just trust me on this)
- beat the ingredients in the wet section until creamy smooth in a large bowl (the largest bowl you have, the better)
- gently stir in dry mix to the wet mix (again, if you do not follow this: it will fly around your whole kitchen, landing on the counter, your floor, the cabinets, you, the pets, the children -- everywhere. you've been warned.)
- mix tips - I usually:
- scoop in 1/4-1/2 cups of flour at a time
- start mixing with a wooden spoon and then once it gets thick, switch to mixing with hands (one hand on the bowl, one hand in the dough)
- fold in ingredients from the garnish section
- fold tips - I usually:
- dump half the amount of garnish into the dough and fold in
- add the rest of the pieces slowly. this is to ensure that the dough isn't stretched to thin to the point of your mints and/or walnuts falling out of your cookie (this might have happened to me before, okay?)
- scoop out dough and place on cookie sheet. roll with hands to create a smooth lump of cookie dough. (move on to bake instructions, or begin eating now*)
 |
| just scooped |
 |
| hand rolled |
(*PSA: it's not recommended to eat cookie dough because of both the raw egg & raw flour.)
::bake::
set oven to bake, 375° F
leave cookies in for ~9 minutes
cool on wire rack
 |
| fresh baked |
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viola! done.
enjoy your delicious cookies. share with your friends, family, coworkers. (or don't. let them perish in jealousy.)let me know if you tried making these, if you ended up adjusting the recipe, and how they turned out!
more about the background to this cookie:
I decided to create this recipe early on (like a couple months prior to our six months), so I decided to lay some groundwork. I told mike about all the failed baking attempts I've had in the past (there are a number), but especially when it comes to basic chocolate chip cookies. I would mentioned this every couple of weeks, so it would really set in how I cannot bake.
 |
| a bit before our 6 months st. augustine, fl |
happy birthday again to the love of my life. đź’• muah.
until next time,
emily renee
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