Chocolate Chip Mint Cookies
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 259, total fat 12 G., saturated fats 7 G., proteins 3 G., carbohydrates 36 G., fiber 2 G., cholesterol 42 mg, sodium 111 mg, sugar 23 G.
Calories 259, total fat 12 G., saturated fats 7 G., proteins 3 G., carbohydrates 36 G., fiber 2 G., cholesterol 42 mg, sodium 111 mg, sugar 23 G.
"These cookies actually taste like Andes Mints, not just mint chocolate chip cookies," promises Duff Goldman. This is thanks to the addition of peppermint extract to the dough, as well as mint chocolate chips (or chopped chocolate). Andes Mints).
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2.5 cups premium flour
- 3/4 cup natural cocoa powder
- 1 teaspoon of baking soda
- 0.5 tsp coarse salt
- 220 g (1 cup) + 2 tbsp softened butter
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 eggs category CO
- 1 tsp vanilla extract
- 1 teaspoon peppermint extract
- 1 cup baking chocolate chips
- 1 cup mint chocolate baking chips
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Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C) and lightly spray a baking sheet with cooking spray. Sift flour, cocoa powder, baking soda, and salt into a medium bowl and set aside.
- Using a hand mixer or a stand mixer, beat the butter and both sugars until fluffy. Add the eggs, vanilla, and mint extracts and mix well. Add the dry mixture to the butter mixture and mix well. Fold in the mint and chocolate chips.
- Form the dough into 4-cm balls and place them on the prepared baking sheet, 5 cm apart. Using two fingers, press the cookies into a thickness of about 2 cm. Bake for 15–18 minutes, or until the cookies are opaque. Cool on a wire rack.
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