Having made chocolate cookies that night before, I really didn’t plan on making another batch today. However when I was browsing my site analytics, I noticed that people were coming to the site (via my guide to chocolate weekend on Food Network) in search for info on Giada’s Double Chocolate & Mint cookies. So I look in the pantry and I head enough stuff to give this recipe a shot. I only planned on baking a few cookies and then freezing the rest to bake out later. Below you will find my notes from this recipe. For the full recipe, visit Food Network’s website.
1. I used a mix of different percentages of chocolate. I had various leftovers of different types but not enough to equal the 6 oz required. The chocolates ranged from 54% to 70%.
2. Giada used a double boiler to melt the choocolate and butter. I thought it would be easier to just use the microwave. I microwaves the chocolate and butter for 2 30-second intervals, stirring in between. Then I did it for 10 seconds until I had smooth chocolate.
4. I didn’t have any Andes mints on hand. However I did have a bag of Nestle Mint & Dark Chocolate Morsels. I used all of the mint morsels in the bag (about 4 oz), and then added .67 oz of the dark chocolate to equal the 4.67 oz of Andes mint called for in the recipe. I also left the morsels whole as I like chunks in my cookies.
5. Giada measured her cookies in a 1/4 cup measure. That makes for some large cookies. I decided to go just a bit smaller. So my bake time was more like 12-13 minutes, then the 18 the recipe estimates.
Although I made a few variations to the recipe, I didn’t do enough to really change the integrity of it. This is a quality chocolate cookie, with a nice touch of mint. Putting melted chocolate cookie along with cocoa powder, produces such a better result than a cookie recipe using cocoa powder alone. I will definitely try this recipe again, maybe next time with the Andes mints.