Ingrédients pour Double Chocolate Cookies Mint Chocolate Variation
- 1 cup (2 sticks) unsalted butter
- 1 ¾ cups granulated sugar
- 2 large eggs
- Vanilla Extract
- All Purpose Flour
- Baking Cocoa
- 1 teaspoon baking soda
- ½ teaspoon salt
- Semi Sweet Chocolate Chips
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Comment préparer Double Chocolate Cookies Mint Chocolate Variation
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs and 2 teaspoons vanilla extract (or 1 teaspoon vanilla extract and 1 teaspoon peppermint extract for the mint variation).
- In a separate bowl, whisk together 3 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups semisweet chocolate chips (or 2 cups Andes Mint Chocolate Baking Pieces for the mint variation).
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving 2 inches between each cookie.
- Bake for 8-10 minutes, or until the edges are set and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious Double Chocolate Mint Cookies!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
260g
Fat
118g
Carbs
31g
