Mint Chocolate Chip Cookies

It’s like eating Mint Chocolate Chip Ice Cream in the form of a warm, buttery, gooey cookie. For those days when curling up by the fire with a cookie sounds better than being outside in the freezing cold with an ice cream cone. Perfectly green for St. Patrick’s Day!

  • 1 cup butter, softened
  •  1 and 1/2 cups sugar
  •  2 large eggs plus 1 egg yolk
  •  1 teaspoon peppermint extract (or more to taste)
  •  about 10 drops of green food coloring
  •  3 and 1/4 cups all-purpose flour, spooned and leveled
  •  2 teaspoons baking powder
  •  1 teaspoon baking soda
  •  1 teaspoon cream of tartar
  •  1/2 teaspoon kosher salt
  •  12 ounces dark chocolate chips, divided
  1. Preheat the oven to 350 degrees F. Line one or more baking sheets with parchment paper or a silpat.
  2. In a large bowl or stand mixer, beat the butter and sugar together. Scrape the sides and bottom of the bowl, then beat on medium for about 2 minutes, or until light and fluffy.
  3. Add the eggs + yolk, peppermint extract, and food coloring.
  4. In a separate bowl, combine flour, baking powder, baking soda, cream of tartar, and salt. Add to the wet ingredients and combine until the flour is not quite incorporated.
  5. Add half of the chocolate chips to the dough.* Chop the other half coarsely, with a knife or in a food processor.
  6. Please visit Mint Chocolate Chip Cookies  for full instructions.

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