Monday, December 15, 2014

Chocolate Mint Chip Cookies

To say I have an obsession with chocolate and peppermint may be an understatement. Christmas time brings this obsession out in me and kicks it up a notch! I especially love Ghirardelli dark chocolate peppermint bark and Trader Joe's chocolate-covered, peppermint JoJos. And I have a stash of dark chocolate, mint truffle Hershey kisses in my pantry for emergencies (you know, when the JoJos are gone). So when I found this chocolate cookie recipe, I knew I had to put my own spin on it by using mint chips instead of M&Ms. I'm sure these are fabulous with the M&Ms and they would be so cute and festive with the red and green ones right now, but I prefer the mint.
This is another one of Mel's great recipes over at Mel's Kitchen Cafe. Here is the link to the original recipe.
This particular day I made a double batch. I split the dough into two bowls and put white chocolate chips in one half and the mint in the other. I took the mint ones to a church party and Nate took the white chocolate ones to a work party and both were a big hit! I really love the mint chips from Nestle because they have dark chocolate chips mixed in with the green mint ones making them perfect for these cookies and a perfect snack straight out of the bag.

Chocolate Mint Chip Cookies
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 ounces semisweet or milk chocolate, coarsely chopped or 1/2 cup chocolate chips (I used semi-sweet chocolate chips)
  • 1/2 cup (1 stick) butter, cut into eight pieces
  • 3/4 cup mint chocolate chips, M&Ms, or your favorite flavor baking chip
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  1. Preheat oven to 325 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
  2. In a medium microwave-safe bowl, place the chopped chocolate or chocolate chips and the butter. Microwave for one minute at 50% power. Stir. Microwave again for one minute at 50% power and stir well. If the chocolate is not fully melted, continue microwaving in 30 second intervals at 50% power until the chocolate and butter are well combined (don’t overheat the chocolate or it can seize and turn hard and unusable). Let the mixture cool slightly, about 2-3 minutes until it is at room temperature or just slightly warm (but not hot).
  3. In a large bowl (or in the bowl of an electric stand mixer), combine the chocolate mixture, sugar, eggs, and vanilla. Mix on medium speed until combined. Gradually mix in flour mixture on low speed. Fold in mint chips with a wooden spoon.
  4. Drop dough onto lightly greased baking sheets by tablespoonfuls (or use a cookie scoop) spacing them about 1 1/2 inches apart. If desired, place a few chips on top of the cookie dough balls (even perched slightly on the rounded sides). Bake the cookies until they have slightly flattened and there are a few cracks on the surface, about 13-14 minutes. The cookies will still be soft. Let the cookies sit for 2-3 minutes on the baking sheet before removing them to a wire rack to cool completely.

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