Mint Chocolate Cookies
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 48
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2 large eggs
- 1 cup unsweetened cocoa powder
- 2 cups all purpose flour
- 1 3/4 cups sugar
- 3/4 teaspoon peppermint extract
- 16 tablespoons unsalted butter, room temperature
- Carbohydrate 12 g(4%)
- Cholesterol 18 mg(6%)
- Fat 4 g(7%)
- Fiber 1 g(3%)
- Protein 1 g(2%)
- Saturated Fat 3 g(13%)
- Sodium 49 mg(2%)
- Calories 88
Preparation Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Using electric mixer, beat butter and sugar in large bowl until well blended. Beat in eggs and peppermint extract. Add flour, cocoa powder, baking soda, baking powder and salt and beat until well blended. Form dough into 1-inch balls. Place 2 inches apart on prepared baking sheets. Flatten balls slightly to 1 1/2-inch rounds. Bake cookies until edges begin to firm but center still appears soft, about 13 minutes. Cool on baking sheets 5 minutes. Transfer cookies to racks and cool completely. (Cookies can be prepared up to 5 days ahead. Store in airtight container at room temperature.)
Preparation Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Using electric mixer, beat butter and sugar in large bowl until well blended. Beat in eggs and peppermint extract. Add flour, cocoa powder, baking soda, baking powder and salt and beat until well blended. Form dough into 1-inch balls. Place 2 inches apart on prepared baking sheets. Flatten balls slightly to 1 1/2-inch rounds. Bake cookies until edges begin to firm but center still appears soft, about 13 minutes. Cool on baking sheets 5 minutes. Transfer cookies to racks and cool completely. (Cookies can be prepared up to 5 days ahead. Store in airtight container at room temperature.)
