Double Chocolate Mint Chip Cookies Recipe
My family wanted cookies, and when they want cookies I inevitably end up making cookies. The good thing is that I get to play around with my recipes and they have to eat what I make. These cookies should technically be named Triple Chocolate Mint Chip Cookies because of the added chocolate drizzle. Since you can make it with out the drizzle, I decided on Double Chocolate for the name. The recipe makes 50 cookies, so it is great for a bake sale or group function. (Remember to use level table spoons and not rounded. Rounded makes bigger cookies and less cookies.)
I used all of my basic cookie ingredients but added coco powder, Andes mint chips, and a melted chocolate drizzle. These cookies are super decadent and delicious. My brother said that these cookies are what Angels eat on Holidays. He is super picky about cookies, so I know they are good.
Cream together the sugars, butter and vanilla.
Add one egg at a time and mix well.
While waiting for the wet ingredients to cream together, sift together the dry ingredients.
Mix the dry ingredients into the wet a 1/4 to 1/3 at a time.
Mix well after each addition of the dry ingredients.
Add in one cup each of mint and chocolate chips.
Mix the chips in carefully. (on slow or slow medium, or by hand) You do not want the chips to melt in the mixer.
Using a measuring spoon, drop 1 level tablespoon of batter on to parchment paper.
Bake 375*F for 8-10 minutes. oven temperature and time may vary. If the batter is too warm you can put it in the refrigerator for 30 minutes or more to firm up. A Cooling rack is great for cooling the cookies quickly.
To make the chocolate drizzle:
Melt 1/4 to 1/2 a cup of chocolate chips with 1 tablespoon of vegetable or coconut oil. The oil helps to smooth out the chocolate and give it a nice consistency. If the chocolate seams to thick add a little more oil. (Beyond the first table spoon add 1/4 teaspoon at a time to reach the consistency you want. The more oil you use the more oil flavor will cut through the chocolate.) Put the melted chocolate in a squeeze bottle or a baggie with the corner snipped and drizzle.
You can also dip one side into the chocolate. I recommend making a larger batch of melted chocolate for dipping.
Store in an air tight container.
To keep your cookies from becoming hard add a slice of bread to the air tight container or baggie. The bread will become hard and not the cookies. You may have to change out the bread if the cookies last longer than a few days.
What is your favorite cookie?
Wishing you Luck and Love,