From Celebrate! Food, Family, Shabbos
by Elizabeth Kurtz, To Benefit Emunah of America
Distributed by Feldheim Publishers
These cookies remind me of the Thin Mint Girl Scout cookies that my mom used to buy. Although the look and shape is different, they have the same great mint chocolate taste. The green chips are kitschy and make them irresistible to kids, but if you are serving an adult crowd, use the chocolate mint chips instead. My husband and kids love these. The cookies freeze well.
2 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1-teaspoon baking soda
1 cup unsalted margarine, at room temperature
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 eggs, at room temperature
1-teaspoon vanilla extract
1 1/2 teaspoons peppermint extract
1 cup chocolate chips or chunks
1 1/2 cups green mint chips, peppermint flavored candies, white chips, or dark chocolate mint chips
Preheat oven to 350°F. Line two baking sheets with parchment paper or Silpats.
Combine flour, cocoa powder, baking soda, and salt in a mixing bowl. Stir and set aside. Using an electric mixer, beat margarine until creamy, about 3 minutes. Add sugar and brown sugar, beating until light, about 3 minutes more. Add eggs one at a time, beating between each addition. Then add vanilla and peppermint extracts. Add dry ingredients and beat slowly until fully incorporated. Stir in both chips.
Place about 1 rounded tablespoon of dough on baking sheets about 2 inches apart. Flatten cookies a bit. Bake for 12 minutes, until cookies are lightly crisped on the edges and soft in the center. Remove from oven and cool for 3 minutes. Move to wire rack to finish cooling completely. Store in airtight container.
Can be prepared 2 days ahead of time. Store, covered, or freeze up to 3 months. Serve at room temperature.
Makes about 3 dozen
Recipe: Kosher, dessert
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