Double Chocolate Chunk Mint Cookies

Double Chocolate Chunk Mint Cookies
Staff Writer
McCormick

Chocolate and peppermint are a winning combination when it comes to desserts. These cookies have deep, rich chocolate flavor from cocoa powder and semisweet chocolate, as well as cool peppermint flavor from peppermint extract.

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24
Servings
193
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Cups flour
  • 1 Teaspoon peppermint extract
  • 1 Teaspoon baking soda
  • 2 eggs
  • 1/4 Teaspoon salt
  • 1 Cup butter, softened
  • 2/3 Cups firmly packed light brown sugar
  • 6 Ounces semisweet baking chocolate, coarsely chopped
  • 1 Cup granulated sugar
  • 2/3 Cups unsweetened cocoa powder

Directions

Preheat the oven to 350 degrees.

Mix together the flour, cocoa powder, baking soda, and salt in a medium bowl and set aside. Beat the butter and sugars in large bowl with an electric mixer on medium speed until light and fluffy. Add the eggs and the extract and mix well. Gradually beat in the flour mixture on low speed until well mixed and stir in the chocolate.

Drop by rounded tablespoons about 2 inches apart onto baking sheets sprayed with nonstick cooking spray.

Bake for 8 to 10 minutes or just until cookies are set. Cool on baking sheets for 2 minutes. Remove to wire racks and cool completely.

Nutritional Facts

Total Fat
6g
9%
Sugar
9g
10%
Saturated Fat
2g
8%
Cholesterol
3mg
1%
Carbohydrate, by difference
31g
24%
Protein
5g
11%
Vitamin C, total ascorbic acid
4mg
5%
Calcium, Ca
97mg
10%
Fiber, total dietary
3g
12%
Folate, total
30µg
8%
Iron, Fe
4mg
22%
Magnesium, Mg
11mg
3%
Niacin
2mg
14%
Phosphorus, P
38mg
5%
Selenium, Se
2µg
4%
Sodium, Na
207mg
14%
Water
9g
0%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.