Mint Chocolate Chip Cookies

By Nanadi-2

Ingredients

• 1 cup butter, softened
• 1 and 1/2 cups sugar
• 2 large eggs plus 1 egg yolk
• 1 teaspoon peppermint extract (or more to taste)
• 10 about 10 drops of green food coloring
• 3 and 1/4 cups flour, spooned and leveled
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon kosher salt
• 12 ounces dark chocolate chips, divided

Details

Servings 28
Adapted from thefoodcharlatan.com

Preparation

Step 1

Preheat the oven to 350 degrees F. Line one or more baking sheets with parchment paper or a silpat.

In a large bowl or stand mixer, beat the butter and sugar together. Scrape the sides and bottom of the bowl, then beat on medium for about 2 minutes, or until light and fluffy.

Add the eggs + yolk, peppermint extract, and food coloring.

In a separate bowl, combine flour, baking powder, baking soda, cream of tartar, and salt. Add to the wet ingredients and combine until the flour is not quite incorporated.

Add half of the chocolate chips to the dough.* Chop the other half coarsely, with a knife or in a food processor.

Add the chopped chocolate to the dough, and mix until just combined.

Cover the dough and refrigerate for about an hour.**
Use a 2-inch cookie scoop to form balls of dough and drop them on the cookie sheet. These are very large cookies, I only did 8 cookies per pan.
Bake at 350 for about 8-10 minutes, or until BARELY starting to brown on the edges. The centers should mostly be not-shiny when you take them out, but a little shine is okay.
Let cool 5 minutes on the pan, then remove to a cooling rack.

Notes

*I reserved about 1/3 cup of the whole chips and pushed them into the baked cookies immediately after taking them out of the oven.

**Chilling is not mandatory. You can bake them right after you mix it, I tried it. They will still turn out fine. I prefer the texture and flavor after a little chilling though.

Oreo Shamrock Shake

from Sally’s Baking Addiction

Gosh Karen. You always make me laugh. Thank you for that. And thank you for cookies. You are my hero!!

Jessica @ A Kitchen Addiction

Jessica @ A Kitchen Addiction recently posted…

heather @french press

heather @french press recently posted…

Oh my goodness, you’re welcome to my place at any time. That is, if we can bake these together!

Haha. I can’t tell you how many times I’ve had to look back and see if my baby was in the car. She’s so quiet and half the time I think I’ve forgotten her. In your defense, the crib is probably the safest place to be. That’s totally something that I would accidentally do.

This is so going to be me when I have kids. I am so easily side tracked. One minute I’ll be thinking, Go get junior, and the next minute I’ll be thinking about needing butter and out the door I go (sans child). Meh, no worries. He was asleep. It’s not like he’s going to remember, but it’s sure going to make one heck of a good story later. Love these cookies. Pinned.

I came across this recipe on Pinterest and I just made them for St.Patricks day! They are sooooo amazing and tasty! One of my new favourites that I will be adding to my recipes. Thanks so much!

I am not one to post, but these are BEYOND worthy!!! I have never tried crack, but can imagine these are as addicting!! There was no way I could just stop at 1!! I will admit I was curious when I saw no brown sugar and cream of tarter. I am so glad to have found you, and these, although my bum is not. These might just be my all time world favorite cookie!!! Thanks. Sincerely, your newest fan!!

These cookies look amazing! Any idea how much xanthan gum to use if it is not included in the gluten free flour blend? I would to try these tonight! Thanks

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