the baker upstairs: double chocolate mint chip cookies

5.03.2012

double chocolate mint chip cookies

Yum


I posted the following on Facebook several weeks ago:
I can't believe that I made cookies tonight, ate 2, and then didn't want any more. Ever again. What is the world coming to? I don't know how to define myself without cookies. 
At the time, I thought it was temporary. Well, my friends, my indifference toward cookies seems to still be going strong. It's not really that I hate them, I just get no joy from them, however perfect and tasty they are. If you knew me when I was in nursing school, then you would know that this is actually a genuine tragedy for me. I used to bake cookies 3-4 times a week when I was in school. On a particularly difficult day, I might drive home from school and make cookies on my lunch hour. Each step of the process (making, sharing, eating) made me happy. And now, it all feels hollow. How sad for me.

In any case, don't let that stop you from enjoying these lovely cookies! The texture was perfect, a little crisp on the outside and soft and moist on the inside. I love that the recipe is so good that I can make substitutions and still have the cookies come out perfectly. If only I could enjoy them the way I used to! Sigh.

Double Chocolate Mint Chip Cookies
adapted from How Sweet Eats

2 cups all-purpose flour
1/4 cup cocoa powder
1/2 teaspoons baking soda
1 1/2 sticks (12 tablespoons) of salted butter, melted and cooled
1 cup brown sugar
1/2 cup sugar
1 egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1 cup chocolate chips
1/2 cup mint chips

Preheat oven to 325 degrees F.

Mix the flour and baking soda in a bowl and set aside. In another bowl, mix the butter and sugars until they are combined (and look like the first picture above). Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add flour and mix until a dough forms – it will look crumbly at first, but it will come together. Fold in the chocolate chips.

Divide the dough how you choose (1/4 cup portions for 18 large cookies or 2 tablespoon portions for 36 smaller cookies). Shape each portion into a ball with your hands then pull each ball into two equal pieces. Turn each half so that the rough side of the half (what used to be the inside of the ball) faces upwards and then squish both halves together. Place the dough rough-side up on a baking sheets. If you’re doing large cookies, I’d leave about 2 inches in between each.

Bake for 12-15 minutes (large cookies) or 8-12 minutes (small cookies) or until the edges are slightly brown. The centers should be soft and puffy. Do not over bake.
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