Sunday, January 16, 2011

Mint Chocolate Chip Cookies


My mind is always whirring with new cookie recipe ideas. Sometimes I can't deviate from the traditional--and always loved--chocolate chip. But then, there are rare moments of brilliance. This cookie was one of those times! I am a huge mint chocolate fan. Breyer's Mint Chocolate Chip is my favorite ice cream. Spearmint is my favorite flavor of gum. Girl Scout Thin Mint Cookies totally rock my socks. 

If you love the mint-chocolate combination half as much as I do, you will really adore these cookies. Adding the mint extracts, the cocoa, and the mint chocolate chips to the traditional chocolate chip cookie base yields a  perfect soft and chewy cookie with a flavor you'll love. 


Mint Chocolate Chip Cookies
recipe by Melanie of
Yields: 3-1/2 dozen cookies
1/2 cup margarine or unsalted butter, softened
1/2 cup shortening
3/4 cup sugar
3/4 cup brown sugar
2 eggs 
2 tsp mint extract 
2 cups flour 
1/4 cup cocoa powder 
1 tsp salt
1 tsp baking soda 
1-1/2 cup mint chips or semi-sweet or dark chocolate chips 

Preheat oven to 350 degrees. 

In a large bowl cream together margarine, shortening and sugar until thoroughly combined. Beat in one egg at a time, then the mint extract. 

In a separate bowl, whisk together flour, cocoa powder, salt, and baking soda. Stir into the creamed mixture in 3 additions. Stir in chocolate chips. 

Scoop by the heaping tablespoons onto a cookie sheet and bake 8-10 minutes until set on the edges. Cool on the baking sheet for 2-5 minutes, then move cookies to a wire rack to cool completely.  

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