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Recipe: Whole Wheat Mint Chocolate Chip Cookies

Milk and Mint Chocolate Chip Cookies

What Santa Really Wants for Christmas

Mint and chocolate make an awesome team. Probably only second to chocolate and peanut butter in my book. These Mint Chocolate Chip Cookies are made with whole wheat flour. Trust me when I tell you, you won’t miss the white flour.

The green mint chips pack a lot of minty flavor, but it’s balanced out well by the semisweet chocolate morsels. I happened to find the mint chips at World Market by accident, but I’m sure chopped Andes Mints will work just fine.

Ingredients:

  • 1 1/4 cup whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp vanilla extract
  • 2/3 cup cocoa powder
  • 1 stick unsalted butter, softened
  • 1 tsp baking soda
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • Mint Chocolate Chip Cookie Dough

    Mint Chocolate Chip Cookie Dough

  • 1/3 cup milk
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup mint chips

Directions:

  1. Preheat oven to 325F and line a baking sheet with parchment paper.
  2. Mix together flour, baking powder, baking soda, salt and cocoa in a medium-sized bowl and set aside.
  3. In a large bowl, whisk or mix together the eggs, butter, sugars and vanilla extract.
  4. Add the flour mixture into the butter mixture in two batches, adding in the milk between batches.
  5. Whole Wheat Mint Chocolate Chip Cookies

    Whole Wheat Mint Chocolate Chip Cookies

  6. Use a flat wooden spoon to work in the mint and chocolate chips.
  7. Scoop the batter onto the parchment paper-lined baking sheet in about 1-inch rounds. Pat down gently then bake for 15 minutes.
  8. Remove cookies from oven to cool for approximately 3 minutes. Serve.

You can make the batter in advance and store in the refrigerator for up to two days before baking. Just make sure to wrap it in parchment paper so it doesn’t dry out.

Even though I’m not a big chocolate fan, these cookies are great for the holidays and the green in the mint chips give them a nice pop of color. If mint’s not your thing, you can substitute any flavor of chip you can get your hands on. I’m thinking peanut butter chips would go well with this batter.

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Posted by on December 19, 2011 in Cookin', Desserts, Recipes

 

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Recipe: Avocado, Cinnamon, Chocolate Chip and Pecan Cookies

Avocado, Cinnamon, Chocolate Chip and Pecan Cookies

Avocado, Cinnamon, Chocolate Chip and Pecan Cookies

This cookie recipe uses a ripe avocado to take the place of some of the butter found in most cookie recipes.

The avocado gives the cookies a smoother texture without contributing too much to the flavor profile. And no, the cookies won’t come out green.

Ingredients:

  • 2 1/4 cup flour (I used a mix of what and white)
  • 3 eggs
  • 1/2 cup oatmeal
  • 1 tsp kosher salt
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 ripe avocado
  • Avocado, Cinnamon, Chocolate Chip and Pecan Cookie Dough

    Avocado, Cinnamon, Chocolate Chip and Pecan Cookie Dough

  • 5 TBSP unsalted butter
  • 1 cup light brown sugar
  • 1/2 cup sugar
  • 1 cup milk chocolate chips
  • 1/2 cup cinnamon chips
  • 1 cup chopped pecans

Directions:

  1. Preheat oven to 350F.
  2. Avocado, Cinnamon, Chocolate Chip and Pecan Cookies in the Oven

    Avocado, Cinnamon, Chocolate Chip and Pecan Cookies in the Oven

  3. Combine all ingredients in a large bowl except pecans, chocolate chips and cinnamon chips. Stir until smooth.
  4. Fold in remaining ingredients.
  5. Use a spoon to scoop batter into 1/2-inch rounds on a parchment-lined baking sheet.
  6. Bake 20 minutes or until golden-brown around the edges. Let cool for a few minutes and serve.

These cookies are very simple and can go from mixing bowl to oven to plate in about 30 minutes.

Enjoy them with a big glass of milk.

 
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Posted by on December 17, 2011 in Cookin', Desserts, Recipes

 

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