Friday, December 17, 2010

Chocolate Mint Cookies (again)

I'm going to repost this cookie, for all of you out there who are starting your baking and looking to this blog to make your baking a little healthier...

Here is one of my all-time favorite cookie recipes and this one is not in my book, but will be in my next one:

Mint Chocolate Cookies 

¾ C butter

1 ½ C packed brown sugar

2 T milk

2 C chocolate chips (1 C semi-sweet and 1 C milk chocolate)

2 eggs
¾ cups finely ground and sifted whole wheat flour

1 ¼ teaspoons baking soda
¼ tsp baking powder

1 tsp salt
40 Andes mints

Put butter, brown sugar and milk in a sauce pan. Melt over low heat until butter is completely melted. Add chocolate chips and stir over low heat for about 30 seconds or until chocolate starts to melt and mixture begins to turn brown. Remove from heat and stir constantly until chocolate is completely melted and mixture is smooth. Let chocolate mixture cool for at least 15 minutes. Add one egg and beat at high speed for one minute. Add the other egg and beat at high speed for one more minute. Add flour, baking soda, baking powder and salt and mix at high speed for about 2 minutes. Refrigerate dough for about 20-30 minutes (cover with foil first). Drop by tablespoons on a greased cookie sheet. Spray cooking spray on the bottom of a glass and flatten each cookie. Bake at 375 degrees for 10-12 minutes. Remove from oven. Put one Andes mint (or half if you desire less chocolate) on each warm cookie. When Andes mint has melted, use the back of a spoon to spread the melted chocolate all over the top of the warm cookie. Let cookies cool for at least 15-20 minutes before transferring. Makes about 40 large cookies.

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