Now it's time for a sweet treat recipe, a little indulgence after eating so healthy. I would personally like to hug whoever came up with the combination of mint and chocolate. It is my favorite! It's funny-seems like people are never neutral about this combo-they either love it or hate it, the haters claiming it tastes like toothpaste. Not me, I am in the love category forever! These cookies are great eaten alone or work well for ice cream sandwiches, pressed down a little flatter before baking: Here's the recipe:
Ingredients:
- 2 cups all-purpose flour (I used half whole wheat, half unbleached white)
- 2/3 cup baking cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 2/3 cup granulated sugar
- 2/3 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 2/3 cups (10-oz. pkg.) Chocolate chips
- 8-10 drops peppermint extract
- Method:
- PREHEAT oven to 325° F.
COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar, mint extract and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded tablespoon onto ungreased baking sheets (I lined mine with parchment paper). For ice cream sandwich cookies, press or roll flat circles onto cookie sheets.
BAKE for 11 to 13 minutes or until cookies are puffed and centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
FOR MINI MINT CHOCOLATE DELIGHT COOKIES:Prepare dough as above. Drop by well-rounded measuring teaspoon onto ungreased baking sheets. Bake for 9 to 10 minutes or until cookies are puffed and centers are set. Makes about 7 dozen mini cookies. Recipe modified from The Very Best Baking
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