Today I must share with you a simple cookie recipe that I just found yesterday at another food blog and loved. You see, I had bought a bag of Guittard green mint chips at World Market in Pensacola last week and brought them home with me. I searched some favorite food blogs to see if anyone had a recipe specifically using that brand of mint chips, and I found it at Two Peas and Their Pod. I’ve used some of Maria’s recipes in my own kitchen before, so I confidently tried her recipe. I wondered initially if she’d made a mistake by leaving egg out of this recipe, but she didn’t! They don’t have eggs, and are just fine without them.
I made the cookies with my small cookie scoop, and they ended up being about the size of a vanilla wafer. They are a bit crisp around the edges, and chewy in the middle. I love the taste of chocolate and mint combined, and this cookie does that well, wrapping the creamy mint chips in a dark chocolate hug. Give them a try if you like this combination, too, or give them as a gift in a pretty bag or container to someone who does!
Chocolate Mint Chip Cookies
1-1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup dutch-process cocoa-make sure to use dutch process for a rich/dark flavor
1/2 cup (1 stick) unsalted butter, cubed and room temp
1/2 cup white sugar
1/2 cup dark brown sugar
1-1/2 teaspoons vanilla
1/3 cup milk
1 bag of mint chips-I used Guittard
Preheat oven to 325 degrees F and line baking sheets with silicone baking mat or parchment paper.
Whisk together flour, salt, baking powder and cocoa, and set aside. Beat the butter on medium-high until light and add sugars, creaming well. Add the vanilla and beat until smooth. Add the flour mixture in 2 batches, alternately with the milk in one batch, mixing well. Stir in the mint chips. Chill dough for at least 15 minutes. You can make the dough a few hours or 2 days before baking and it will be fine. Just wrap it up and keep in the fridge.
Scoop the dough onto a parchment- or silpat-lined cookie sheet, press down on them slightly, and bake for 14-15 minutes…for a normal size cookie. Let the cookies cool completely on the cookie sheet, they will set up as they cool. Store in an air-tight container, they will stay fresh for a couple of days.
My notes: I didn’t use parchment paper or a silpat, as I have really good nonstick cookie sheets. If yours are questionable, you might want to line yours, as Maria suggests. I chilled the dough overnight, and had to let it soften up just a bit before I could scoop the dough. Since I used my small scoop, I only baked the cookies for about 10 minutes. Also, didn’t have Dutch process cocoa; used my regular Nestle cocoa, and they were fabulous that way, too.
Now, speaking of chocolate, look at this pretty antique chocolate pot that was found in one of the historic homes I toured in Pensacola last week:
Apparently, women used to melt chocolate and serve it to their guests in small cups. I love that thought! 1800s sugar rush! :)
The chocolate pot was found in the 1871 Dorr House in Pensacola. Here are a few more pictures from the house. It was just gorgeous.
I hope you enjoyed this mini-tour of the gorgeous Dorr House! If you are ever in Pensacola, I highly recommend that you take the historic homes tour. Now, go sit at your own table with a cup of tea and a cookie, and relax. You deserve it. Enjoy!