I don’t have my Christmas tree up yet. I may not even put one up this year. Mom, if you are reading this…I am not depressed. I just don’t want to put the tree away come January. I am afraid it would become an Easter tree…
My Chrismas cards are still in their package from 3 years ago.
Stockings are not hung from the fireplace.
I do have cinnamon scented pine cones…but I have those year round.
There are no twinkle lights on my house, no wreath on my front door, no candles in my windows…
I have listened to more Adele this year than Bing Crosby…let’s get serious here, she is phenomenal.
I haven’t watched White Christmas or It’s a Wonderful Life yet, sigh.
I do, however, LOVE Christmas Season.
I love going for a drive ( OK, I am just driving to work) and seeing all the lights.
I love Christmas episodes on TV shows.
I do love wrapping presents infront of the fireplace, sipping hot cocoa.
I enjoy the magic that is almost tangible this time of year.
For what I do not have decorated or mailed or hung…I think I am making up in cookies. My kitchen is in full swing. I am spreading Christmas cheer in the form of sugar, butter, and flour. ‘Tis the season.
Today’s cookie is Aaammmaaazzziiinnngggg. Amazing if you like mint and chocolate. Chocolate and mint. Mint Chocolate. Fudgy and rich with a hint of coffee. Studded with chocolate chips and bits of Ande’s Mint. Perfect with a cup of hot cocoa while you are decorating your Christmas tree or wrapping presents or to leave for that big jolly guy.
Chocolate Chocolate Mint Cookies
makes 2 dozen
adapted from Martha Stewart
8 Ounces Semi-Sweet Chocolate
4 Tablespoons Butter
2/3 Cups All Purpose Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Salt
1 teaspoon Instant Coffee
3/4 Cup Light Brown Sugar
1 teaspoon Vanilla Extract
3/4 Cup Semi-Sweet Chocolate Chips
1 Package Ande’s Mint, roughly chopped (5.6 ounces package)
Preheat oven to 350ºF.
In a small bowl, whisk together flour, baking powder, salt, and instant coffee. Set aside.
In a medium/large mixing bowl, beat together eggs, light brown sugar, and vanilla extract. Beat until light and fluffy.
Place butter and 8 ounces of semi-sweet chocolate in a heatproof bowl(I used a glass pyrex bowl) place bowl over a saucepan that contains 2 inches of simmering water, thus creating a double boiler. Stirring occasionaly, melt the butter and chocolate. Do not over heat the chocolate – you will want it to remain glossy and shiny.
Very slowly, add melted chocolate to egg mixture ( slowly, so you don’t scramble the eggs) and beat until well mixed.
With mixer on low, add flour mixture and beat until combined. Fold in chocolate chips and roughly chopped Ande’s Mint candies. The dough will kind of resemble brownie batter.
Scoop dough out onto parchment lined cookie sheet – about 2 inches apart and bake for 8 to 10 minutes. Remove from oven and let cool for about 5 minutes on the cookie sheet before transferring to cooling rack.
Oh and p.s….these are really good straight from the freezer. Not that I would hide cookies from myself in the freezer or find myself standing in my pjs at 2am eating said cookies out of the ziplock bag I hid in my freezer…nah that wasn’t me. She just kinda looked like me….