Santa cookies Christmas 2012. Yum! Yum! Use Nestle mint/dark chocolate chips and semi sweet. It was a lot of chocolate chips. Could do 2 cups if wanted. Next time would like to try replacing some of the butter with greek yogurt.
100% Whole Wheat, Double Chocolate Mint Chip Cookies
Prep time
Cook time
Total time
Author: Heidi @ Food Doodles
Yield: 3 dozen
Ingredients
- ¾ C softened salted butter
- 1½ C sucanat or palm sugar(or brown sugar)
- ½ tsp peppermint extract
- 1½ tsp vanilla extract
- 2 large eggs
- ⅔ C unsweetened cocoa powder
- 2 C white whole wheat flour(or whole wheat pastry flour)
- 1 tbsp cornstarch
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp fine sea salt
- 3 C mint chocolate chips
Instructions
- Preheat oven to 350 degrees. Prepare baking sheets with parchment paper or silicone baking mats.
- Cream the butter and sugar together. Add the extracts and eggs and beat well.
- In a separate bowl mix the cocoa powder with the flour, cornstarch, baking soda, baking powder and salt.
- Add the dry ingredients to the butter mixture and mix well. Add the chocolate chips and mix until combined.
- Scoop rounded tablespoonfuls 2″ apart onto the prepared baking sheets. Place baking sheets in the fridge and chill 45 minutes – 1 hour until the dough is completely chilled.
- Place chilled dough in the oven and bake for 9-11 minutes or until the bottoms look slightly darker. Remove from the oven and let cool 10 minutes on the baking sheet before transferring to a baking sheet to cool completely.
Notes
I used semisweet mint chocolate chips, but feel free to sub in all semisweet chips of a mix of semisweet chocolate chips and mint chips or whatever you’d like!
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