I love Christmas. I know it’s still only November, but I’m right in the holiday mood 🙂 I especially love the myriad of Christmas based chocolate goodness that’s in all the shops right now. Like a yard of jaffa cakes that Mr Baking-Joy gleefully brought home the other night (I still firmly believe it was the sheer amount of jaffas in one pack that enticed him, not the jaffas themselves. We have agreed to disagree on that one :-)). Mint chocolate was on my list yesterday, which meant after eight mints (dark chocolate covered thin mints). I had the idea that they might be quite nice in the middle of a double chocolate chip cookie…I am pleased to say that I was correct 🙂
The recipe I used for the cookies has a high proportion of dark brown sugar, which makes the cookies lovely and chewy. When they are baked, don’t be afraid to take them out of the oven when they look slightly underdone, they will firm up slightly as they cool. I added a couple of drops of peppermint extract to the mix, you could always leave this out if you like less of a minty kick!
Gooey yumminess. Happy days.
Ingredients (makes around 12 large cookies):
- 110g soft unsalted butter
- 150g dark brown sugar
- 50g golden caster sugar
- 1 egg
- 165g plain flour
- 2 drops peppermint extract
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 30g cocoa powder
- 100g milk chocolate chips
- 100g dark chocolate chips
- Pinch of salt
- 12 After Eight mints
- Preheat oven to Gas 5/200C and line 2 baking trays.
- Cream the butter and sugar together until light and fluffy. Beat in the egg and peppermint extract.
- Mix in the flour, cocoa, bicarbonate of soda, salt and baking powder. The mixture will appear very thick (like traditional cookie dough)
- Mix in the chocolate chips. Place a spoonful of mixture onto the baking tray. Press an After Eight mint gently on top, then add more cookie dough mixture. Repeat until all the cookie dough has been used. Make sure to leave gaps between the cookies, as the mixture does spread.
- Bake in the oven for around 10-12 minutes. Take out of the oven when the edges are set, but the middle looks underdone.
- Leave to cool on the baking trays for at least 10 minutes, before transferring to a wire rack.
Recipe adapted from ‘Baking Made Easy’ by Lorraine Pascale.