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Meeting an Idol & Triple Dark Chocolate Mint Cookies


Stacked Cookies
Last week I went to a baking class. It wasn’t just any baking class, the instructor was Anna Olson. The Anna Olson; the one whose show, Sugar, I used to hurry home from school for; whose stunning, delicate desserts inspired me to create beautiful desserts of my own.

Anna Olson's new book, Back to Baking
{It’s pretty amazing to meet someone who has played a big part in your life, even if that part was played from a distance. I wonder if most people realize how they affect one another… who inspires you?}

Chunks of Godiva Chocolate
As I sat in the class, the gears in my mind were turning at full speed. I wanted to rush home afterward and just start baking (naturally, I went out for drinks with C and a friend of ours after the class, but I had good intentions). What would I make? Bread, a tart, a cake? I browsed through Olson’s new book, aptly titled Back to Baking, and settled on cookies… I didn’t know what kind, but I knew they’d involve a ridiculous amount of chocolate.

Cooling Triple Dark Chocolate Mint Cookies
The following day, my Triple Dark Chocolate Mint Cookies were born. They’re as chocolaty as I’d hoped (maybe even more so), and they’ve got a hint of mint (you know, to make them a little bit festive). They’re also extremely soft, and are perfect with a cold glass of milk (or, ahem, a smidge of Peppermint Mocha Kahlúa).I used a Godiva 85% Extra Dark Chocolate bar for the top of each cookie, but if you prefer a sweeter or lighter variation, feel free to change it up. As an alternative you can also use a good quality white chocolate bar for a nice contrast in the cookies’ appearance.

Cookies Cooling with Chocolate

Triple Dark Chocolate Mint Cookies
Makes 12-16 cookies

3 ounces semisweet chocolate
1 cup all-purpose flour
¾ cup unsweetened cocoa powder
2 tablespoons cornstarch
¾ teaspoon baking soda
¼ teaspoon sea salt
½ cup unsalted butter, at room temperature
1 ¼ cups brown sugar
2 large eggs
2 tablespoons milk
¼ teaspoon vinegar or lemon juice
½ teaspoon pure vanilla extract
½ teaspoon pure peppermint extract
1 (3.5 ounce) bar extra dark chocolate, broken into 1” chunks

1. Preheat oven to 325 degrees Fahrenheit and line a large cookie sheet with parchment paper.

2. In a small, heat proof bowl, microwave the chocolate in 30 second increments, stirring between each. When it’s almost melted, remove from microwave and stir until smooth; set aside.

3. In a medium bowl, whisk flour, cocoa powder, cornstarch, baking soda, and sea salt; set aside.

4. In a large bowl fit with an electric mixer, beat the butter and sugar until light and creamy. Add the eggs and beat until smooth; next, stir in the milk, vinegar or lemon juice, extracts, and melted chocolate. Add the dry ingredients, and mix on low speed, or by hand, until incorporated; cover and refrigerate for 30 minutes.

5. Using a medium sized ice cream scoop, scoop out the dough and place on the parchment-lined cookie sheet, about 2 inches apart. You should have 6-8 cookies per batch, so give them plenty of room to spread. Next, push 1 or 2 chunks of chocolate into the top of each cookie.

6. Bake in the preheated oven for 12-15 minutes, or until cookies are somewhat firm when pressed gently (do NOT press where the chocolate has melted – it’ll be really soft, and really hot!). Cool on the cookie sheet for 10 minutes, and then transfer to a wire rack to cool completely. Repeat with remaining dough.

Store in an airtight container for up to 3 days.

  1. Jacinthe12-05-11

    These look amazing, Stephanie! Looks like you had a great time!

  2. Krista12-06-11

    Oh Stephanie, these look amazing. 🙂 I’m so glad you got to meet someone who had such a positive influence in your life. 🙂

  3. Julie02-01-12

    Beautiful! these might hold me off until I can get chocolate-mint Girl Guide cookies again! And I love Anna too – she’s so nice in person!

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