Anastasia's Bon Appetit Chocolate Mint Cookies
CHOCOLATE MINT COOKIES
Made mostly with chocolate and just a bit of flour, these cookies have an intense chocolate flavor and a chewy texture.
2 1/2 cups semisweet chocolate chips
6 Tablespoons all-purpose flour
1/2 teaspoon baking powder
3/4 cup sugar
2 large eggs
2 Tablespoons dark corn syrup
1/2 teaspoon peppermint extract (~A's note: I used "mint" extract which has spearmint in it, too - it was delish!)
Preheat oven to 350 degrees. Line 3 large baking sheets with foil; butter foil (~A's note: Lining with foil is important! The
cookies would be very hard to get off the stiff pan, but you can peel the foil right off the bottom of the cookie. I used Pam spray
instead of butter to grease the foil).
Place 1 1/2 cups chocolate chips in medium glass bowl. Microwave on medium-high until melted, stirring every 30 seconds,
about 2 minutes. Cool 15 minutes.
Mix flour and baking powder in small bowl.
Using electric mixer, beat sugar, eggs, corn syrup and extract in medium bowl until thick, about 3 minutes. Gradually beat in
melted chocolate, then dry ingredients. Mix in remaining chocolate chips; freeze 10 minutes. (~A's note: I used a metal bowl
and just stuck the whole thing into the freezer for 10 minutes, stirring once about half-way through so the edges wouldn't
freeze up. The dough came out "just right" for spooning onto the cookie sheets.)
Drop 7 heaping tablespoons batter on each prepared baking sheet, spacing 3 inches apart (cookies will spread). Bake until
cookies are cracked on top and softly set, about 15 minutes. (~A's note: It only took 12 1/2 minutes in my oven, but it may run
just a teency bit hot.)
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