The Vintage Chateau: Double Chocolate Mint Cookies

Sunday, April 17, 2016

Double Chocolate Mint Cookies - fail

I love cookies. All kinds. There's hardly a cookie I've met that I didn't like. And I love trying new recipes. So this is a public service to report on a recipe that was NOT everything I hoped it would be.

I was going through my pantry with the idea of using up some of the items I purchased for holiday baking but hadn't used yet. Ooh, mint chocolate chips! They would be good in brownies or cupcakes or cookies. I searched the internet for some chocolate chip cookie recipes, but look! The package has a recipe right on it.

However, this was confusing. Note the insert box below the main recipe. It says for a "delicious chocolate all-in-one" version add 1/2 cup cocoa and reduce flour by 1/2 cup. But wasn't this already a chocolate all in one cookie? It's called Double Chocolate Mint Cookie. It already has 1/2 cup cocoa powder. Hmm. I decided to stick with the original, I couldn't imagine a full cup of cocoa powder in the ingredients.

The rest was a pretty straight forward drop cookie recipe.

Cream the butter and sugar, add egg and vanilla.

Mix the dry ingredients, then add to the sugar mixture.

Then stir in the mint chips. The dough was very stiff.

The first batch baked up like small mounds with very little spreading.

So I flattened the rest before they went into the oven. They look better, but there was none of that soft and chewy goodness that you expect from a chocolate chip cookie.

Let me say that the flavor was good. A nice amount of chocolate with that zing of mint. They were certainly edible. It was a texture thing. Too dry, too stiff. I'm not enough of a baking expert to know what this recipe needs. More butter, another egg? Haha, I took some to my neighbor anyway.