From Denny: Looking for a chocolate cookie with a deep, rich flavor? This recipe combines cocoa powder and semi-sweet chocolate.
Chunks of tasty walnuts are perfect with intense chocolate. And remember that peppermint extract you bought for the Christmas holidays and haven't managed to use up yet? This is a winner of a recipe to make good use of it. Yeah, had some peppermint extract languishing in the back of my pantry too. I'm just saying... :)
This recipe reminded me of those delicious Hershey's mint miniatures that are almost completely disappeared from the holiday season. And I was craving a chocolate-mint combination and then I happened upon this little gem of a recipe. Enjoy!
Double Chocolate Chunk Mint Cookies
From: McCormick
Makes: 4 dozen or 24 (2 cookie) servings.
Prep Time: 20 minutes
Cook Time: 8 to 10 minutes per batch
Ingredients:
2 cups flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup granulated sugar
2/3 cup firmly packed light brown sugar
2 eggs
1 teaspoon McCormick® Pure Peppermint Extract
6 ounces semi-sweet baking chocolate, coarsely chopped
1 cup chopped walnuts (optional)
Directions:
1. Preheat oven to 350°F. Mix flour, cocoa powder, baking soda and salt in medium bowl.
Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy.
Add eggs and extract; mix well.
Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate and walnuts.
2. Drop by rounded tablespoons about 2 inches apart onto baking sheets sprayed with no stick cooking spray.
3. Bake 8 to 10 minutes or just until cookies are set. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.
Test Kitchen Tip: Prepare as directed, using 1 cup semi-sweet chocolate chunks or
chocolate chips in place of the baking chocolate.
per serving
Calories: 210
Fat: 10 g
Carbohydrates: 28 g
Cholesterol: 38 mg
Sodium: 141 mg
Fiber: 1 g
Protein: 2 g
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