So I have been doing lots and lots of stuff the last few months- remodeling a house with my love, working, working, working, getting myself together to open a bakery, and enjoying life. So I haven't really been on here much, both in writing and posting and reading some of my favorites blogs.
I would like to say that the new year will bring more time for me to be here, but I am going to guarantee that won't be the case, but I definitely will get there and check in with everyone more often.
For now, I leave you with a cookie recipe that is now my most favorite recipe in the WORLD!!! I know, that's a bold statement. I won't say these are the best cookies in the world b/c of course it is all about preference, but really, these are so yummy. I loved them and so did all of my friends and family who tried them.
They are my version of a Thin Mint cookie, but not covered in chocolate, although you certainly can do that! I prefer them without b/c there is so much flavor in the cookie alone, you don't need to add the extra bit of sugar that hurts my teeth! And they can be baked until just done, so they aren't crunchy, or you can leave them in an extra 2 minutes to get the crunchy cookie without burning them. :)
Ingredients
1 1/2 cup unsweetened cocoa powder-Dutch-process is the best for these cookies
3 sticks salted butter, room temperature
1 teaspoon vanilla extract
2 cup sugar
2 large egg
3/4 cup Andies Mint chips
Directions
Using electric mixer, beat butter in large bowl until smooth. Beat in vanilla extract. Beat in sugar slowly. Add egg and beat until blended. Whisk together flour, cocoa powder, and salt in medium bowl. Add the dry ingredients and Andies chips and beat just until blended. The dough will be very sticky.
Divide the dough in fourths. Roll each fourth in plastic wrap. Roll it into a freeform log. The log would be easier for later, but it'll be hard to make a perfect one, so just do what you can and fix it after it's been refridgerated some.
Refridgerate for at least 2 hours or up to a day. Once completely chilled through, take out of the fridge and shape better into a smoother log shape. Slice 1/4 inch thick rounds. Place the rounds on a lined cookie sheet (I use foil, shiny side down), about an inch apart. Place the cookie sheet in the oven, preheated to 350°F. Bake 12-13 minutes for softer cookies, 15 mins for crunchier cookies.
This recipes makes about 6-7 dozen, depending on how big the diameter of the cookies are. I never end up rolling the same size logs, so that's the reason for the variance in how many this will make!
If you love chocolate and mint, these are for you. The dark chocolate flavor with the hint of mint from the chips... omg, these are definitely addictive. So be careful with them!!!You can also easily halve this recipe. I've done it before when I didn't need as much, but around Christmas time and having at least 3 different houses to go to, I always make a full batch!
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