Ingredients
2¼cupsall-purpose flour,spooned and leveled
1tspbaking soda
1½tspcornstarch
½tspsalt
1tspunsweetened cocoa powder
1tbspinstant coffee
¾cupunsalted butter,melted
¾cuplight brown sugar,packed
½cupgranulated sugar
1large egg,plus 1 egg yolk
2tsppure vanilla extract
1½cupsAndes Mint Baking Chips,or chopped Andes Mint bars
Preparation
Toss together the flour, baking soda, cornstarch, salt, cocoa powder, and instant coffee in a large bowl. Set aside.
In a medium-size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla.
Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in 1¼ cups of Andes Mint pieces.
Cover the dough and chill for 1 hour, or up to 3 days.
Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
Preheat the oven to 325 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Roll the dough into balls to about 3 tablespoons of dough each.
Roll the cookie dough balls to be taller rather than wide, then place 8 balls of dough onto each cookie sheet.
Bake the cookies for 12 to 13 minutes.
Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.
Serve with milk, and enjoy!
