Christmas, for those of you as fortunate as I am, isn't only about baking, shopping, presents, and decorations. It's about faith, family, and friends. Yesterday I got a chance to combine some of these things when I made cookies with Courtney, one of my dance students, who also happens to be like a little sister to me, and her mom Pam, who also happens to be like another mom to me.
Courtney made the choice about what kind of cookies to make, and what a fabulous choice she made! These cookies were rich and chewy with just the perfect bit of lightness from the mint chips. Even better, I got to spend time with Courtney and Pam right before Christmas. And after all, isn't that one of the best things about Christmas?
Chocolate Mint Chip Cookies
adapted from Martha Stewart Holiday Cookies, December 2005
printer-friendly recipe
Ingredients:
4 oz. coarsely chopped semisweet or dark chocolate
1/2 c. (1 stick) butter
1 c. all-purpose flour
1/2 c. unsweetened Dutch-process cocoa
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c. sugar
2 large eggs
1 tsp. vanilla extract
3/4 c. mint chips (chopped Andes mints would work if you can't find mint chips)
Directions:
1. Preheat oven to 325 degrees F.
2. In a double boiler over medium-high heat, melt chopped chocolate and butter until smooth. Set aside to cool one minute.
3. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
4. At medium speed, combine sugar, eggs, and vanilla in the bowl of a stand mixer fitted with a paddle attachment. Once mixed thoroughly, slowly add chocolate and butter mixture, being sure chocolate mixture has cooled enough.
5. Reduce speed to low and gradually add flour mixture in three batches. Fold in mint chips by hand. Chill dough in the refrigerator at least 20 minutes before baking.
6. Using a 1 in. cookie scoop, place dough balls on a baking sheet lined with parchment or a silicone baking mat. Bake until cookies have sre still a little fluffy and cracked on top, about 15 minutes. Let cool on baking sheets on wire racks. Store at room temperature in an airtight container up to five days.
One year ago: vanilla-bourbon cranberry sauce
Courtney made the choice about what kind of cookies to make, and what a fabulous choice she made! These cookies were rich and chewy with just the perfect bit of lightness from the mint chips. Even better, I got to spend time with Courtney and Pam right before Christmas. And after all, isn't that one of the best things about Christmas?
Chocolate Mint Chip Cookies
adapted from Martha Stewart Holiday Cookies, December 2005
printer-friendly recipe
Ingredients:
4 oz. coarsely chopped semisweet or dark chocolate
1/2 c. (1 stick) butter
1 c. all-purpose flour
1/2 c. unsweetened Dutch-process cocoa
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c. sugar
2 large eggs
1 tsp. vanilla extract
3/4 c. mint chips (chopped Andes mints would work if you can't find mint chips)
Directions:
1. Preheat oven to 325 degrees F.
2. In a double boiler over medium-high heat, melt chopped chocolate and butter until smooth. Set aside to cool one minute.
3. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
4. At medium speed, combine sugar, eggs, and vanilla in the bowl of a stand mixer fitted with a paddle attachment. Once mixed thoroughly, slowly add chocolate and butter mixture, being sure chocolate mixture has cooled enough.
5. Reduce speed to low and gradually add flour mixture in three batches. Fold in mint chips by hand. Chill dough in the refrigerator at least 20 minutes before baking.
6. Using a 1 in. cookie scoop, place dough balls on a baking sheet lined with parchment or a silicone baking mat. Bake until cookies have sre still a little fluffy and cracked on top, about 15 minutes. Let cool on baking sheets on wire racks. Store at room temperature in an airtight container up to five days.
One year ago: vanilla-bourbon cranberry sauce