Chocolate Mint Softies

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READY IN: 10mins
SERVES: 20
YIELD: 6 dozen
UNITS: US

INGREDIENTS

Nutrition
  • 2
    ounces squares unsweetened baking chocolate
  • 12
    cup butter, at room temperature
  • 23
    cup brown sugar, firmly packed
  • 13
  • 12
    teaspoon baking soda
  • 12
    teaspoon salt
  • 1
    large egg
  • 1
    teaspoon peppermint extract
  • 12
    teaspoon chocolate extract (if you can't find it, use vanilla)
  • 34
  • 2
    cups flour (packed down)
  • 34
    cup coarsely chopped pecan pieces
  • frosting
  • 2
    ounces squares unsweetened baking chocolate, melted
  • 13
    cup butter, room temperature
  • 1 12
    teaspoons vanilla extract
  • 2
    teaspoons cream (about) or 2 teaspoons milk (about)
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DIRECTIONS

  • Preheat oven to 350 degrees, rack in the middle position.
  • Line cookie sheets with foil and spray with cooking spray. Leave little "ears" of foil sticking up on the sides, large enough to grab later.
  • Unwrap squares of chocolate and break them apart. Put them in a small microwave safe bowl, melt them for 90 seconds on high. Stir them until they're smooth and set aside to cool while you mix up your cookie dough.
  • Combine butter and sugars together. Beat on medium speed until smooth. (Less than a minute).
  • Add baking soda and salt, resume beating on medium for another minute, or until incorporated.
  • Add egg and beat on medium until the batter is smooth (another minute).
  • Add the peppermint and chocolate extracts, and mix for about 30 seconds.
  • Shut off the mixer and scrape the bowl. Then add melted chocolate and mix again for another minute on medium speed.
  • Shut off mixer and scrape down bowl again. At low speed, mix in half of the flour. Once incorporated, mix in sour cream.
  • Scrape down bowl again, add the rest of the flour and beat until fully incorporated.
  • Stir bowl with a spoon a few times. Mix in pecan pieces by hand.
  • Use a teaspoon to spoon the dough onto the foil-lined cookie sheets, 12 cookies to a sheet. (If dough is too sticky, chill for half an hour and try again.).
  • Bake at 350 degrees for 10-12 minutes or until they rise and are firm.
  • Slide the foil from the cookie sheets and onto a wire rack. Let the cookies cool on the rack while the next sheet is baking. When the next sheet is ready, pull them onto the counter/table and slide the new foil onto the rack. Keep alternating until all dough is baked.
  • When all the cookies are cool, set them out on wax paper for frosting.
  • FROSTING.
  • Put broken chocoalte squares into a microwave safe bowl. Melt on high for 90 seconds. Stir until smooth and set aside.
  • When chocolate is cool, mix in the butter. Then stir in the powdered sugar.
  • Mix in the vanilla extract and the cream. Beat the frosting until it's of spreading consistency. (This is no-fail frosting, if it's too thick add more cream, too thin, add more powdered sugar).
  • Frost your cookies and leave them on the waxed paper until the frosting has hardened.
  • When the frosting has hardened, arrange the cookies on a pretty platter. They store well in a covered container, when separated by wax paper.
  • If you don't have time to frost, coat the cookies with powdered sugar while they're still warm. Do a second sprinkling once cool.
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