Friday, December 3, 2010

Minty Fresh

My oven runs hot. I know this. And yet I still manage to overbake my cookies. Every. Single. Time.  And, of course, this time was no exception. Though I suppose there's something to be said for consistency, I always seem to forget that cookies will continue to bake ever so slightly once removed from the oven.  Though not burnt, mine lost that delicious, right-out-of-the-oven-chewiness as they cooled in favor of a tougher, are-you-trying-to-make-biscotti-here-or-what?? texture.  So, even if you think your cookies might look like they may need to bake ever so slightly longer...DON'T.  Don't be like me, and pop them back into the oven for another two minutes even though you know your oven overcooks.  Sigh. 

These cookies are also an example of what happens when you have a driving urge to bake something but no real inspiration for ingredients or flavors combos--so you just make the recipe from the back of the Nestle Toll House chocolate chip package.  But not just any chocolate chips mind you, limited edition dark chocolate and mint chips.  Ooooohhh.  I couldn't help myself when I saw the holiday-themed bag in the store, and grabbed a pack before really thinking ahead to what I would do with this delicious find.  Luckily, Nestle is one step ahead and gives this recipe for Mint Chocolate Delights as well as another recipe for your standard chocolate chip cookie substituting the holiday morsels.

A couple of notes:  This dough is sticky like woah, so you may be better off to stir by hand rather than with electric beaters if you don't have a stand mixer. 

Mint Chocolate Delights
2 cups all-purpose flour
2/3 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 2/3 cups (10-oz. pkg.) Nestle Toll House Dark Chocolate & Mint Morsels

1. Preheat oven to 325° F.

2. Combine flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded tablespoon onto ungreased baking sheets.

3. Bake for 11 to 13 minutes or until cookies are puffed and centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Makes about 3 dozen

1 comment:

  1. Well, they look amazing. Any chance one of them with my name on it make an appearance at Ikea tomorrow?