Chocolate Andes Mint Cookies
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Calling all chocolate and mint lovers! These Chocolate Andes Mint Cookies taste like a warm, gooey brownie bursting with Andes mint flavor.
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They’re incredibly soft, chewy, and fudgy, aka the perfect festive treat for the holidays.
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To make,
combine the flour, cocoa powder, cornstarch, baking powder, salt, and espresso powder. Whisk and set aside.
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In a small saucepan over medium-low heat, melt the chocolate chips, Andes mints, and butter.
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Stir just until ingredients are melted. Be careful to watch so the chocolate doesn't burn. Remove from heat, stir in vanilla extract, and let cool.
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Using a stand-mixer fitted with the whisk attachment, whisk the eggs and sugars for 3-4 minutes or until thick and pale in color.
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Using a rubber spatula, stir in the cooled chocolate mixture until well combined.
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Add in the flour mixture and fold until combined.
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Chill cookie dough in the fridge for at least 10 minutes so the batter can thicken and look more like cookie dough.
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Using a 2 Tbsp. cookie scoop, scoop the batter, and place on a parchment-lined baking sheet.
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Bake for 8-10 minutes. Immediately after baking, cookie-scoot into perfect circles using a round cutter.
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Allow to cool on cookie sheet for 5 minutes, then transfer to a wire rack to cool completely. Once cool, press an Andes mint in the center and sprinkle with flaky sea salt. Enjoy!
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