Eddy, my dear coworker who also happens to be the most amazing cook I know, is responsible for the delicious recipe that is about to befall you. The best cook and the best baker. Both. It’s a little shocking how good he is with chocolate pear tart and a london broil. So shocking, in fact, that I have invited myself over to dinner on multiple occasions, with little to no thought for manners or protocol. When someone is as good as Eddy, you just have to get aggressive.
According to Esquire, men don’t bake, but Eddy is a man among men. Similarly, these cookies can hold their own among a field of contenders. A big field. A wide field. A field full of flowers and unicorns and children who belong in a GAP ad. And…contenders. Did I already say that? Yes. Quick, look over there! Something shiny!
It’s a pretty standard cookie recipe until you get to the cocoa powder. Sweet cocoa powder! Something I typically reserve for cakes and brownies, the powder gives these cookies a dense, rich feeling that ordinary cookies just can’t match. The mint slices through the not-too-sweet cocoa taste with that refreshingly delicious feeling that mint brings to a dessert when done well (ie, non-toothpasty). Not to mention, this dough is among the most beautiful I’ve ever made – it looks like ice cream. One dessert, impersonating another. If you’re looking for your desserts to get all Victor/Victoria, this may just be the cookie recipe for you.
Plus, anyone can make them easily. Not just Eddy.
COCOA CREME DE MENTHE COOKIES
. 1 2/3 cups flour
. 1 tsp. baking soda
. 1/3 cups sugar
. 3/4 cups brown sugar
. 1/3 cups cocoa powder
. 1 cup of butter
. 1 large egg
. 2 1/2 tsps. vanilla extract
. 1/2 tsp. salt
. A whole bag of andes mint chip or Nestle dark chocolate/mint chips
1. Combine the dry ingredients – flour, cocoa, baking soda, salt – and set them aside.
2. Cream the butter, sugar, and brown sugar in a large bowl, then beat in the egg and the vanilla.
3. Gradually add in the dry ingredients until well combined. Add the mint chips last and throw the whole mess into the refridge for an hour to chill. Or chillax. Whatever your dough prefers.
4. Preheat the oven to 350. Lightly grease two baking sheets and drop the dough by spoonfuls onto the sheets. Bake for 10-12 minutes, or until browned on the bottom. Be careful when you transfer them over to the cooling racks – they have an almost brownie-like consistency and will break if you’re not careful!
Voila! C is for cookie!