Receta Mint Chocolate Chocolate Chip Cookies
Mint Chocolate Chocolate Chip Cookies
Three days. It took three days for me to make this batch of cookies. No, it isn't because this is an overly complicated recipe that calls for tricks to get them just right. Or just because I said so. These cookies took three days to make because of one big thunderstorm and three days without power.
These cookies had the destiny of being a Father's Day present for my Grandpa. He loves the flavor combination of mint and chocolate. Mint Chocolate ice cream, mint chocolate cake, mint chocolate…. oh, you get the idea. I knew I wouldn't have time to make them on Saturday, so I decided to make them Friday night with the hope of giving them to him Sunday morning. Oh, how fate decided to intervene. Around 8 pm on Friday night, with everything mise en place, I began mixing up all the ingredients. As with all cookies I make, I stuck them in the refrigerator for 30 minutes to work their magic. If you're one of those people who can always predict the end of romantic comedies, you know what happens next. The power went out. Now this is Michigan, and I live in a neighborhood that's in the "country" (the suburban definition of country), so I didn't expect it to last long. Maybe just a few hours of overnight. Still, I couldn't open up the fridge, lest I let out some precious chilled air, to put plastic wrap over the bowl. I went to bed dreaming of being able to bake the cookies in the morning.
So, the secret to making the perfect cookie? Have the power go out, use a generator to power the refrigerator for three days and once the power goes on, frantically make the cookies before the power goes out again.
Mint Chocolate Chocolate Chip Cookies
Ingredients:
- 1 cup of butter, softened
- 1 cup sugar
- 1 cup brown sugar, packed
- 2 eggs
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 1/2 tsp peppermint extract
- ¾ cup cocoa powder
- 2 ¼ cup all-purpose flower
- 12 oz. semi-sweet chocolate chips
Directions:
Cream the butter in a large bowl with a hand mixer for about 2 minutes until fluffy. Add sugars and beat for 3 to 5 minutes. This is crucial, the sugar crystals puncture tiny holes in the butter making it fluffy, ultimately resulting in a soft and fluffy cookies.
Beat in the eggs one at a time until well combined. Add in the salt, extracts and baking soda, beat in.
Add in the cocoa powder and beat in (if you're not confident is your stills to beat in cocoa powder without covering yourself with cocoa powder shrapnel spewing from the bowl, feel free to use a spatula).
Once combined, beat in the flour ½ cup at a time. Once combined, stir and fold on chocolate chips.
Cover bowl in plastic wrap and place in the refrigerator for a minimum of 30 minutes. During this time, preheat the oven to 375 degrees.
Using a small sized cookie scoop, or a tablespoon, make small balls of dough and place 1 ½ inches apart on an ungreased cookie sheet lined with parchment paper or a silpat. Bake for 10-12 minutes. Cool completely on a wire rack and store in an airtight container.
Happy Father's Day, Grandpa!!