Day 10: 25 Days of Christmas – Cookie Style
I love Chocolate and I also love mint, but having a dessert with the combination of the two isn’t a personal favorite for me. However, I know there are lots of people who think otherwise. That is why I still made these cookies. I actually found this recipe on one of those tear off booklets at my local grocery store in the baking aisle. These were super easy to make and were soft & chewy! These were a favorite among many of the taste testers!
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- 2 cups flour
- ⅔ cup baking cocoa
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) butter, softened
- ⅔ cup sugar
- ⅔ cup brown sugar, packed
- 1 teaspoon vanilla
- 2 large eggs
- 1 (10 oz.) package Nestle Toll House Dark Chocolate & Mint Morsels
- Pre-heat oven to 325 degrees.
- Combine flour, cocoa, baking soda and salt in small bowl.
- Beat butter, sugars, and vanilla in a large bowl until creamy.
- Add eggs, one at a time, beating well after each addition.
- Gradually beat in flour mixture. Stir in morsels.
- Using a medium cookie scoop, drop by tablespoonful onto a cookie sheet lined with parchment paper (or ungreased baking sheets).
- Bake for 11 to 13 minutes, until cookies are puffed in the centers.
- Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely.
Tip #1: Store cookies in an airtight container. Do not mix these cookies with others in same container as the mint aroma could incorporate into other cookies.
Tip #2: For an added touch, drizzle cooled cookies with melted white or dark chocolate.
Tip #3: Did you ever wonder what the purpose of salt is in cookie / cake recipes? The main reason is to enhance the flavor of the other ingredients. It will provide a balance to the sweetness of batter. It also strengthens the dough by tightening the gluten and prolongs shelf life!