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Ingredients
| semisweet chocolate chips (chips): 2 1/2 cups |
| all-purpose flour (unsifted): 6 Tbl |
| baking powder: 1/2 tsp |
| granulated sugar: 3/4 cup |
| eggs: 2 (large) |
| dark corn syrup: 2 Tbl |
| peppermint extract: 1/2 tsp |
Chocolate Mint Cookies
Credit: Epicurious
User rating:
"Before I had children," says Annie Denn of Mission Viejo, California. "I was in the airline industry. Working full-time used to leave me exhausted at the end of the day, but now I've discovered that my old job was a piece of cake compared to my responsibilities as a stay-at-home mom. In addition to keeping the house in order, I volunteer at my children's schools. It's fun to go into their classrooms and help out with projects and reading groups, but those activities leave little time for cooking. When I d
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Prep Time
min -
Cook Time
min -
Servings
21 serving(s)
Tags
Preparation
Preheat oven to 350°F. Line 3 large baking sheets with foil; butter foil. Place 1 1/4 cups chocolate chips in medium glass bowl. Microwave on medium-high until melted, stirring every 30 seconds, about 2 minutes. Cool 15 minutes.
Mix flour and baking powder in small bowl. Using electric mixer, beat sugar, eggs, corn syrup and extract in medium bowl until thick, about 3 minutes. Gradually beat in melted chocolate, then dry ingredients. Mix in remaining chocolate chips; freeze 10 minutes.
Drop 7 heaping tablespoons batter on each prepared baking sheet, spacing 3 inches apart (cookies will spread). Bake until cookies are cracked on top and softly set, about 15 minutes. Cool cookies on baking sheets 5 minutes. Using metal spatula, transfer cookies to racks and cool completely.