To bring you the following:
I decided to do a bit of baking today and those cookies are the result.
These are my newly-invented dark chocolate, chocolate-and-mint-chip cookies. And they are incredibly tasty. My wife kept coming out while I was getting them onto the sheets and stealing tastes of the dough out of the bowl.
Alright, let’s go over how to make these so you too can get to baking them for family and friends.
I used a standard chocolate chip cookie recipe but added half again to the amount of ingredients for two reasons. The first is that I was adding 3/4 cup of dutch processed cocoa powder to the dough. This requires some additional fats and liquids since the powder will soak up both that are present in the current recipe. The second reason was that I was adding two different types of chips. The dark-chocolate and mint chips. There needed to be some extra room in the dough for all of that stuff.
If you plan on just using just one sort of chips or other ingredient like walnuts then go with your standard recipe and add a single additional egg to offset the cocoa powder.
1.25 cups Sugar
1 cup Brown Sugar
3/4 cup Butter or Margarine
3/4 Dutch Process cocoa powder
3 cups flower
1 tsp Baking Soda
1 tsp Salt
1/2 tsp Cream of Tarter
Vanilla extract to taste
Dash of Almond extract
Cream the sugar, eggs, butter and extracts along with the cocoa powder.
In a separate bowl combine the flower, baking soda, salt, and cream of tarter.
Once the wet party is pretty smooth and consistent start adding the dry ingredients. I usually go with half of the total dry amount to start and watch to make sure that the dough doesn’t become too dry by going easy with the rest.
Add three-quarters of the bag of chocolate chips and three-quarters of the mint chips once the dough has come together. Fold the dough until there aren’t any lumps or clumps of chips and it looks like everything is evenly distributed throughout.
At this point you should have something that looks like this:
Then it is on to the cooking sheets and into the over at 375 degF for 8 to 12 minutes.
You know they are done when the top of the cookies are firm but yield to the touch and no longer have a wet look to them. Allow them to cool for five minutes on the pan before moving them to a cooling rack to finish.
And those are my amazing dark chocolate, chocolate-and-mint-chip cookies. This batch yielded 5 dozen cookies.