Mint chocolate chip cookies?
Here's my favorite chocolate cookie recipe - I've made them with mint chips before, and they are delicious! They are VERY chocolaty and soft, with an almost melt-in-your-mouth quality, not unlike a real truffle.
Chocolate Truffle Cookies:
4 oz. unsweetened chocolate
12 oz. semi-sweet chocolate chips, divided (replace half of these with your mint chips)
1/3 c. butter
1/2 c. flour
1/4 t. baking powder
2 T. cocoa
1/4 t. salt
1 c. sugar
1 1/2 t. vanilla
Melt unsweetened chocolate, butter and 1 c. of chocolate chips in a microwave or double boiler and allow to cool for 10 minutes. Beat sugar and eggs with a whisk or electric mixer; add vanilla and chocolate mixture. Beat in the dry ingredients, then add the remaining chocolate chips (or your mint chips) and mix until evenly distributed (dough will be very stiff). Chill dough for at least 3 hours. Roll cold dough into 1 inch balls. Bake on ungreased baking sheet at 350 for 10-12 minutes or until puffed and lightly set. Allow to cool on pan 3-4 minutes before removing to a rack to cool completely. Makes about 36 small cookies.
I haven't made the KA Flour recipe but I have a feeling they're going to be a lot chewier than my recipe, given the amount of flour and brown sugar. The recipe I posted is almost more like a flourless chocolate cake than a cookie. That KA recipe does sound good, though, especially with the nuts and raisins variation.
Alas..I realised I had no eggs left (what kind of a baker am I?), so I had to go with a recipe I found on the internet..
They are good.. but I wish that I had waited and tried your recipe! It looks great.Maybe I'll try it with regular chocolate chips..
here's my ten cents...
160 g bread flour
110 g all-purpose flour
(optional non-fat dry milk powder - 10-15 g if you like em chewier)
1 tsp baking soda
1 tsp salt
225 g unsalted butter, softened
150-165 g granulated sugar (depending upon desired sweetness)
200-215 g packed brown sugar (ditto sugar above)
45 g unsweetened cocoa
35-40 g semi-sweet or bittersweet chocolate, melted
1 1/2 tablespoon vanilla
1-2 tbsp cream, half and half, or milk
2 cups chopped Andes (frozen and tossed in cocoa powder)
whisk together flours, baking soda, salt, and milk powder, if using.
combine butter and sugars, don't overbeat. add in eggs, cocoa, melted chocolate and vanilla.
stir in flour mixture. if dough seems crumbly and super stiff, add the cream/1/2 n 1/2/milk, then chips.
chill dough for an hour or two. (it'll last and get better over a few days in the fridge well-sealed. or freeze it.)
bake at 350. I like to slightly underbake so they stay soft, but do as you like, and time depends upon size of dough balls :)
Are you dead set on chocolate chip cookies? Sounds like you're not in the US anymore, and it's Girl Scout Cookie season right now. I highly recommend this Thin Mint imitation that uses Andes as the chocolate coating. I'm sure it would work with the chips. http://allrecipes.com/recipe/chocolat...
Thanks to you both! I did want to make a chocolate chip style cookie (although the thin mint imitation looks very tempting). Eatmyfood; your recipe looks great, but I don't have pudding mix at home.. I found one on-line that looked similar without the mix. If it's a hit, I'll post it..
Here is a recipe to try --
Fudgy Mint Chocolate Chip Cookies
makes about 40 cookies
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup butter (1 1/2 sticks), softened
3/4 cup brown sugar, packed
1/4 cup sugar
1 (3.4 ounces) package instant chocolate fudge pudding
2 extra large eggs
1 teaspoon vanilla extract
2 cups mint chocolate chips
Preheat oven to 350 degrees. Using a standing mixer or a large bowl with a hand mixer, cream butter and sugars. Beat in pudding mix until well blended. Beat in the eggs and vanilla. Slowly add the flour, baking soda and salt. Stir in white chocolate chips.
Line 2 baking sheets with parchment paper. Drop cookie dough by rounded tablespoons about 2 inches apart onto baking sheets. Bake for about 9 - 11 minutes. Remove from sheets and cool.