Friday, April 2, 2010

Minty Chocolate Chip Cookies and Other Corny Stuff

Hubby is such a chocomint addict and I have been meaning to bake some chocomint cookies for him. I finally fond the time to bake a small batch yesterday afternoon. When I told hubby that I'll be baking some minty chocolate chip cookies, he was excited we exchanged this dialogue worthy of a cheesy movie:

Me: "I'm baking Minty Chocolate Chip Cookies"
Hubby: "Awww, you're after my heart"
Me: "I already have your heart"

He he he :-)

Anyway, here's the recipe from Sugar Cooking

Recipe: Adapted from Lovin' From the Oven
1 1/2 cups of all purpose flour
1/2 tsp. of salt
1/4 tsp. of baking soda
1/2 cup of butter at room temperature
1/2 cup of tightly packed light brown sugar
1/3 cup of granulated sugar
1 egg (beaten)
1/4 tsp. of peppermint extract (I used food grade peppermint oil)
1 cup of chopped dark chocolate (I used Special Dark Chocolate Chips by Hershey's)

In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
In a larger bowl, beat the butter and sugars together on medium speed until light and fluffy (about 2-3 minutes). On low speed, slowly add the beaten egg and peppermint extract. Beat to combine, scrape down the sides of the bowl.
Add the flour mixture and beat just until there are no more streaks of flour. Stir in the chopped dark chocolate by hand. Cover and refrigerate for an hour.
Preheat the oven to 350F. Line baking sheets with parchment paper. Scoop out well rounded tablespoonfuls of the dough and roll them into balls. Leave about 2 inches between each ball. Bake for 10-12 minutes. If you prefer crispier cookies increase the baking time by 1-2 minutes. Allow the cookies to cool on the baking sheet for a few minutes before removing.

Hubby's verdict?

"This is the best cookie so far". He's biased.

He ate four even before I finished baking!

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