Baking & cooking with an enthusiastic amateur
My roommate had a bag of dark chocolate and mint chips she had purchased a few months ago, but hadn’t had the chance to bake into cookies yet. When I planned on baking, she suggested that I use them. As I love mint and chocolate together, particularly mint with dark chocolate, I enthusiastically agreed.
Finding the best use for these chips posed a challenge initially. The bag contained both dark chocolate chips and mint chips, so I needed to find a recipe that would play nicely with both.
There’s a chocolate dough recipe that I’ve adapted slightly from one I found online several months ago. The dough itself is nice and soft, and it stays soft even after the cookies have cooled, which I think is a major advantage. Additionally, it doesn’t require any melted chocolate, just cocoa powder, which is notably cheaper.
Chocolate Cookies with Mint & Dark Morsels
Adapted from Real Simple
½ cup butter (one stick)
⅓ cup granulated sugar
⅔ cup dark brown sugar
1 large egg
1 tsp vanilla extract
1 ½ cups flour
¼ cup cocoa powder
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
1 cup dark chocolate & mint morsels
Preheat the oven to 350 degrees Fahrenheit.
Combine the flour, cocoa powder, baking soda, baking powder, and salt in a small bowl. In a larger bowl, cream together the butter, granulated sugar, and brown sugar. Then, add the vanilla. Break the egg into a separate bowl, then mix in thoroughly.
Slowly add the flour mixture to the sugar mixture, stirring to combine. When they’re mixed, fold in the chips.
Scoop out spoonfuls of dough onto either an ungreased cookie sheet or a cookie sheet covered in aluminum foil. Bake for 12-13 minutes.
Makes two dozen cookies.
Calories per cookie: 132
Cost per cookie: $0.17
Total cost of recipe: $4.05