A New Cookie Recipe

Every Christmas season I like to try one new  cookie recipe to add to our family celebration. This year I found a recipe for Chocolate-mint cookies in one of our local newspapers and knew it was the one!

Chocolate-mint cookies-1

Chocolate-Mint Cookies

1 lb. dark semi-sweet chocolate chips

4 ounces unsweetened chocolate (chopped)

1/2 cup butter cut into 8 pieces

4 large eggs, at room temperature

3/4 cup white sugar

1 tsp. vanilla

1/2 cup all-purpose flour

1/2 tsp. baking powder

1/4 tsp. salt

1 cup crushed peppermint candies (or crushed candy cane)

Combine half the chocolate chips and all the unsweetened chocolate in a medium metal bowl (or saucepan). Place the bowl over a larger saucepan of simmering water to melt the chocolate, and stir it often.  The bottom of the bowl should not touch the water. Remove the bowl from the heat as soon as all the chocolate has melted.

Beat the eggs and sugar with your mixer for about 10 minutes at medium speed. Mix in the vanilla.

In a small bowl, combine the flour, baking powder and salt.

Fold the melted chocolate into the egg mixture using a rubber spatula. Add the flour mixture and fold it in until just incorporated. Mix in the crushed peppermint candy and the remaining chocolate chips. Cover and chill the mixture overnight.

Preheat the oven to 350 º F. Line baking sheets with parchment paper, and scoop out the dough into  walnut sized balls, spacing them 1 inch apart on the paper. Bake one sheet at a time in the middle of the oven about 11 minutes. Let the cookies sit on their sheet five minutes before removing to a cooling rack.

Store in a covered container in a cool place.

This recipe makes about 90 cookies.

Tip: The large end of a melon scoop is perfect for shaping your cookies. 


Our beloved Teddy 2010 – 2017