donderdag 21 november 2013

Andes Mint Chocolate Cookies (Kopie)

*****

Created By: Adam and Joanne Gallagher

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Serves: 20

These chocolate mint cookies have Andes mints added to the batter as well as a chocolate glaze on top. They are simple to make, but it is important to beat the eggs for at least 15 minutes – this makes sure they become soft and risen when baked.

Ingredients
FOR Brownie Cookies
10 ounces (283 grams) semisweet chocolate, finely chopped
3 tablespoons unsalted butter
2 ounces (57 grams) chopped Andes mints or Andes baking chips (about 1/3 cup)
2 eggs
1/3 cup (67 grams) sugar
1 teaspoon vanilla extract
1/4 cup (35g) all-purpose flour
1/4 teaspoon baking powder
FOR Mint Chocolate Glaze
2 ounces (28 grams) semisweet chocolate, finely chopped
1 tablespoon butter
1 1/2 ounces (42 grams) chopped Andes mints or of Andes baking chips (about 1/4 cup)
Extra chopped Andes mints or of Andes baking chips for topping cookies

Method
Heat oven to 350 degrees F (177 degrees C).
Combine the 7 ounces of chopped semisweet chocolate and 3 tablespoons of butter in a medium microwave-safe bowl. Microwave for 20 seconds, stir then microwave for another 20 seconds. Repeat this process until the chocolate and butter have melted. (This takes 2 to 3 minutes).
Now, stir in the chopped Andes mints (or baking chips). Continue to stir until melted. The heat from the chocolate and butter should be enough to melt the Andes mints, if they do not melt, place back into the microwave for 20 seconds to help melt.
Combine eggs, sugar and vanilla extract in a stand mixer and beat on medium speed for about 15 minutes or until the eggs become light, thickened and pale in color. (You could also use a hand mixer for this. Just make sure you beat for the full 15 minutes).
Place a sifter over chocolate mixture then add flour and baking powder. Sift over chocolate. Then, gently stir the sifted flour and baking powder into the chocolate. Now, add the whipped egg and sugar and gently fold into the chocolate.
Spoon a heaping tablespoon of the cookie batter onto the baking sheet, leaving about 2 inches between each cookie. Bake 8 to 10 minutes or until the cookies have puffed and cracked on top. Cool completely on baking sheet. As the cookies cool, they will deflate a little.
Once cookies have cooled, make the chocolate glaze. To make glaze, combine bittersweet chocolate and 1 tablespoon of butter in a small microwave-safe bowl. Microwave for 20 seconds, stir then microwave for another 20 seconds. Repeat this process until the chocolate and butter have melted. (This takes about a minute). Stir in the Andes mints then spoon about 1 teaspoon of glaze onto each cookie and spread into a thin layer. Top with extra mints.

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