CHOCOLATE CHIP MINT COOKIES
When my favorite niece visited me yesterday, she requested me that I bake her cookies. I checked the recipe book and found this recipe. I made several adjustments and made a signature of it. For the chocolate chip mint cookies, here are are the ingredients:
2-2/3 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsweetened cocoa
3/4 cup light colored brown sugar
2/3 cups white sugar
1 cup salted butter, softened
3 large eggs
1 tsp pure mint extract
1-3/4 cups mint chocolate chips
For the baking of the cookie, I would suggest you taste the mixing for you might over put sugar on it. Here are the baking procedure:
1. Preheat oven to 300F. Combine flour, baking soda, salt and cocoa; set aside
2. Blend brown and white sugar in mixer then add butter. Mix well; add eggs and mint extract, blending well after each egg. Beat light and fluffy.
3. Gradually add flour mixture at a lower speed. When done, fold in chips with spoon. Drop dough in rounded tablespoons, 1-1/2 inches apart.
4. Bake 19 to 21 minutes. Cool in racks. Store in tightly sealed jars.
When my favorite niece visited me yesterday, she requested me that I bake her cookies. I checked the recipe book and found this recipe. I made several adjustments and made a signature of it. For the chocolate chip mint cookies, here are are the ingredients:
2-2/3 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsweetened cocoa
3/4 cup light colored brown sugar
2/3 cups white sugar
1 cup salted butter, softened
3 large eggs
1 tsp pure mint extract
1-3/4 cups mint chocolate chips
For the baking of the cookie, I would suggest you taste the mixing for you might over put sugar on it. Here are the baking procedure:
1. Preheat oven to 300F. Combine flour, baking soda, salt and cocoa; set aside
2. Blend brown and white sugar in mixer then add butter. Mix well; add eggs and mint extract, blending well after each egg. Beat light and fluffy.
3. Gradually add flour mixture at a lower speed. When done, fold in chips with spoon. Drop dough in rounded tablespoons, 1-1/2 inches apart.
4. Bake 19 to 21 minutes. Cool in racks. Store in tightly sealed jars.
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