Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- When ready to bake, preheat the oven to 350 F. and spray two cookie sheets with cooking spray.
- 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.
Notes
Total time doesn’t include the time to refrigerate the dough.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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