Thick Mint Chocolate Chip Cookies Popular Recipes

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Thick Mint Chocolate Chip Cookies

"This is my model of a famous scouting cookie. Instead of skinny and crispy, these are thick and chewy!"

Ingredients :

2 cups bread flour
half cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
half of cup unsalted butter, melted
1/2 cup shortening
1 1/4 cups brown sugar
1/4 cup white sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1 egg yolk
1 (12 ounce) bag dark chocolate chips

Instructions :

Prep : 25M	Cook : 48M	Ready in : 1H35M

Preheat an oven to 375 stages F (one hundred ninety levels C). Combine flour, cocoa, baking powder, and salt together in a bowl.
Beat the butter, shortening, brown sugar, and white sugar with an electric mixer in a big bowl until smooth. Beat the whole egg into the butter combination till absolutely blended, then beat in the vanilla extract and peppermint extract with the egg yolk. Mix the flour mixture into the wet substances till simply included. Fold inside the chocolate chips, mixing simply sufficient to flippantly combine. Scoop up the dough by using heaping teaspoons and roll into half-inch balls. Place 2 inches aside onto ungreased baking sheets.
Bake within the preheated oven until the edges of the cookies become organization (the middle may be slightly smooth), approximately 10 minutes. Cool at the baking sheets for 10 minutes before casting off to cool completely on a twine rack.

Notes :

Reynolds® parchment may be used for easier cleanup/elimination from the pan.

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