Since it’s the holidays I’ve made several batches of Chocolate Chip cookies and have gotten a little bored with the same old cookie. This time I decided to liven things up with some mint. I’ve also added my secret ingredient to keep these cookies super soft and chewy. If you’re in a hurry the full recipe is below.
This is a basic chocolate chip recipe with the addition of some Trader Joe’s Peppermint Hot Chocolate which is amazing! First thing is to combine the sugar and butter. A while back I stopped using brown sugar and now use molasses and white sugar instead so my first step in all my cookie recipes is to combine the molasses and sugar together, then the butter goes in.
The Trader Joe’s Peppermint Hot Chocolate mix gets mixed in with all of the dry ingredients.
As a soft cookie lover I’ve struggled to keep my cookies moist and chewy. They stay that way for a day but then they’re hard as a rock. Lately I’ve solved this by adding a tsp of corn starch to my cookies it keeps them soft and moist. They still the outside crunchiness from the baking but they stay soft and gooey on the inside.
I got my helpers to help me scoop the dough by tablespoons on to the cookie sheet. That hint of blue you see there is an M&M. My helpers raided the chocolate chips so I didn’t have enough but I was able to make up the difference with some M&Ms.
I baked them for 8 minutes and then cooked them on some cooling racks. Hot out of the oven the mintiness isn’t apparent but once they have cooled the nice subtle mint flavor comes through.
I love these cookies because they are not overwhelmingly minty they just have a nice hint of mint. I hope you enjoy these. If you make them I’d love to hear from you. Enjoy.
Preheat oven to 375. Combine sugar and molasses in a mixer. Once combined add the butter and beat well until the mixture is light and fluffy. Add the two eggs and vanilla and beat until thoroughly combined. Separate bowl stir together the flour, hot chocolate mix, salt, baking soda and corn starch. Pour the dry ingredients into the wet ingredients and mix just until combined then add the chips and mix some more. Drop in tablespoon scoops onto a cookie sheet and bake for 8 to 10 minutes. Let cool on a cooling rack and enjoy!
Jennifer is a busy working mother of two who, along with her husband, has chosen to unschool her children. She currently blogs about her experience with the challenges and fun of unschooling along with her love of crafting and cooking at HarmonicMama.com.