Andes Mint Chocolate Fudge Cookies

• Vegetarian

• Baking & Spices

  • 1 cup All-purpose flour
  • 3/4 cup Andes mint chocolate chips
  • 1/4 tsp Baking soda
  • 1/3 cup Brown sugar, packed light
  • 7 tbsp Cocoa powder, unsweetened
  • 2/3 cup Granulated sugar
  • 1/8 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 5 tbsp Butter, unsalted
  • 1/3 cup Sour cream or greek yogurt

Found on crunchycreamysweet.com

Description

Ingredients

• 1 c all-purpose flour
• 1/4 tsp baking soda
• 1/8 tsp salt
• 5 Tbsp unsalted butter
• 7 Tbsp unsweetened cocoa powder
• 2/3 c granulated sugar
• 1/3 c packed light brown sugar
• 1/3 c sour cream or Greek yogurt
• 1 tsp vanilla extract
• 3/4 c Andes mint chocolate chips

Directions

• Preheat the oven to 350 degrees F.
• Line a baking sheet with parchment paper or silicone baking mat. Set aside.
• In a medium mixing bowl, whisk together flour, soda and salt. Set aside.
• In a medium saucepan, melt butter on low. Remove from heat.
• Whisk in cocoa powder and both sugars.
• Add yogurt and vanilla and whisk until smooth.
• Stir in the dry ingredients.
• Stir in mint chips.
• Drop 1,5 tablespoons of dough onto prepared baking sheet.
• Bake cookies for 8 to 10 minutes (9 minutes was the magic number for me; do not bake for more than 10 minutes).
• Cool for 3 minutes on the sheet, gently transfer onto a cooling rack.