Mint Chocolate Chip Cookie

Happy New Year Everyone,

Hope everyone had a great Holiday. We had an awesome time with our family and friends. We went to Niagara Falls during the Christmas time and New Year we stayed at home invited our friends. Cooked and baked of course that is my part 😉 During the Holiday I was very busy that is why I didn’t post anything. It’s been a while but now I’m back 😉 These minty chocolate chip cookies are one of the cookies I made for the holiday. This is my first recipe for the new year. Will post many many new yummy recipes xoxoxo

These cookies are really chewy, soft and minty. They stay soft for days. If you love soft and chewy cookies with a minty flavor, you”ve got to try these cookies today. Good luck and enjoy. 

Happy baking day 😉

Ingredients:

Makes about 16-24 cookies.  (I used an ice cream spoon. Made 16 big cookies)

• • 2  1/4 cups all-purpose flour 
  • 1/2  teaspoon baking soda
  • 1/2 teaspoon cornstarch
  • pinch of salt
  • 1/2 cup (1 stick) unsalted butter at room temperature
  • 1/2 cup vegetable shortening at room temperature (or you can use 1 cup of butter instead of shortening)
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs at room temperature
  • 1/2 cup very finely chopped mint chocolate or dark chocolate(I used these cute little mint chocolates. You can use any mint chocolates)
  • 3/4 cup coarsely chopped mint chocolates (or milk chocolate)
  • 1 teaspoon vanilla extract (you can use mint extract too)
  • 3/4 cup coarsely chopped pecans, optional 

Directions:

1. Position racks in the center and top of the oven and preheat to 350F (180C).
2. Line two baking sheets with parchment paper or use nonstick sheets set aside.
3. 3. In a large bowl sift flour, salt, baking soda whisk together well and set aside. 

4. In a bowl of stand mixer cream butter, shortening and sugars on medium speed for about 2,3 minutes, until well mixed. Then add eggs, finely chopped chocolates, and vanilla.  You can use a hand mixer if you do not have a stand mixer, you will need to stir in the flour and chips by hand though.5. Add the flour mixture and stir with a wooden spoon until well blended. Stir in the coarsely chopped chocolates and pecans. 

6. Drop the dough by rounded teaspoon or tablespoon ( I used ice cream spoons. My boys love big cookies) onto the prepared pans, spacing them 1 inch apart.

7. Bake for about 10-12 minutes or until the cookies are firm at the edges and soft in the center.  What I usually do is I bake them on the middle rack of  my oven for about 6 minutes and then on upper rack for about 6, 7 minutes.

Transfer the cookies to racks and let them cool completely.  Repeat with the remaining dough. Making cookies with my boys is one of the best feelings. Very fun…Enjoy 😉 

Note: The cookies can be stored in an airtight container at room temperature for up to 5 days. Or you can freeze them.