Death By (Mint) Chocolate Cookies

We’re currently at t-minus 12 hours until our neuro/psych/musculoskeletal exam, and given that I can’t quite recite the DSM-IV criteria for all the personality disorders, I’m gonna keep this post short and sweet (pun intended), and haul my butt back to studying.

For those of you who don’t know, tomorrow is a pretty important day for me and Anita. It marks the last exam of our 2nd year of medical school, the first day of our 3rd year (upon completing and *knock on wood* passing said exam), the last day of “classroom learning” for…well…forever, the first official day of board study period, and Anita’s return to the world of simple carbohydrates (aka, sugar). In honor of these milestones, I decided to make up for the many desserts with which I’ve tempted Anita since her no-sugar pledge, and bake a cookie that will help her quickly forget the many months of abstinence…well that, and, as I’ve mentioned many times before, studying makes me crave junk food. That said, I proudly present to you the “We’re-Going-to-Rock-3rd-Year Double Chocolate and Mint Cookies”.

(Adapted from Une Gamine dans la Cuisine)

What you need (makes about 40 cookies):

• 4 1/2 cups all purpose flour
• 1 cup baking cocoa
• 2 1/2 cups sugar
• 2 tsp baking powder
• 3 cups mini chocolate chips (semi-sweet or bitter-sweet)
• 1/2 tsp salt
• 2 cups butter (4 sticks) cut into chunks
• 4 eggs at room temp
• 1/2 tsp mint extract

What you need to do:

1. Whisk together the dry ingredients (flour, cocoa, baking powder and salt) in a bowl and set aside.
2. In a different bowl, combine the butter and sugar using a hand mixer. Mix until it reaches a fluffy consistency. This takes about 5 minutes.
3. Beat in one egg at a time (mix between each addition).
4. Beat in the mint extract.
5. Mix in the dry ingredients in 4 batches (beat between each addition).
6. Using a spatula, fold in the chocolate chips.
7. Refrigerate in a covered bowl for 8 hours (the dough is really sticky so this helps when it comes time to form the cookies).
8. Once refrigerated, preheat the oven to 350 degrees, and line the cookie sheet with parchment paper (or use non-stick spray if parchment paper isn’t available).
9. Divide the dough into meatball sized balls (that’s a unit of measurement, right?) and flatten slightly before placing on the cookie sheet.
10. Bake for 14 minutes.
11. Cool before eating (I’m speaking from experience here).
12. Enjoy!

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