Ingredients:

  • 250g (2 cups) All-purpose flour, spooned and leveled
  • 60g (¾ cup) Dutch-processed cocoa powder
  • 5g (1 tsp) Baking soda
  • 3g (½ tsp) Kosher salt
  • 170g (¾ cup) Unsalted butter, softened to 65°F
  • 200g (1 cup) Dark brown sugar, packed
  • 100g (½ cup) Granulated white sugar
  • 2 Large eggs, room temperature
  • 10ml (2 tsp) Pure vanilla extract
  • 2ml (½ tsp) Peppermint extract
  • 130g (¾ cup) Semi-sweet chocolate chips
  • 26 Individual Andes Crème de Menthe Thins

Instructions:

  1. Cream the fats. Combine 170g softened butter, 200g dark brown sugar, and 100g granulated sugar in your mixer. Beat on medium high for 3-4 minutes. Note: It should look fluffy, almost like a thick frosting.
  2. Emulsify the liquids. Add the 2 large eggs one at a time. Beat well after each. Pour in 10ml vanilla and 2ml peppermint extract. Note: This ensures the flavor is suspended evenly throughout the dough.
  3. Whisk dry goods. In a separate bowl, stir 250g flour, 60g cocoa, 5g baking soda, and 3g salt. Note: Whisking breaks up any stubborn cocoa lumps.
  4. Merge the mixtures. Set the mixer to low. Slowly add the dry ingredients until just a few streaks of flour remain.
  5. Fold in chips. Use a spatula to stir in 130g chocolate chips by hand. Note: This prevents overworking the gluten, which keeps the cookies tender.
  6. Portion the dough. Use a scoop to drop rounded mounds onto parchment lined sheets, spaced 2 inches apart.
  7. The Precision Bake. Bake at 175°C (350°F) for exactly 10 minutes. Stop when the edges are set but the center still looks soft.
  8. Apply the mint. Immediately place one Andes thin on the center of each hot cookie. Let them sit for 1-2 minutes.
  9. Execute the swirl. Once the mint looks glossy and slumped, use a small spatula to swirl the green and chocolate layers across the top.
  10. Set the cookies. Allow them to cool on the pan for 10 minutes before moving to a wire rack. This carryover time finishes the center.