Friday, December 30, 2011

Double Chocolate Chip Mint Cookies

This is my entry for the Zanussi Cookers make every meal a masterpiece competition.

3 1/4 cups of all-purpose flour
1/2 cup of cocoa powder
4 oz. peppermint candy cane, ground into a powder
4 oz. peppermint candy cane, crushed (Save 2 oz. to sprinkle on cookies)
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
1 tsp. vanilla extract
2 large eggs
2 cups (12-oz. pkg) Semi-Sweet Chocolate Chips
Preheat oven to 375 degrees.
Start off by grinding the first 4 oz. of peppermint candy cane into a fine powder using a coffee grinder. Then take the other 4 oz. of peppermint candy cane and crush into little pieces using a food chopper/processor. Set aside.  
In a medium bowl, combine the flour, cocoa powder, candy cane powder, 2 oz. of the crushed candy cane, baking soda, and salt. Set aside. 
In a large mixing bowl, beat the butter, granulated sugar, brown sugar and vanilla extract until creamy. Add the eggs, one at a time, making sure to beat well after each egg. Then gradually add in the dry ingredient mixture. Stir in the chocolate chips. 
Place 1 tablespoon of mixture into rows onto an ungreased cookie sheet. Bake for 4 minutes then sprinkle a bit of the extra crushed candy cane on top of each cookie and bake for another 5 to 7 minutes or until done. Remove cookie sheet from oven and let cookies cool for at least 2 minutes then place them onto a cooling rack and let cool.

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