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.

{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?}

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.

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.

Triple Dark Chocolate Mint Cookies
Makes 12-16 cookies

Ingredients:
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

Instructions:
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.