DOUBLE CHOCOLATE AND MINT COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 55m
Yield 12 cookies
Number Of Ingredients 10
Steps:
- Position one rack in the center of the oven and one rack in the bottom third of the oven and preheat to 300 degrees F. Line 2 large rimmed baking sheets with parchment paper.
- Combine the chocolate and butter in a small bowl and place over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Cool for 10 minutes.
- Whisk together the flour, cocoa, baking powder and salt in a medium bowl. Whisk the sugar, eggs, 2 tablespoons water and vanilla to blend in a separate large bowl. Stir in the dry ingredients and fold in the cooled chocolate using a rubber spatula. Fold in chocolate mint pieces. Chill dough to firm slightly, 10 minutes.
- Using a 1/4 cup to measure, drop 6 mounds of batter onto each baking sheet, spacing apart. Put one sheet on the center rack in the oven, and one on the bottom rack.
- Bake cookies 9 minutes. Switch the baking sheets (top to bottom) and bake the cookies until slightly puffed and dry looking with some small cracks on top, 9 to 10 minutes longer. Cool completely on the baking sheets (cookies may deflate slightly as they cool).
DOUBLE CHOCOLATE MINT COOKIES
This is a simple cookie that my family loves.
Provided by Paula Jo
Categories Desserts Cookies Drop Cookie Recipes
Time 33m
Yield 96
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together, butter, sugar and eggs. Mix in remaining ingredients. Blend well.
- Drop by teaspoonful onto a cookie sheet. Bake at 350 degrees F (175 degrees C) for 8-9 minutes. Cookies will be soft. Cool about 1 minute on cookie sheet then remove to a wire rack to cool completely.
- Recipe Variation: For a different flavor, omit peppermint extract and use a total of 2 teaspoons of vanilla. Also substitute peanut butter flavored chips for the chocolate chips.
Nutrition Facts : Calories 116.6 calories, Carbohydrate 15.3 g, Cholesterol 20.5 mg, Fat 6.3 g, Fiber 0.8 g, Protein 1.3 g, SaturatedFat 3.8 g, Sodium 88.2 mg, Sugar 10.3 g
ADDICTIVE DOUBLE CHOCOLATE MINT COOKIES
The most addicting cookies I know of. You really can't just have one!
Provided by youngcow
Categories Desserts Cookies Drop Cookie Recipes
Time 40m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter, white sugar, and brown sugar in a large bowl until fluffy. Stir egg, vanilla extract, and mint into the mixture until thoroughly combined. Mix flour, cocoa powder, baking soda, and salt into wet ingredients to make a smooth dough. Gently fold chocolate chips into the dough. Drop by spoonfuls onto baking sheets.
- Bake in the preheated oven until cookies are set, 10 to 12 minutes.
Nutrition Facts : Calories 97.6 calories, Carbohydrate 12 g, Cholesterol 15.3 mg, Fat 5.5 g, Fiber 0.6 g, Protein 1.1 g, SaturatedFat 3.4 g, Sodium 81.6 mg, Sugar 7.3 g
LOW SUGAR DOUBLE CHOCOLATE MINT COOKIES
Provided by Jessica Beacom
Number Of Ingredients 9
Steps:
- Preheat the oven to 350℉. Line two baking sheets with parchment paper or silicone baking liners.
- In a small saucepan over medium-low heat, combine ⅔ cup chocolate chips and coconut oil. Stir continuously until just melted and smooth (you don't want the chocolate to be too hot). Remove from heat and stir in peppermint extract. Set aside.
- In a medium bowl, mix together the almond flour, Allulose granulated sweetener, cocoa powder, baking powder, and salt.
- To the bowl, add the melted chocolate and eggs. Mix to combine well. Fold in the additional ⅓ cup of chocolate chips (make sure the dough isn't too warm otherwise the chips will melt).
- With a spatula, scoop the dough (about 2 Tbsp.) into balls and drop them onto the prepared baking sheets. The dough will be slightly sticky and you should end up with about 22 balls.
- With slightly wet hands, press the dough to form into cookies about ¼-inch thick (dough will not spread out much with baking). Top each cookie with a couple of additional chocolate chips if desired, slightly press them into the dough.
- Bake the cookies in a preheated oven for 11-13 minutes, rotating the pans from front to back and top to bottom halfway through baking time. Remove cookies from the oven and allow them to cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 Cookie, Calories 139 calories, Sugar 1g, Sodium 70mg, Fat 13g, Carbohydrate 11g, Fiber 7g, Protein 4g
CHEWY DOUBLE CHOCOLATE PEPPERMINT COOKIES
A chewy, double chocolate cookie with mint in the batter and on top with a sprinkling of crushed candy cane. Perfect for cookie exchanges, holiday gatherings, or alongside a cup of hot cocoa on a cold winter's night.
