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Triple Chocolate & Mint Cookies

With chips, cocoa, and Andes mints, these Triple Chocolate & Mint Cookies are the ideal ratio of chocolate and mint.


75 cookies

Total Time

2 hours + chilling

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Heat chocolate chips, brown sugar, butter, and water in a saucepan over low until chips melt and mixture is smooth, stirring occasionally; transfer to a bowl and let cool 10 minutes.

Whisk together flour, cocoa, baking soda, baking powder, and salt.

Beat eggs and vanilla into chocolate mixture with a hand mixer until well combined, 1 minute.

Add flour mixture and beat just to combine. Cover and chill dough 1 hour.

Preheat oven to 350°. Line baking sheets with parchment paper.

Scoop dough using a #60 scoop (scant 1 Tbsp.) and arrange on prepared baking sheets.

Bake cookies just until set, 810 minutes. Remove cookies from oven, immediately top each with a mint, and let sit to soften, about 1 minute. Using a knife, swirl softened mints over tops of cookies. Transfer cookies to a rack to cool completely, about 40 minutes.

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