This is the latest installment in Club: BAKED. Be sure to check out Jamie's post for the recipe at Random Acts of Food. You know it's going to be a fun recipe when you get to use 4 types of chocolate including Andes 
mints. In the introduction to this recipe, the authors assert that it's a tragedy that recipes with mint are generally reserved for the holidays. I fall into this camp because, even though my tiny kitchen was hot as I baked these late on the last day in July, I kept thinking about the holidays. I found myself humming Jingle Bells and Feliz Navidad!
I was surprised that the recipe didn't require baking soda or baking powder. Two sticks of butter seems excessive, but what's wrong with a little excess every now and again? I appreciated the chilling time which lets you divide the time into 2 chunks which is great if you have a toddler (or other time commitments). I should tell you that I do not like to get my hands dirty. I tried to use a spoon and melon baller to mold the dough into balls, but I ended up using my hands...which meant I washed my hands about every 3 balls. I used the end of a wooden spoon to make the indentations. It made kind of large indents, but the cookies turned out great. The dough is a strange combination of sticky and dry. I probably let it soften too much, but the balls were crumbly when I tried to use the dough straight from the refrigerator.
The finished cookie is airy and light with a tender delicate crumb. The mint flavor melds perfectly with the chocolate. The recipe made 38 cookies. It would be fun to use different varieties of coarse sugar for different holidays (like orange for Halloween).
