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I’ve got some chocolate for you today! Cookie Friday would not be Cookie Friday if there was no overload of chocolate from time to time :P Today’s Double Chocolate After Eight Cookies are bursting with chocolate… does anyone want to try?

Double Chocolate After Eight Cookies | Bake to the roots

I was a big fan of After Eight once… well, I am still a fan, but since I changed my diet to a less sugar/low-carb diet, this kind of sweets vanished more or less from our cabinets. I mean I could still eat one or two once in a while, but I know myself and normally I do not stop after one or two. Half of the package can disappear when I start munching ;) So most of that stuff is gone forever. Well… almost to be honest. I still like to bake with those sweets. If you make a cookie with it, it’s much easier to stop after having one ;)

These cookies are really delicious. The chocolate in combination with the mint is great. That’s why I liked the chocolate thins in the first place. If you are a fan of this combination I would suggest you prepare the ingredients and a bowl so you can start right away ;) When making these cookies I only added one chocolate thin per cookie – you could do more of course for more mint flavor. Make sure though that these chocolate thins are covered completely with dough and nothing is peeking out. You will end up with melted mint chocolate outside the cookie if you did not seal it in properly. I think there are also pralines with a mint filling from After Eight or other brands you could use – there you will have definitely more mint flavor. Another option for enhancing the mint flavor is, of course, artificial mint flavor or oil. Just in case you want it bold :P

INGREDIENTS / ZUTATEN

(26-28 cookies)

1 cup (230g) butter, melted and cooled to room temperature
1 1/2 cup (200g) brown sugar
1/2 cup (100g) sugar
2 large eggs
2 tsp. vanilla extract
2 3/4 cups (360g) all-purpose flour
5 tbsp. cocoa powder
1 tsp. baking soda
1 tsp. salt
2 tbsp. milk
3.5 oz. (100g) semi-sweet chocolate, chopped
26-28 After Eight chocolates (a bit more than a 7 oz. package)

(26-28 Cookies)

230g Butter, geschmolzen und abgekühlt
200g brauner Zucker
100g Zucker
2 Eier (L)
2 TL Vanille Extrakt
360g Mehl (Type 550)
5 EL Kakaopulver
1 TL Natron
1 TL Salz
2 EL Milch
100g Zartbitterschokolade, gehackt
26-28 After Eight Täfelchen (etwas mehr als eine 200g Packung)

DIRECTIONS / ZUBEREITUNG

1. Melt the butter and let cool down again. Add together with the two sugars go a large bowl and mix until light and fluffy. Add one egg after another to the bowl and mix well after each addition. Add the vanilla extract and mix in. Mix the flour with cocoa powder, baking soda, and salt and add together with the milk to the mixing bowl – mix until just combined. Add the chopped chocolate and fold in. Cover the bowl and place in the fridge for about 30 minutes.

2. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Make dough balls (about 2 tbsp each), flatten them in your hand and place a piece of After Eight on top. Wrap dough around it to seal it in. Shape the dough into a flat round and place with enough space in between on the baking sheet – the cookies will spread a lot. Bake about 10-12 minutes until the edges are set. Take out of the oven and let cool down on the baking sheet for some time. If the cookies spread too much and stick together, you can re-shape them with a spatula – but you have to be quick. That trick only works for a very short time. Transfer to a wire rack and let cool down completely. Repeat with the remaining dough.

1. Die Butter schmelzen und wieder abkühlen lassen. Zusammen mit den beiden Zuckersorten in eine Rührschüssel geben und auf höchster Stufe hell und luftig aufschlagen. Die Eier einzeln dazugeben und jeweils gut unterrühren. Vanille Extrakt zugeben und unterrühren. Das Mehl mit dem Kakao, Natron und Salz vermischen und zusammen mit der Milch zur Schüssel dazugeben – nur kurz verrühren. Die gehackte Schokolade dazugeben und unterheben. Den Teig für etwa 30 Minuten in den Kühlschrank stellen.

2. Den Ofen auf 180°C (350°F) vorheizen. Ein Backblech mit Backpapier auslegen. Aus dem Teig Kugeln (jeweils etwa 2 EL Teig) formen und flachdrücken. Ein After Eight Täfelchen auflegen, mit dem Teig komplett umschließen und in Cookieform bringen (rund und etwas geplättet). Mit genügend Platz dazwischen auf das Blech setzen (die Cookies zerlaufen) und für etwa 10-12 Minuten backen – die Ränder sollten fest geworden sein. Aus dem Ofen holen und auf dem Blech etwas abkühlen lassen. Sollten sich die Cookies zu nahe gekommen sein, könnt ihr sie jetzt noch mit einem Teigschaber voneinander trennen und in Form bringen – ihr müsst hier allerdings schnell arbeiten. Nach etwa einer Minute ausserhalb des Ofens werden die Cookies schon fester und dann funktioniert das nicht mehr so gut. Cookies dann auf ein Kuchengitter setzen und komplett auskühlen lassen. Mit dem restlichen Teig wiederholen.

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Here is a version of the recipe you can print easily.