Mint Chocolate Mocha Fudge Cookies {Low Fat}

Oooey gooey fudgy mint cookies with a melty mint chocolate swirl on top. I know maybe you won’t believe me when I tell you that there are only 2 Tablespoons of butter in the whole batch of these cookies, but it’s true! Of course there is some fat from the chocolate as well, but still, it’s a pretty light cookie, almost healthy, but you’d never guess it from the decadent fudgy texture and dark chocolate mint taste. I adapted the recipe from my Sea Salt Kahlua Fudge Cookies (which were adapted from a Cooking Light recipe). I love it when I can take a good recipe and make it frickin’ awesome! (twice!)

I wanted to bake some “goodbye” cookies for my team-mate who is leaving the company, in memory of the good times we’ve shared. I chose two cookie recipes to make for this occasion: some gluten free chocolate chip cookies (because he’s gluten free and he really really loves chocolate chip cookies) and another cookie recipe with gluten because there was a time when I stepped away from my computer and I hadn’t locked it, so it was wide open to tricks. Being a bit of a jokester, he sent out an email from my account saying there were cookies at my desk. This little prank actually backfired on him right away because people are accustomed to me bringing cookies so several people rushed on over to our area to pick up a cookie … I was away at a meeting and he had to tell them that there were no cookies. It was too funny! We had a good laugh over that.

… but now we’re saying goodbye. I know we’ll see him again, we’ll go to lunch, attend his wedding, but it just won’t be the same. I can’t say I really made these mint chocolate cookies for him–these were, I guess, some drown-my-tears cookies for me and the rest of the team. He got a box full of his favorite gluten free chocolate chip cookies.

The mint chocolate swirl on the top of these lovelies was an afterthought. I made a couple dozen of the mint chocolate mocha fudge cookies, sans the swirly minty chocolate top, took them to work and put the rest of the cookie dough in the fridge to bake later. After we’d eaten all the first batch, I had this ingenious idea to get some Dove mint chocolate swirl chocolates and try baking the rest of the cookies with those on top. Oh man, does that take this cookie recipe over the top! Especially if you eat them while they are still warm.

Mint Chocolate Mocha Fudge Cookies {Low Fat}

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: About 3 dozen cookies 1x

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Ingredients

Scale 1x2x3x

• 2 Tablespoons butter
• 2 ounces 60% dark chocolate, coarsely chopped
• 2 ounces unsweetened (baking) chocolate, coarsely chopped
• 1 Tablespoon Kahlua or other coffee liqueur (or strongly brewed coffee
• 1/2 Tablespoon vanilla extract
• 1 teaspoon peppermint extract
• 1 3/4 cups sugar
• 4 large eggs
• 1 cup white whole wheat flour
• 1/2 cup all purpose flour
• 1/2 cup unsweetened cocoa
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup Andes mint chips

For the top:

• Mint & Dark Chocolate Swirl Dove Promise chocolates, unwrapped

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Instructions

1. Put the chocolate and butter in a small microwave-safe bowl and microwave on high for 90 seconds. Stir until all the chocolate is melted. Stir in the Kahlua, vanilla and peppermint extract. Set aside.
2. In a large mixing bowl, add the eggs and sugar. Beat with an electric mixer for 6 minutes or until the mixture is thick, creamy and very thick. Pour about 1/4 of this egg mixture into the chocolate and gently fold into the chocolate, then pour the chocolate back into the eggs and gently fold again until the chocolate is mixed in pretty well.
3. Add the flours, baking powder, and salt and again, gently fold until the flour is mixed well into the sticky mixture. Stir in the nuts and chocolate chips. Put the dough in a covered container and refrigerate for at least an hour.
4. When ready to bake, preheat the oven to 350 F. and spray two cookie sheets with cooking spray.
5. Form the dough into balls 2 inches apart onto the prepared baking sheets. Press a Dove mint chocolate into the top of each cookie. Bake for 12 minutes or until the cookies are crackly and set. Remove from oven. Let cool on the sheet for 1 – 2 minutes, then move to a rack to finish cooling.

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Notes

Total time doesn’t include the time to refrigerate the dough.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Weekend Potluck, The Weekend Re-Treat, Munching Monday, Treasure Box Tuesday, Simple Supper Tuesday, Tuesday’s Table, The Great Cookie Exchange and Hearth & Soul Bloghop.

I used these products in this recipe: