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Ingredients
| unsweetened cocoa powder: 4 oz |
| semisweet chocolate chips: 3 oz |
| unsalted butter: 3/4 cup |
| granulated sugar: 1 1/2 cups |
| eggs: 3 |
| mint extract: 1/2 tsp |
| all-purpose flour (unsifted): 1 1/2 cups |
| baking powder: 1/2 tsp |
| semisweet chocolate chips (chips): 1/2 cup |
| caster sugar (superfine): 1/2 cup |
Chocolate Mint Truffle Cookies
Credit: www.food.com
User rating:
-
Prep Time
20 min -
Cook Time
10 min -
Servings
9 serving(s)
Tags
1
In a heavy saucepan melt unsweetened, semi-sweetened chocolate and butter over medium low heat. Remove from heat.
2
Vigorously whisk in sugar; hereafter whisk in eggs 1 at a time, lastly whisk in the mint extract.
3
In a seperate bowl mix flour with baking powder; and add to the chocolate mixture. Stir in chocolate chips.
4
Transfer to bowl, cover with plastic wrap and refreigerate for 2 hours (up to 24 hours).
5
Preheat oven to 350 F.
6
Prepare baking sheet with parchment paper or spray with cooking spray.
7
Roll dough into 1 inch balls, place 2 inches apart on baking sheets.
8
Bake for about 8 minutes.
9
Remove from oven and sprinkle each cookie with a bit of the chopped candy cane. Let cool on baking sheet for 5 min before transfering to cooling rack.