Triple Chocolate & Mint Cookies
With chips, cocoa, and Andes mints, these Triple Chocolate & Mint Cookies are the ideal ratio of chocolate and mint.
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, 8–10 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.
% Daily Value*
Total Fat 5g 7%
Saturated Fat 4g 20%
Cholesterol 10mg 3%
Sodium 43mg 1%
Carbs 14g 4%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.