Mccormick Double Chocolate Chunk Mint Cookies |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 2 |
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I found this recipe in one of my womans magazines over the holidays and wanted to post it for safe keeping. Ingredients:
2 cups flour |
2/3 cup unsweetened cocoa powder |
1 teaspoon baking soda |
1/4 teaspoon salt |
1 cup butter, softened |
1 cup sugar |
2/3 cup light brown sugar, firmly packed |
2 eggs |
1 tablespoon peppermint extract, mccormicks pure (don't use imitation extract) |
6 ounces semisweet baking chocolate, coarsely chopped |
1 cup walnuts, coarsely chopped |
Directions:
1. Mix flour, cocoa powder, baking soda and salt in a medium bowl. Set aside. Beat butter and sugars in a large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extract; mix well. Gradually stir in flour mixture on low speed until well mixed. Stir in chocolate and walnuts.
2. Drop dough by rounded tablespoonfuls about 2 apart on baking sheets sprayed with no-stick cooking spray.
3. Bake in preheated 350 degree oven 8-10 minutes or until cookies are set. Cool on baking sheets 2 minutes and then remove to wire racks to cool completely.
4. Store in airtight container up to 5 days.
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