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!