Name: Dark Chocolate Mint Cookies
Prep time: 27 min
Cook time: 10 min
Total time: 24 h 37 min
Yield: 14 large
Ingredients: 1 c browned butter, cooled for 30 min; 1 c brown sugar; ½ c cane sugar; 2 eggs; 1 tsp vanilla extract; ½ tsp mint extract; 1/4 c fresh brewed coffee; 2 cups all-purpose flour (Italian flour recommended); 1 teaspoon baking soda; 1 cup cocoa powder; 1 teaspoon salt; 5 ounces semi-sweet or dark chocolate chips; 1 c Andes mints, chopped

BROWNED BUTTER: Place 1 cup of butter in a saucepan over medium heat. Stir every 30 seconds as it melts and begins to foam. Continue cooking until it turns a rich golden brown and releases a nutty aroma, about 5–6 minutes. Remove from heat, pour into a metal mixing bowl, and let cool for 30 min.

Add the brown sugar and cane sugar to the cooled browned butter. Whisk til combined

Add the eggs, vanilla extract, mint extract, cocoa powder, and fresh brewed coffee. Whisk until smooth.

Add the flour, baking soda, salt, and chocolate chips. Mix just until combined.

Scoop a rounded ¼ cup of dough. Place on sheet tray on container.

Refrigerate the cookies for at least 12- 24 hours. Don't skip the chill time—it creates the best flavor and texture.

Preheat oven to 375°F.

Bake directly from the refrigerator for 12–13 minutes, until the edges are set but the centers still look slightly underbaked.

Remove from the oven and press a few Andes mints into the top of the cookies.

Let cool on the baking sheet for 20 minutes before serving.

Dark Chocolate Mint Cookies