Tuesday, December 29, 2009

Heavenly cookies....

I think I just found the perfect chocolate chip cookie recipe!! Actually, it's a recipe for peppermint chocolate chip cookies and they are DELICIOUS!

Now, I'm not a big cook, but I love to bake. Cookies, cupcakes, cakes, brownies, anything sweet, I'll (try to) do it. I LOVE sugar and chocolate. Sometimes, I even dream about desserts and brownies...

Seriously. What would this world be without chocolate and sugar?! I don't even want to think about it.

I stumbled upon this recipe from Une Gamine dans la Cuisine last week and I just had to try it!

They have a soft, chewy-gooey melty chocolate center with a light thin crisp around the edges.

I made a batch (approximately 20 cookies) and made half of them super fat or "puffy" and the other hald thinner, so that my "guests" can pick which kind they like better.

I love the hint of mint and it's a perfect twist to the good ol' chocolate chip cookie.

  • 1 ½ cups of all purpose flour
  • ½ tsp. of salt
  • ¼ tsp. of baking soda
  • ½ cup of butter at room temperature
  • ½ cup of tightly packed light brown sugar
  • 1/3 cup of granulated sugar
  • ¼ tsp. of peppermint extract
  • 1 egg
  • 1 cup of chopped dark chocolate.

In a medium bowl, sift together the flour, baking soda and salt. Set aside.

In larger bowl, beat the butter and sugars togerther on medium speed until light and fluffy (about 2-3 minutes). On low speed, slowly add the beaten egg and peppermint extract. Beat to combine, scrape down the sides of the bowl.

Add the flour mixture and beat just until there are no more streaks of flour. Stir the chopped dark chocolate by hand. Cover and refrigerate for an hour. (You do not have to chill the dough if you are in a hurry)

Preheat the oven to 375F. Line the baking sheets with parchment paper. Scoop out well rounded tablespoonfuls of the dough and roll them into balls. Leave about 2 inches between each ball. Bake for 8-9 minutes. If you prefer crispier cookies, increase the baking time by 1-2 minutes. Allow the cookies to cool on the baking sheet for about 5 minutes before removing.

The recipe calls for baking soda, but I used baking powder instead and it was still as delicious as ever! I know substituting baking soda for baking powder can change the texture but I thought the final result was pretty good.

Also, I heard that using mint extract tastes better than with peppermint extract (I used mint and peppermint extract, since that's the only type I could find). I guess you could also substitute the mint/peppermint extract with vanilla. It all depends on what you have and prefer.

These cookies were soo good! I think you should all bake a batch!


  1. hi, the recipe you posted doesn't call for eggs.

  2. oops... Edited it to add the egg!!!
    Thanks for letting me know!