Provided by Minimalist Baker
Categories Dessert
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (176 C).
- In a large bowl, cream the butter and sugar together for about 1-2 minutes. Add egg, peppermint extract and beat until light and fluffy, scraping down the sides as you go to ensure even mixing.
- Add flour, salt, cocoa powder, baking soda and powder to a sifter and sift gradually over the wet ingredients mixing as you go. Mix until well combined.
- Add chocolate chips and stir in with a mixing spoon and then chill in the freezer for 10 minutes while the oven finishes heating.
- Form the dough into small balls (heaping 1 Tbsp) and place 1.5 inches apart on an ungreased or parchment-lined baking sheet. Press the tops down and then top with a few more chocolate chips (to indicate what's inside).
- Bake for 10-12 minutes - the edges should start to dry but the tops will still be slightly soft looking. Let set on the cookie sheet for a few minutes more but sprinkle crushed candy cane on immediately.
- Transfer to a cooling rack to rest until completely cooled. Store in an airtight container to keep fresh for up to a few days or freeze for several weeks.
Nutrition Facts : ServingSize 1 cookies, Calories 210 kcal, Carbohydrate 29 g, Protein 2.3 g, Fat 10 g, SaturatedFat 6 g, Fiber 1.4 g, Sugar 17 g
HERSHEY'S DOUBLE CHOCOLATE MINT COOKIES
Make and share this Hershey's Double Chocolate Mint Cookies recipe from Food.com.
Provided by senseicheryl
Categories Drop Cookies
Time 18m
Yield 2 1/2 dozen cookies, 30 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°F
- Beat butter and sugar in large bowl until creamy. Add egg and vanilla; beat well. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, beating well. Stir in mint chocolate chips. Drop by rounded teaspoons onto ungreased cookie sheet.
- Bake 8 to 9 minutes or just until set; do not overbake. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
DOUBLE CHOCOLATE MINT CHIP COOKIES
Make and share this Double Chocolate Mint Chip Cookies recipe from Food.com.
Provided by Dannygirl
Categories Drop Cookies
Time 10m
Yield 48 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- Melt over hot (not boiling) water, 3/4 cup of the mint-chocolate chips; stir until smooth.
- Remove from heat; cool to room temperature.
- In a small bowl, combine flour, baking soda and salt; set aside.
- In a large bowl, combine butter, brown sugar, sugar, and vanilla extract; beat until creamy.
- Add melted chips and egg; beat well.
- Gradually blend in the flour mixture.
- Stir in remaining 3/4 cup of mint-chocolate chips and nuts.
- Drop by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake at 375° for 8-10 minutes.
- Allow to stand 2-3 minutes; remove from cookie sheets.
- Cool completely on wire racks.
Nutrition Facts : Calories 76.8, Fat 4.4, SaturatedFat 2.3, Cholesterol 9, Sodium 73.1, Carbohydrate 9.5, Fiber 0.5, Sugar 6.2, Protein 1
DOUBLE CHOCOLATE AND MINT COOKIES
Provided by Giada De Laurentiis
Time 45m
Yield 12 cookies
Number Of Ingredients 10
Steps:
- Place 1 oven rack in the center of the oven and 1 oven rack in the bottom third and preheat the oven to 300 degrees F. Line 2 large rimmed baking sheets with parchment paper. Set aside.
- In a small bowl, combine the bittersweet chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.
- In a medium bowl, sift the flour, cocoa, baking powder and salt. In a large bowl, whisk together the sugar, eggs, 2 tablespoons water and vanilla extract. Gradually add the dry ingredients. Fold in the cooled chocolate. Stir in the chocolate mint pieces. Chill the dough 10 minutes to firm slightly. Using 1/4 cup measuring cup, drop 6 mounds of batter onto each prepared sheet, spacing evenly apart.
- Bake the cookies 9 minutes. Reverse the baking sheets (top to bottom) and continue baking until the cookies are slightly puffed and dry looking with some small cracks on top, 9 to 10 minutes longer. Cool the cookies completely on sheets (they may deflate slightly as they cool).
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- In the bowl of an electric mixer, beat the butter, brown sugar, granulated sugar and vanilla extract on medium speed until creamy, about 1 minute. Add the eggs and beat for about 2 minutes more, until light and fluffy. Gradually add the flour mixture and mix on low speed until incorporated. Add the chocolate and mint chips and continue mixing until just combined. Chill the dough in the refrigerator for 30 to 60 minutes, or until firm enough to handle.
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Reviews 33Category DessertServings 14Estimated Reading Time 3 mins
- With a mixer, cream butter until light and fluffy, about 1 minute. Add in brown sugar and white sugar and mix until well combined.
- In a separate bowl, sift together flour, cocoa powder, baking soda, cornstarch, salt, and espresso powder. Once combined, slowly incorporate dry ingredients into wet ingredients. Mix until just combined.
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