This weekend was the last Granite State Wheelmen ride for the season (for the Salem group anyway), and we finished off the ride with a pizza party. I brought these cookies, and at least one person said she’ll be making them soon! They’re pretty delicious, and taste reasonably close to Thin Mints (although with a different texture).

I originally found the recipe looking for a dessert to help use up some bread flour, so…that is the kind of flour they call for. They also use Andes Mint baking bits, which I just learned are made by Tootsie Roll Industries. Weird.

Ingredients:

• 2 cups bread flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 1/2 cup shortening
• 1 1/4 cups brown sugar
• 1/4 cup white sugar
• 1 egg
• 1 1/2 teaspoon vanilla extract
• 1 egg yolk
• 12 ounces Andes Crème de Menthe Baking Chips (one bag is 10 ounces, so be sure to get two)

Preheat the oven to 375 degrees. Combine the flour, cocoa, baking powder, and salt in a medium bowl and set aside.

Cream the butter, shortening, and sugars.

Beat in the egg, then the vanilla and second yolk.

Add the dry goods and beat on low until just incorporated. Add the Andes bits and continue mixing on low until evenly mixed in.

Scoop dough by rounded teaspoons and roll into balls. Place balls on ungreased baking sheets.

Cook until the edges look set, though the middles might not yet, about 10 minutes. Cool on the baking sheet 10 minutes, then transfer to a wire rack to cool completely.

I got about 4 dozen cookies out of the recipe, which is good because everyone keeps eating them!

Chocolate Mint Chip Cookies

• 2 cups bread flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 1/2 cup shortening
• 1 1/4 cups brown sugar
• 1/4 cup white sugar
• 1 egg
• 1 1/2 teaspoon vanilla extract
• 1 egg yolk
• 12 ounces Andes Crème de Menthe Baking Chips

Preheat the oven to 375 degrees. Combine the flour, cocoa, baking powder, and salt in a medium bowl and set aside.

Cream the butter, shortening, and sugars. Beat in the egg, then the vanilla and second yolk. Add the dry goods and beat on low until just incorporated. Add the Andes bits and continue mixing on low until evenly mixed in.

Scoop dough by rounded teaspoons and roll into balls. Place balls on ungreased baking sheets and cook until the edges look set, about 10 minutes. Cool on the baking sheet 10 minutes, then transfer to a wire rack to cool completely.