Chocolate Fudge Mint Cookies

Soft and chewy chocolate fudge cookies with bits of melted Andes Mints sprinkled throughout.

Servings

Calories 242kcal

Author Sara

Place one oven rack in the middle of the oven and one in the bottom third of the oven.
Preheat oven to 300 degrees Fahrenheit.
Spray two baking sheets with non-stick cooking spray; set aside.
In a microwaveable-safe bowl combine the chocolate chips and butter.
Microwave in 20 second intervals, stirring each time until chocolate is melted; set aside.
In another bowl combine flour, baking powder, cocoa, and salt; set aside.
In a large bowl add the sugar, eggs, vanilla and whisk together.
Fold in the chocolate and then the dry ingredients.
Refrigerate the dough for about 10 minutes.
Using ¼ cup measuring cup, drop 6 cupfuls of batter onto each baking sheet, taking care to space evenly.
Bake the cookies for 9 minutes.
Reverse the baking sheets on the racks and bake for 9-10 minutes more.
Cool the cookies completely on the sheets.

Mind Your Oven Racks: Positioning one oven rack in the middle and one in the bottom third of the oven ensures even baking of the cookies. This helps prevent uneven browning or undercooking, resulting in perfectly baked chocolate fudge mint cookies.
Chill the Dough: Refrigerating the cookie dough for about 10 minutes before baking helps prevent the cookies from spreading too much in the oven. Chilled dough holds its shape better during baking, resulting in thicker and chewier cookies with a better texture.
Rotate Baking Sheets: Halfway through the baking time, swap the positions of the baking sheets on the oven racks. This ensures that the cookies bake evenly, as oven temperatures can vary. Rotating the sheets allows each cookie to receive uniform heat distribution, resulting in consistent doneness across all the cookies.