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Minikin's Journal

Routine Ramblings of an Occasionally Interesting Texan

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Chocolate-Mint Cookies
The reason I sat down in the first place. I'm partially cleaning the kitchen, and this Ro left her recipe behind. So I'm posting it here. Note, it's interesting to follow notes written by a woman versed in the symbols of transcription. I've learned the symbol for "with" and it looks all mathematical set theory like: ⊆ if you can display that, only with the line on top.

The cookies are like taking chocolate, expanding it to cookie texture, and leaving a hint of peppermint behind. Yummy.

Chocolate-Mint Cookies

1 cup Flour
1/2 cup unsweetened cocoa
1/4 tsp baking soda
1/2 cup packed brown sugar
1/2 cup granulated sugar
3 Tbl butter, softened
3 Tbl applesauce
1 tsp vanilla extract
1/4 tsp peppermind extract
1 large egg white, lightly beaten

Preheat oven to 350° F.

Lightly spoon flour into dry measuring cup, level with knife. Combine flour, coca and baking soda in small bowl, stirring well with a whisk.

Combine sugars, butter, applesauce and extracts in a medium bowl; beat with a mixer at high speed for 2 minutes. Beat in the egg white. Add flour mixture; beat on low speed until well-blended.

Bake on baking sheets lightly coated with cooking spray. Bake for 10 minutes. Cool on wire rack.

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An addendum is that these cookies don't spread much - if you use a teaspoon sized blob of cookie dough, you're gonna get pretty much a teaspoon sized cookie. :)

Also, depending on your cookie pans and your oven, the cookies can take as little as 8 to 8-1/2 mins to bake (esp for teaspoon-sized blobs).

The other way of fixing these - after you've finished making the dough - is to lightly coat your hands with cooking spray, form the dough into a log-shape (think Pillsbury slice-n-bake cookies), wrap in Saran wrap, place into the freezer for about 1 hour, then slice & bake for 10 mins.

The recipe will make 24-30 cookies, depending on size.

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