Day 4: Mint Chocolate Chip Cookies

10

10.12.09




Day 4 of my twelve days of cookies: I know, I know.. this is so similar to my last post! Well, after despising the last cookie so much with the peppermint extract, I had to redeem myself with a better tasting mint cookie. Finally… a cookie that I’m a fan of so far on this list.

As you may or may not know, I love mint chocolate (not PEPPERMINT chocolate). I saw these lovely cookies on the back of an Andes mint baking chips bag, but I substituted the Andes mints for Nestle’s dark chocolate and mint chips that I found while wandering around Target. Dark chocolate and mint morsels? How perfect! You can even see the pretty mint chip sneaking out in the last photo. These must be limited edition because I’ve never seen them before. I snatched up two bags and used one on these cookies. As for the other bag, I’m still trying to decide what I want to bake with it. This makes just over 3 dozen cookies.

After baking all these cookies so far, I’ve learned that refrigerating the dough is a must in all situations. When dealing with refrigerated cookie dough, the cookies taste and look so much better! Trust me. Patience is a virtue, even in the baking world.

Side note, I’ve created a Facebook Fan page for my blog! That’ll make it easier for me to keep in touch with you guys! Feel free to join if you’d like:
Lovin From the Oven Fan Page
  • 1/2 cup softened butter
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1 (10 ounce) package Nestle dark chocolate and mint morsels
  • 2 2/3 cups AP flour
  1. Preheat oven to 350°F.
  2. Blend butter, brown sugar, white granulated sugar, baking soda, baking powder, vanilla and eggs until ingredients are mixed.
  3. Add Nestle dark chocolate and mint morsels and mix.
  4. Add flour and continue to mix until all ingredients are well blended together.
  5. Cover and chill in the refrigerator for 45-60 minutes.
  6. Spoon out approximately 1 oz of dough per cookie.
  7. Form a ball and then slightly flatten.
  8. Place on non-stick baking pans and bake for approximately 8-10 minutes.
  9. Cool on pans for 2 minutes, then remove.

10 comments :

  • Saira

    Hey Kim, I have a question for you. I’m currently serving as Peace Corps volunteer in St.Kitts-Nevis, and the only brown sugar I can find here is the granulated kind (it’s not really the kind you can pack firmly). And that makes a HUGE difference in my cookies. Can you think of anything I can do to fix this? Let me know, thanks!
    -Saira
    PS: I have a giveaway on my site if youre interested!

  • oneordinaryday

    Oh, you’re the second person to post a recipe using these mint/dark chocolate chips. I have to get my hands on these. Yum!

  • Kim

    Saira- Brown sugar is just white sugar with a bit of molasses.. maybe you can add some to your sugar then? not too much, though, because you don’t want to actually have the molasses flavor… you just want to use it for the texture of the cookie. i hope that helps!

  • tres shik

    for the other bag – you could make peppermint bark. separate the green mint chips from the chocolate chips and marbleize the two colors :) i realize this isn’t baked, but it’d be purty!

  • Anonymous

    Do you think I could use Andes mints in place of the choco/mint morsels?

  • Saira

    well we have brown sugar, i just mean its not fine like the kind you can pack in the states. i might have to grind it or something myself. thanks though!

  • Anonymous

    I am super excited to make these! I found you through a search and am horrible at baking! I am going to try though! Thanks for the help, found the chips yesterday at Walmart, and I am going to make these! Thanks! I will let you know how they turn out!

  • Anonymous

    Soooo…
    On a grey, cold November evening, a friend and I decided to make these wonderful cookies. We found your recipe, hunted down the ingredients, prepared ourselves mentally, and started on our journey. Along the way my supervisor commented on how strange it was that we were using an entire teaspoon of baking powder. “Sacre bleu!” she proclaimed.
    Fast forward 30 minutes and the “cookies” are done. And by “cookies” I mean “biscuits”. As you can see below, our cookies were not what we expected.

    We were curious if you’ve ever experienced the same thing, because we were unaware of the possibility of making cookies incorrectly – urban legend?

    Have a laugh at our expense… ):

    http://imgur.com/FQhAT.jpg

  • Anonymous

    love it! my son and I put in green food coloring just for fun. too much baking powder though

  • Kathleen

    I just made these and I don’t think I messed with any of the measurements and they came out too puffy and turn rock hard once cooled… Seems like too much flour and not enough butter? Did anyone else experience this?

Leave a Comment:

Theme by Blogmilk   Coded by Brandi Bernoskie