Playing nicely on the same plate comes easier to some foods than others. In the hands of the right chef (or home cook), however, a dish of disparate ingredients can be more than the sum of its parts, or so this week’s A la Carte story ventured.
But if the concept falls too far outside a cook’s comfort zone, the familiar is always within easy reach. For me, squares of dark chocolate with mint tea have become as indispensable as wine with cheese or bread with butter.
While both cocoa and mint can swing to the sweet or savory ends of the flavor spectrum, together they’re almost exclusively sweet, with most of the combination’s variation coming from texture: crunchy chocolate-peppermint bark, crispy-chewy Thin Mints or velvety yet tongue-tingly hot cocoa. These ooey-gooey cookies, courtesy of the Chicago Tribune, are another for that list.
6 ounces unsweetened chocolate
4 tablespoons (1/2 stick) unsalted butter, cut up
2 eggs at room temperature
1 1/3 cups sugar
1 teaspoon vanilla
1/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup flour
20 to 40 Andes mints, unwrapped
Preheat oven to 350 F.
Break up the unsweetened chocolate into a bowl. Toss with the butter. Microwave just to melt, for 1 to 2 minutes. Stir. Let cool to room temperature.
Crack the eggs into bowl of an electric mixer. Pour in the sugar and vanilla. Sprinkle in the baking powder and salt. Beat until thick and pale, for about 5 minutes. Pour in chocolate mixture; beat on low until combined. Sprinkle in the flour; beat on low until combined.
Line 1 or 2 baking sheets with parchment paper. Use a 1 3/4-inch-diameter ice-cream scoop to portion out 20 domes of dough. Press 1 or 2 of the mints into each cookie.
Slide pan(s) into a preheated oven and bake until just set, for about 7 minutes. Enjoy warm.
Makes 20 cookies.