Mint Chocolate Chunk Cookies
—·American
Mint Chocolate Chunk Cookies
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup sugar
- 1/2 brown sugar, packed
- 1 teaspoon vanilla extract
- 1 large egg
- 1 large egg yolk
Other
- 1 cup chopped Andes Mints
Instructions
7 steps
- 1
Preheat oven to 350 degrees F. Line a baking sheet with [SILPAT® Non-Stick Baking Mat](http://silpat.com/silpat.html); set aside.
- 2
In a medium bowl, combine flour, baking powder, baking soda and salt.
- 3
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugars on medium-high until light and fluffy, about 1-2 minutes. Beat in vanilla and eggs, one at a time, until well combined.
- 4
Gradually add flour mixture to sugar mixture at low speed, beating just until incorporated.
- 5
Gently fold in Andes Mints.
- 6
Drop tablespoons of batter onto prepared baking sheet. Place into oven and bake until edges are golden brown but center is still moist, about 10-12 minutes.
- 7
Remove from oven and cool on a wire rack.
Preparation
Dry Ingredients
Wet Ingredients
Combining
Adding Chocolate
Baking
Cooling
Progress
0 / 7 steps
