kitchenklutz (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
kitchenklutz) wrote2011-10-15 10:20 am
kitchenklutz) wrote2011-10-15 10:20 am
[Recipe] Mint Chocolate Chip Cookies: Redux.
I've been tinkering with a mint chocolate chip cookie recipe for a while now -- started back this spring, when I was putting together a bunch of different baked goods for the Adam Ezra Group hunger fundraiser. Recently I tried another variation on it, once again adapted from the classic Tollhouse recipe, and it turned out well enough that I thought I'd post it here.
Mint Chocolate Chip Cookies
Ingredients:
* 2 1/4 cups all-purpose flour
* 1 tsp baking soda
* 1/2 tsp salt
* 1/2 tsp cinnamon
* 1 cup (2 sticks) butter or margarine, softened
* 3/4 cup granulated white sugar
* 3/4 cup packed brown sugar
* 1/2 tsp vanilla extract
* 1 1/2 tsp peppermint extract
* 2 large eggs
* 1 1/2 cups semi-sweet chocolate chips
* 1/4 - 1/2 cup crushed peppermint candies (Ideally, broken down into pieces about the size of a pea; I used a mortar and pestle to crush mine and it turned out a little too finely ground in some cases. Next time, I think I'll put the candies in a ziplock bag and just thwack it half a dozen times with a rolling pin. Regardless, use between one and two dozen of the small circular candies to get a sufficient quantity of crushed for the recipe.)
Method:
1. Preheat oven to 375 degrees F. Line two baking pans with parchment paper.
2. Combine flour, baking soda, salt, and cinnamon in a small bowl and whisk to mix thoroughly. Beat butter/margarine, granulated sugar, and brown sugar in a large mixer bowl until combined and nearly creamy. Add vanilla extract and peppermint extract. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and crushed peppermint candies. Drop by rounded tablespoon onto parchment-paper-covered baking sheets.
3. Bake 10 to 12 minutes or until golden brown, switching rack positions top-to-bottom and front-to-back halfway through (this prevents one batch of cookies from getting cooked more than the other). Cool on baking sheets for several minutes; remove to wire racks to cool completely.
Makes about four dozen cookies.
Overall, I was favorably impressed with the way these turned out. Minty enough to tantalize but not to overwhelm, soft and chewy but not cake-like, and with sufficient chocolate to satisfy your average chocoholic, these are fantastic with milk. Enjoy!
Mint Chocolate Chip Cookies
Ingredients:
* 2 1/4 cups all-purpose flour
* 1 tsp baking soda
* 1/2 tsp salt
* 1/2 tsp cinnamon
* 1 cup (2 sticks) butter or margarine, softened
* 3/4 cup granulated white sugar
* 3/4 cup packed brown sugar
* 1/2 tsp vanilla extract
* 1 1/2 tsp peppermint extract
* 2 large eggs
* 1 1/2 cups semi-sweet chocolate chips
* 1/4 - 1/2 cup crushed peppermint candies (Ideally, broken down into pieces about the size of a pea; I used a mortar and pestle to crush mine and it turned out a little too finely ground in some cases. Next time, I think I'll put the candies in a ziplock bag and just thwack it half a dozen times with a rolling pin. Regardless, use between one and two dozen of the small circular candies to get a sufficient quantity of crushed for the recipe.)
Method:
1. Preheat oven to 375 degrees F. Line two baking pans with parchment paper.
2. Combine flour, baking soda, salt, and cinnamon in a small bowl and whisk to mix thoroughly. Beat butter/margarine, granulated sugar, and brown sugar in a large mixer bowl until combined and nearly creamy. Add vanilla extract and peppermint extract. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and crushed peppermint candies. Drop by rounded tablespoon onto parchment-paper-covered baking sheets.
3. Bake 10 to 12 minutes or until golden brown, switching rack positions top-to-bottom and front-to-back halfway through (this prevents one batch of cookies from getting cooked more than the other). Cool on baking sheets for several minutes; remove to wire racks to cool completely.
Makes about four dozen cookies.
Overall, I was favorably impressed with the way these turned out. Minty enough to tantalize but not to overwhelm, soft and chewy but not cake-like, and with sufficient chocolate to satisfy your average chocoholic, these are fantastic with milk. Enjoy!