Thursday, December 3, 2009

Cocoa Chocolate Chip Mint Cookies

Obviously, I did not invent this recipe... But the Christmas is around the corner and I thought it should be posted. I copied it nearly verbatim out of the cookbook my mother put together for me when Tyler and I were married. Maybe she can add some insight concerning the two different cooking temperatures.

  • 1 2/3 C Granulated Sugar
  • 1 1/4 C Packed Brown Sugar
  • 1 1/2 C Margarine
  • 4 Eggs
  • 1 tsp Vanilla
  • 1 tsp Mint or Peppermint Extract
  • 3 1/2 C Flour
  • 1 tsp Baking Soda
  • 3/4 C Cocoa
  • 2 C Semisweet Chocolate Chips
Mix Sugars and Margarine together until blended well. Add the Eggs, Vanilla and Mint. Mix well. Add the Flour, Baking Soda, Salt and Cocoa. Mix Well. Stir in Chocolate Chips. Drop spoonfuls onto greased cookie sheet, 2 in apart. Bake at 375* or 350* for 10-12 minutes.


Mama P said...

There are two different temperatures because if you want a drier cookie you cook it lower longer and crewie crispy is done higher and usually shorter. This is a family favorite and I have been making it for about 22 years. I came up with this recipe for our Joy School Christmas party. I wanted something chocolatey and mintie, chewie and of course I couldn't follow anyone eles recipe. We have been making it every Christmas plus ever since.

Fern said...

Just made these 2 days ago. Had to add an extra 1 1/2 C of flour. Thank you Seattle.

Fern said...

And I cooked them at 350 for 10 min. Perfect.