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     Mint Chocolate Chip Cookies

 



Above: Four types of chips are used in this yummy cookie recipe.  This recipe will make about 50 cookies.

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Ingredients
2 1/2 cups all purpose flour
1 cup brown sugar
1/2 cup white sugar
2 eggs
2 sticks of butter
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 bag of dark chocolate and mint chips mix
1/2 cup of milk chocolate mini chips
1/2 cup of white chocolate chips

Utensils and Supplies
mixing bowls
measuring cups
measuring spoons
wooden spoon
rubber spatula
metal spatula
baking sheet
sifter
small plate
1 1/2 inch scoop
cooling rack


Above: Ingredients for this recipe.


Above: This is the dark chocolate and mint chip mixture we used.



Begin by pre-heating your oven to 375 degrees.



Above: Put both sticks of butter in a large glass measuring cup.  Melt in microwave slowly at 20% power.



Above: Crack two eggs in a small mixing bowl and beat yolks and whites together with a fork.



Place a sifter over a small plate and measure in 2 1/2 cups of flour.


Add 1 teaspoon of baking soda to flour.


Add 1/2 teaspoon salt to flour, set aside.


Above: Butter is completely melted after removing from the microwave oven.


Measure 1 tightly packed cup of brown sugar.


Add brown sugar to melted butter.


Add 1/2 cup white sugar to butter and brown sugar.


Stir sugar into butter until sugar is well dissolved.


Add vanilla to the mixture and stir again.



Now add the beaten eggs to the butter and sugar mixture.  Stir thoroughly.


Above: Pour sugar and butter mixture from glass measuring cup into a medium size mixing bowl.


Sift the flour over the mixing bowl.


Now it's time to stir the sifted flour into the butter and sugar mixture.


Be sure to mix the ingredients very well.



Once the ingredients are well mixed it's time to add the chips.



First we added the bag of dark chocolate and mint chips.


Then we added the mini milk chocolate chips.


Finally we added the white chocolate chips.


Stir in the chips and be sure the chips are distributed throughout the dough.



Use a small ice cream scoop or melon-baller to scoop evenly sized spheres of dough.


Place dough spheres evenly spaced on a cookie sheet.



By now your oven should be heated to 375 degrees.  Place the cookie sheet on the center rack.


Set the timer for 12 minutes.  We check the cookies at 10 minutes to be sure they are not over baking.



The dough spheres will flatten out into circles as the cookies bake.



Once the cookies are out of the oven, lift them off of the baking sheet and place on a rack to cool.


Above: The first batch of cookies cool on a rack.  This recipe will make about 50 cookies, so you'll need to bake multiple
batches to use all of the dough.



When cookies are cooled they should be crispy on the edges and soft in the center.

KITCHEN QUEERS RECIPE CARD
www.kitchenqueers.com
MINT CHOCOLATE CHIP COOKIES

Ingredients
2 1/2 cups all purpose flour
1 cup brown sugar
1/2 cup white sugar
2 eggs
2 sticks of butter
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 bag of dark chocolate and mint chips mix
1/2 cup of milk chocolate mini chips
1/2 cup of white chocolate chips

Utensils and Supplies
mixing bowls
measuring cups
measuring spoons
wooden spoon
rubber spatula
metal spatula
baking sheet
sifter
small plate
1 1/2 inch scoop
cooling rack

Begin by pre-heating your oven to 375 degrees.  Put both sticks of butter in a large glass measuring cup.  Melt in
microwave slowly at 20% power.  Crack two eggs in a small mixing bowl and beat yolks and whites together with
a fork.  Place a sifter over a small plate and measure in 2 1/2 cups of flour.  Add 1 teaspoon of baking soda to flour.
Add 1/2 teaspoon salt to flour, set aside.  When butter is completely melted remove from the microwave oven.
Measure 1 tightly packed cup of brown sugar.  Add brown sugar to melted butter.  Add 1/2 cup white sugar to butter
and brown sugar.  Stir sugar into butter until sugar is well dissolved.  Add vanilla to the mixture and stir again.
Now add the beaten eggs to the butter and sugar mixture.  Stir thoroughly.  Pour sugar and butter mixture from
glass measuring cup into a medium size mixing bowl.  Sift the flour over the mixing bowl.  Stir the sifted flour into
the butter and sugar mixture.  Be sure to mix the ingredients very well.  Once the ingredients are well mixed it's time
to add the chips.  First add the bag of dark chocolate and mint chips.  Add the mini milk chocolate chips.  Add the
white chocolate chips.  Stir in the chips and be sure the chips are distributed throughout the dough.  Use a small
ice cream scoop or melon-baller to scoop evenly sized spheres of dough.  Place dough spheres evenly spaced on
a cookie sheet.  Place the cookie sheet on the center rack.  Set the timer for 12 minutes.  Check the cookies at
10 minutes to be sure they are not over baking.  The dough spheres will flatten out into circles as the cookies bake.
Once the cookies are out of the oven, lift them off of the baking sheet with a metal spatula and place on a rack to
cool.  This recipe will make about 50 cookies, so you'll need to bake multiple batches to use all of the dough.
When cookies are cooled they should be crispy on the edges and soft in the center.


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