CHEWY MINT CHOCOLATE CHIP COOKIES
I love Andes mints and when I found a bag of their mint chips I knew I had to make something out of them! This is an original recipe using those chips for a soft and chewy cookie. Their mint-chocolate goodness would do well served with an after dinner coffee.
Provided by Tinkerbell
Categories Drop Cookies
Time 36m
Yield 41 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375°.
- Line 3 cookie sheets with parchment paper for no clean-up (or use plain ungreased cookie sheets) and set aside.
- In large bowl or mixer, cream together shortening and both sugars.
- Add eggs, one at a time, mixing after each.
- Add vanilla and mix well.
- In separate bowl sift together all the flour, salt and baking soda. Add to creamed mixture and mix until combined.
- Stir in baking chips.
- Using a 1-1/2 inch cookie scoop or a Tablespoon to drop cookies onto parchment paper lined sheets.
- Bake at 375° for 11 minutes.
- Cool on sheets for about 2 minutes then remove to wire racks to cool.
- Store in airtight container.
CHEWY DOUBLE CHOCOLATE CHIP COOKIES
I got this recipe from my best friend, and we sat down and ate quite a few. You can not stop at one, they are very chocolaty and additive. YUMMY!
Provided by Tweety Grams
Categories Drop Cookies
Time 34m
Yield 24-48 cookies
Number Of Ingredients 9
Steps:
- Cream together the butter, sugar, then add the eggs and vanilla.
- Blend in the cocoa and add baking soda, salt and blend well.
- Add the flour into the creamed mixture and fold in the chocolate chips.
- Bake at 350° for 8-9 minutes.
MINT CHOCOLATE CHIP COOKIES
Chewy Mint Chocolate Chip Cookies from scratch! BEST RECIPE. Even better than Nestle Toll House! Easy and you can use Andes pieces or regular mint chips.
Provided by Erin Clarke / Well Plated
Categories Dessert
Time 27m
Number Of Ingredients 10
Steps:
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the butter, Greek yogurt, coconut sugar, and granulated sugar with an electric mixer on medium speed until very light and fluffy, about 4 full minutes, stopping to scrape the bowl as needed.
- Add egg and vanilla. Beat until incorporated, scraping down the bowl as needed. The mixture will look curdled, which is just fine.
- Beat in the baking soda and salt until combined. Reduce the mixer speed to low and gradually add the white whole wheat flour, beating just until it disappears. The dough will look crumbly.
- By hand with a rubber spatula or wooden spoon, stir in the chocolate and mint chips. For the best flavor and to make sure the cookies are not too dry, refrigerate for at least 1 hour or overnight.*
- When ready to bake, place a rack in the center of your oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. With a cookie scoop or spoon, portion the cookies by heaping tablespoons, spacing them 1 inch apart on the prepared baking sheet. Bake for 7 minutes, until barely dry on the top and edges but still gooey and soft inside. Let cool on the baking sheet for 5 minutes, then gently transfer to a cooling rack. (I like to slide my piece of parchment or silicone baking mat right off the baking sheet and onto the cooling rack.)
Nutrition Facts : ServingSize 1 cookie, Calories 129 kcal, Carbohydrate 18 g, Protein 2 g, Fat 5 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 11 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 2 g
BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE
These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!
Provided by ELIZABETHBH
Categories Desserts Cookies Drop Cookie Recipes
Time 40m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
- Sift together the flour, baking soda and salt; set aside.
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
- Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Nutrition Facts : Calories 284.7 calories, Carbohydrate 40.1 g, Cholesterol 42 mg, Fat 13.9 g, Fiber 1.5 g, Protein 2.8 g, SaturatedFat 8.4 g, Sodium 110.7 mg, Sugar 27.7 g
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4.8/5 (16)Uploaded 2020-10-02Category DessertPublished 2022-03-02
- Preheat the oven to 350 degrees F. Line one or more baking sheets with parchment paper or a silpat.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.Add the eggs + yolk, peppermint extract, and food coloring.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.Add half of the chocolate chips to the dough.* Chop the other half coarsely, with a knife or in a food processor.Add the chopped chocolate to the dough, and mix until just combined.Cover the dough and refrigerate for about an hour.**Use a 1/4 cup measuring cup to form balls of dough and shape them into a long oval shape (not a ball shape, think more egg shape).
CHEWY ANDES MINT CHOCOLATE COOKIES - FOOD TASTES BETTER ...
From neighborfoodblog.com
- Preheat the oven to 350 degrees. In the bowl of an electric mixer, cream together butter and sugars until smooth. Add egg, beating for about 1 minute or until well combined. Add egg yolk and beat for an additional minute, scraping down the sides as needed. Beat in vanilla extract until everything is smooth and well combined.
- In a separate bowl whisk together soda, powder, salt, flour, and cocoa powder. With the mixer on low speed, add flour mixture to egg mixture, a little at a time, stirring until dough forms and no white remains. With the mixer on "stir," add Andes mints and stir until distributed evenly. Dough will be VERY thick. Add 1-2 Tablespoons milk (or up to 1/4 cup), until dough becomes pliable. The dough should remain thick, but should stay together and be easy to scoop.
- Place heaping Tablespoonfuls of dough onto ungreased baking sheets and bake for 10-12 minutes. Take out while centers are still puffy and don't look done. I over did mine a little bit so they weren't quite as ooey gooey in the center as I like, but they still stayed surprising soft. Allow to cool for about 3 minutes on the tray before using a spatula to remove from the pan and cool completely. Store in an airtight container for up to 5 days.
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- Preheat the oven to 350 degrees F. Line a couple baking sheets with parchment paper or silicone baking mats.In a large bowl or stand mixer, beat 1 cup butter until is is smooth and creamy, making sure to scrape down the sides and bottom of the bowl.Add 1 cup sugar and 1/2 cup brown sugar.
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- Preheat oven to 350° degrees F. Line 2 baking sheets with parchment paper or silicone liners; set aside.
- In the bowl of a stand mixer, cream together the butter, brown sugar and granulated sugar with the paddle attachment until creamy and smooth, about 30 seconds. Add in the eggs, one at a time, mixing well after each addition, followed by the vanilla and mint extracts and green food coloring, scraping the bottom of the bowl as needed. Lastly, add in the baking soda, salt, flour, and dry pudding mix powder and mix on low speed until just combined. Add in the chocolate chips and Andes mint pieces until incorporated.
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