Double Chocolate Andes Mint Cookies
Flourless chocolate cookies made with cocoa powder, high quality bittersweet chocolate, and Andes Candies mixed in taste rich and deeply chocolatey.
Servings: 24 cookies
Calories: 164kcal
Ingredients
- ½ cup (1 stick) butter, softened
- ¾ cup granulated sugar
- ¼ cup dark brown sugar
- 2 eggs
- 1 cup Ghirardelli bittersweet chocolate chips
- 1 cup Ghirardelli cocoa powder (or other high quality brand)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 4.67 oz package of Andes candies (28 pieces), roughly chopped
Instructions
- Preheat the oven to 350° F. In a large bowl, with a beater cream together the softened butter, sugar, and brown sugar.
- Add the eggs and beat until just combined.
- Add 1 cup of Ghirardelli bittersweet chocolate chips to a bowl and microwave at 50% power until melted, starting at 1 minute and continuing for 30 seconds at a time. Allow the chocolate to cool for a couple of minutes so that it is not hot and add to the bowl.
- Add the cocoa powder, baking soda, baking powder, and salt to the bowl and combine.
- Add the chopped Andes candies mints and stir to combine.
- Add about 2 tablespoons worth of cookie dough for each cookie to a baking sheet, about 12 to a baking sheet. Bake for 10 minutes.
Notes
- High-quality cocoa powder and bittersweet chocolate make a big difference in these cookies. The two brands that I've tried and liked are Ghirardelli (found at Target) and Guittard (found on Amazon).
- These cookies do not contain any flour, and you would never notice the difference. It keeps the cookies extra chocolatey using only cocoa powder and melted bittersweet chocolate to make the chocolate batter.
Nutrition
Calories: 164kcal | Carbohydrates: 19g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 126mg | Potassium: 154mg | Fiber: 2g | Sugar: 14g | Vitamin A: 142IU | Vitamin C: 0.04mg | Calcium: 42mg | Iron: 1mg
