I only have 3 words for these cookies: knock…me…dead. I really think these may have been the best cookies that have ever come out of my oven. They are moist, chewy, fudgy, delicious, spectacular, fantastic, addicting, orgas…you get the picture. ;) They are simple too! Who doesn’t love simple?! The dough requires just a little bit of chilling time (but what dough doesn’t need chilling time these days?). They are huge…you were forewarned, but they are so worth the extra calories. I will be enjoying these bad boys all week, and I can’t wait. Right now, I need to work on this food baby/cookie baby that has lodged itself in my tummy! I hope everyone had a fabulous weekend. We sure did around here, and I’m sad to see it end. Hey, only 5 more days until Friday!
I know! I know!
My nail polish…ugh, I should have thought more about my appearance before we started snapping photos. I couldn’t just discard the photo though. I think they came out pretty spectacular today. Oh well. If you are wondering (because I know that you are), the polish is Essie’s Jamaica Me Crazy, and it is one of my F-A-V-O-R-I-T-E-S!
I promise you that I’m going to paint them as soon as I’m done writing up this post.
Beer: Old Dominion’s Morning Glory
Brewed By: Old Dominion Brewing Company
Style: American Double / Imperial Stout
Description: It should come as no surprise why I would want to pair these cookies with a stout, but I thought an espresso stout would be even better, which is why I went with Old Dominion’s Morning Glory. This imperial stout it spectacular. With hints of coffee, chocolate and roasted malts, this beer is everything you crave in an espresso stout and more. It’s the perfect pairing for these cookies and really brings out their extreme chocolateyness. The two are a perfect pair, so if you can get your hands on this beer, I 100% recommend it.
These fudgy, moist, mint chocolate chunk monster cookies are simple, delicious and will be gone in minutes!
- 10 ounces mint chocolate candies, divided (I used Andes)
- 1 tablespoon vegetable shortening
- 10 tablespoons unsalted butter, softened to room temperature
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1 tablespoon whole milk
- 2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 teaspoon instant espresso powder
- 1 cup dark chocolate chunks
- Coarsely chop the mint chocolate candies, and set 3/4 of them aside for later.
- In a small bowl, combine the remaining 1/4 of the mint chocolate candies and the vegetable shortening. Microwave in 30 second increments, stirring after each increment, until it has melted. Set aside to cool slightly.
- In the bowl of your stand mixer, with paddle attachment fixed (or in a large bowl with an electric hand mixer), combine the butter, brown sugar and granulated sugar. Mix on high speed for 2 minutes or until light and creamy. Add the melted chocolate mixture, egg, vanilla extract and whole milk, and mix again for 1 minute.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, fine sea salt and espresso powder. With the mixer set on low speed, add the dry ingredients to the wet and mix until combined, about 1 minute. Scrape down the sides of the bowl, if necessary.
- Add the dark chocolate chunks and the remaining chopped mint chocolate candies. With mixer set on low speed, mix again for 30 seconds.
- Line a large plate or baking sheet with parchment paper. Taking pieces of the cookie dough, roll into 1/3 cup balls. Place the balls on the prepared plate. I had 12 large cookies, when all was said and done. Cover with plastic wrap, and refrigerate the cookies for at least 4 hours or up to 12 hours.
- Once your cookies have chilled, preheat your oven to 370 degrees F (350 degrees F if you are baking these at sea level), and line two large baking sheets with silicone baking mats or parchment paper. Transfer the cookies to the prepared baking sheets (about 6 cookies per sheet), and bake for 10-12 minutes or until the cookies are set around the edges but still soft in the middle.
- Remove from oven and let cool for 5 minutes, before transferring them to a wire rack to cool the rest of the way.
- Serve immediately, or store in an air tight container for 2-3 days.
Hardware: * Measuring Cups * Measuring Spoons * Sharp Knife * Cutting Board * Mixing Bowls of All Sizes * Stand Mixer or Hand Mixer * Rubber Spatula * Large Plate lined with Parchment Paper * 2 Large Baking Sheets * Parchment Paper * Silicone Baking Mats * Plastic Wrap * Wire Rack *