Happy St. Patty's Day! Here are some cookies for you:
Aww, don't they look delicious? They are. Very delicious. So fudgy and chocolaty, with just a hint of mint. All for me and none for you.
Double Chocolate Mint Cookies
adapted from Annie's Eats here and Une Gamine dans la Cuisine here
Ingredients
1/2 cup of dark cocoa powder
2 1/4 cups all-purpose flour
1/4 teaspoon of salt
1 teaspoon of baking powder
1 cup butter, cut into chunks
1 1/4 cups of sugar
2 eggs, at room temperature
1/4 teaspoon of pure peppermint extract
2 1/2 cups of bittersweet chocolate chips (I threw in some mint chocolate chips too)
1/4 cup sugar (optional)
Directions
1. In a medium bowl, whisk together the cocoa powder, flour, salt, and baking powder. Set aside.
2. In another bowl, combine the butter and sugar. Beat together until well combined, light, and fluffy (about 3-4 minutes). Add the eggs one at a time, beating well after each addition. Add the peppermint extract and mix until well combined.
3. Add the dry ingredients to the wet and mix until just combined. The dough is very thick, so you might need to use your hands to work in the last streaks of flour.
4. Using a large spatula (or your hands), fold in the chocolate chips.
5. Cover the bowl and refrigerate for at least 8 hours or overnight.
6. Preheat the oven to 350F. Line cookie sheets with parchment paper.
7. Remove the dough from the refrigerator. Roll into 1 inch balls and flatten and shape (they don't spread very much). Press into granulated sugar until evenly coated.
8. Place onto the prepared cookie sheets. Bake for 12-14 minutes. (Note: There really is no visual clue as to when these cookies are done, just don't over bake them.)
9. Allow them to rest on the cookies sheets for a few minutes before transferring to a cooling rack.
Makes about 40 cookies.
Aww, don't they look delicious? They are. Very delicious. So fudgy and chocolaty, with just a hint of mint. All for me and none for you.
Double Chocolate Mint Cookies
adapted from Annie's Eats here and Une Gamine dans la Cuisine here
Ingredients
1/2 cup of dark cocoa powder
2 1/4 cups all-purpose flour
1/4 teaspoon of salt
1 teaspoon of baking powder
1 cup butter, cut into chunks
1 1/4 cups of sugar
2 eggs, at room temperature
1/4 teaspoon of pure peppermint extract
2 1/2 cups of bittersweet chocolate chips (I threw in some mint chocolate chips too)
1/4 cup sugar (optional)
Directions
1. In a medium bowl, whisk together the cocoa powder, flour, salt, and baking powder. Set aside.
2. In another bowl, combine the butter and sugar. Beat together until well combined, light, and fluffy (about 3-4 minutes). Add the eggs one at a time, beating well after each addition. Add the peppermint extract and mix until well combined.
3. Add the dry ingredients to the wet and mix until just combined. The dough is very thick, so you might need to use your hands to work in the last streaks of flour.
4. Using a large spatula (or your hands), fold in the chocolate chips.
5. Cover the bowl and refrigerate for at least 8 hours or overnight.
6. Preheat the oven to 350F. Line cookie sheets with parchment paper.
7. Remove the dough from the refrigerator. Roll into 1 inch balls and flatten and shape (they don't spread very much). Press into granulated sugar until evenly coated.
8. Place onto the prepared cookie sheets. Bake for 12-14 minutes. (Note: There really is no visual clue as to when these cookies are done, just don't over bake them.)
9. Allow them to rest on the cookies sheets for a few minutes before transferring to a cooling rack.
Makes about 40 cookies.
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