Mint Chocolate Cookies

INGREDIENTS

• 1 cup butter, room temperature
• 1/2 cup dark brown sugar
• 1/2 cup cane sugar
• 1 large egg
• 2 tsp vanilla paste
• 1 & 3/4 cups (250g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2/3 cup cocoa powder
• 2 tsp espresso powder
• 1 tsp flaky sea salt, plus extra for topping
• 16 whole mint chocolate candies
• 1/4 cup chopped mint chocolate candies
• 1/4 cup mint chocolate candies, melted for drizzling

INSTRUCTIONS

1. Preheat your oven to 350 degrees Fahrenheit (convection setting).
2. In a stand mixer or using a hand mixer, beat the butter for 3-5 minutes until it turns off-white and fluffy.
3. Blend in both the brown and cane sugars until the mixture becomes light and airy, about 2 minutes.
4. Gently mix in the egg, ensuring it’s fully incorporated. Stir in the vanilla paste.
5. Gradually add the flour, baking soda, baking powder, espresso powder, cocoa powder, and salt to the mixture. Blend on a low setting if using a mixer, or gently fold in with a spatula if mixing by hand, until a cohesive dough forms.
6. Scoop the dough into portions. Press a whole mint chocolate candy into the center of each, slightly flattening the cookies. Sprinkle additional chopped mint chocolate pieces and a pinch of flaky sea salt on top for an extra burst of flavor.
7. Bake the cookies for 9-11 minutes. They should be set but still soft.
8. For a professional finish, immediately after baking, use a circular cutter or cup to gently swirl around each cookie, creating perfectly round edges. Allow the cookies to cool on the tray for 10 minutes before transferring them to a wire rack.
9. Drizzle the melted mint chocolate over the cookies for a lusciously decorative touch.