Double Chocolate and Mint Cookies

I've been on the hunt for some chocolatey goodness. 

Thanks to my habit of leaving the Food Network on most days, I get to go about my business and do a little selective hearing. Yep, loading up the dishes into the dishwasher in my own little world and I hear Giada say the word "Chocolate." My ears go *ooinngg* (meaning they perk up?) and I ditch the dishes to see what she has in store for me.

She taught me how to make these freakishly good gems. I literally hated her when she took a bite and I just had to sit there watch. I decided I needed to try them for myself.

What you will need:

• 6 oz. semi-sweet or bittersweet chocolate, chopped up into 1/2" pieces (I used 54%)
• 2 T unsalted butter at room temperature
• 1 C flour
• 2 T unsweetened cocoa powder
• 1 tsp. baking powder
• 1/4 tsp. salt
• 2/3 C sugar
• 2 large eggs at room temperature
• 1 tsp. vanilla extract
• 2 T water
• 4.67 oz. pkg thin mints, like Andes (I just bought a 10oz. bag of  Ande's baking chips and about 3/4 of the bag)

Directions:

• Preheat oven to 300 degree's
• Place one rack in the center of the oven, and the other rack on the bottom
• Line 2 baking sheets with parchment paper
• Bring small sauce pan with water to a slight simmer. Place a bowl on top of the pan and place chocolate and butter in. Stir frequently until melted
• Once chocolate is melted, set aside to cool for 10 minutes
• In small bowl, combine flour, cocoa powder, baking powder and salt, set aside.
• In a large bowl, mix sugar, eggs, vanilla and water until combined
• Pour in dry ingredients
• Fold in the melted chocolate
• Fold in the Ande's mints
• Chill for about 10 minutes until dough is firmed up a little
• Place scoops of dough onto baking sheets
• Place one baking sheet on middle rack, and one baking sheet on the bottom rack
• Bake for 9 minutes
• Rotate baking sheets; take the bottom and place it on the top rack. Take the top and place it on the bottom rack
• Bake another 9-10 minutes