In the words of PBS’ Daniel Tiger, “Making something is one way to say, I love you.” What sound advice from the world’s friendliest cat.
This year, making something for Valentine’s Day seemed to be the only thing I could pull off with a 4 week old and a 2 1/2 year old. These days I only leave the house if I have someone with me because it’s just so much work. So, long story short, I searched my cabinets to see what I could make my husband for a gift.
He’s a huge chocolate lover, and let’s face it, who isn’t? Lucky for me, I had most of the ingredients in my cupboard, so it was a no-brainer.
I’m a Food Network fanatic and I had recently seen Giada DeLaurentiis make Double Chocolate Mint Cookies. I knew I had to make them! Problem was, the recipe called for Andes Mints and I didn’t have those at home, so I just substituted that ingredient for Reese’s Cups.
This recipe is from Giada and is absolutely delicious. We froze half of the cookies and they are just perfect that way too!
My husband loved these and said you can really taste the depth of the chocolate. Enjoy!
Total Time: 45 min
Prep: 15 min
Inactive: 10 min
Cook: 20 min
Yield: 12 cookies
6 ounces semisweet or bittersweet (60-percent) chocolate, chopped
2 tablespoons unsalted butter
1 cup flour
2 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup sugar
2 eggs, at room temperature
1 teaspoon pure vanilla extract
5-ounces Reese’s Cups cut up into pieces (this is my variation, Giada’s called for 5 ounces of Andes mints chopped into thirds)
Place 1 oven rack in the center of the oven and 1 oven rack in the bottom third and preheat the oven to 300 degrees F. Line 2 large rimmed baking sheets with parchment paper. Set aside.
In a small bowl, combine the bittersweet chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.
In a medium bowl, sift the flour, cocoa, baking powder and salt. In a large bowl, whisk together the sugar, eggs, 2 tablespoons water and vanilla extract. Gradually add the dry ingredients. Fold in the cooled chocolate. Stir in the Reese’s Cups pieces. Chill the dough 10 minutes to firm slightly. Using 1/4 cup measuring cup, drop 6 mounds of batter onto each prepared sheet, spacing evenly apart.
Bake the cookies 9 minutes. Reverse the baking sheets (top to bottom) and continue baking until the cookies are slightly puffed and dry looking with some small cracks on top, 9 to 10 minutes longer. Cool the cookies completely on sheets (they may deflate slightly as they cool).