Andes Candies Mint Cookies

These are my sister in law and father in law's favorite cookies I make.  I usually make these with chopped andes candies in thirds, but this time I used to pre chopped Andes' bits.  I really prefer the huge chunks, and I won't be buying the bits again.

That being said, the whole cookie gets this nice minty flavor throughout regardless of how you do the bits.  It's a favorite cookie for everybody! I'm probably in the doghouse that I didn't mail any off this year!

Andes Candies Chip Cookies,
adapted a good bit from the new York times 2008 and me


2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons  vanilla extract plus 1 vanilla bean pod's worth of seeds
1 1/4 pounds chopped Andes Candies (in thirds)

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop andes candies in and incorporate them with a spatula without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Scoop  3 1/2-ounce mounds of dough (the size of generous golf balls- I used my muffin scoop) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with fleur de sel and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

Yield: 1 1/2 dozen 5-inch cookies.