Mint Double Chocolate Chip Cookies

Mint and chocolate are one of my favorite combinations, and this time of year I just can't get enough.  So when I saw this recipe and its abundance of peppermint extract and loads of chocolate, I needed to make them.  Lots of chocolate flavor with a cut of mint and crunchy enough to make these the perfect mate for a glass of milk, as well as perfect for holiday sharing.  Which is exactly why I chose this recipe to share with the 2nd Annual Great Food Blogger Cookie Exchange.  Like last year, I shared a dozen of these cookies with each of three different food bloggers and in return, I received three lovely packages, each containing a dozen cookies from three other food bloggers. 

The brain child of Lindsay from Love and Olive Oil and Julie from The Little Kitchen, these ladies put together a group of hundreds of food bloggers sending cookies all over the place for a giant cookie swap.  And until today, or the arrival of their cookies, no one knew who they would get cookies from. As a special bonus, this year all of the participating bloggers made a donation to Cookies for Kids with Cancer as a requirement for participation.  Better still, the money raised was which was matched by OXO, leading to a lot of money to help children suffering from cancer. 

I had the pleasure of baking these lovely treats for Erin of Erin's Food Files, Tina at The Dough Will Rise Again, and Karla of Forty Cakes.  The first package I received were these simple but tasty chocolate squares, part shortbread, part chocolate graham cracker, from Julie at White Lights on Wednesday.  Thanks Julie!  I'll share the other lovely cookies I received with you soon.

Bake to these Mint Double Chocolate Chip Cookies, I pulled this recipe from the King Arthur Flour Cookie Companion after I read their suggestion to pair two of these cookies with a scoop of ice cream to make a yummy frozen sandwich.  Yes and please.  This is a quick recipe, which is good because you might find yourself making these again and again.  Good thing it's all pantry staples.  Better make extra--someone told me Santa likes chocolate and mint, too.  Especially the Santa in my house.

Mint Double Chocolate Chip Cookies

Ingredients

1 1/2 cups butter, softened
1 cup brown sugar
1 cup sugar
2 eggs
2 teaspoons vanilla extract
2 teaspoons peppermint extract
3 cups flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1/2 teasoon salt
2 cups semisweet chocolate chips

In the bowl of a stand mixer or a large bowl with a hnad-held mixer, beat butter and sugars until light and fluffy, scraping sides of bowl as necessary.  Add the eggs, beating after each, then mix in vanilla and peppermint extract.

In a large bowl, whisk together flour, cocoa powder, baking soda and salt.  Gradually add to butter mixture, stirring after each addition.  Stir in chocolate chips.

Drop by Tablespoons (Note: I used a medium cookie scoop) onto parchment or Silpat lined baking sheets.  Bake at 350 degrees F for 12-15 minutes or until set and edges are just slightly darker. Turn baking sheet 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking.

Remove from oven and cool on pans for 5 minutes before transferring to wire racks to cool completely.

Makes 5 dozen cookies.

Happy Baking,
The Cookie Princess

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