Recipe by MIZBRAND
"Tender cookies with milk chocolate chips and peppermint extract."
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whole wheat flour
unsweetened cocoa powder
nonfat dry milk powder
unsalted butter, softened
light brown sugar
2 1/4 teaspoons
milk chocolate chips
I made this recipe exactly as stated and it was indeed delicious. My only complaint is that they don't store well. A second attempt with 1/2 cup less oil and one extra egg made them perfect! No more crumbling cookies!!
The flavor of these cookies was delicious. But the texture left much to be desired. They came out flat and crumbly. I followed the recipe exactly. I wish I had followed the suggestion to use 1/2 the oil, and an extra egg, and maybe even more flour? Also should have refrigerated the dough for a bit before baking
I made this recipe with a few alterations (semisweet instead of milk chocolate chips, and extra peppermint extract to taste). I took them to a baking contest, and won first prize in the chocolate cookie categories. The mint makes these cookies less heavy tasting than they would be otherwise. There were no kids under the age of 21 present, but all the kids above that age loved them.
these chocolate mint cookies are the best! i'm a super fan of gooy, chocolaty things and these definately are both! i did make some alterations, though, i don't know how much they affected the outcome- i had the recipe scaled to make 48 servings; i used only 1/2 teaspn salt, 1/3 cup vegetalbe oil, 3/4 cup light brown sugar, and a little over 1/2 cup white sugar, with 1 egg and 1 egg white; 2 teaspoons peppermint extract; and used about 2 cups of semi-sweet chocolate chips. oh and to make sure they were nice and gooy, a baked them for about 7 mins. and only let them set on the pan for about 2-3 minutes. usually i only like cookies when they're straight out of the oven, but these were even addicting after they had completly cooled- i don't know how well they store- they didn't last more than a little over a day at my house!
These are awesome. I took the advice of one of the reviews and added the 1/2 cup oil and two eggs. I also changed one other thing, instead of the using peppermint extract and reg choc chips, I used 2 cups of mint chocolate chips (i got them at the bulk barn). Turned out really well!
These cookies turned out perfectly - I think they are the best cookies I ever made. Just the right amount of peppermint, although I didn't think it would be enough.
This recipe is really good if you use 2 eggs instead of 1 and store the batter in the refrigerator when not in use. I took the cookies to a picinic for work and won best cookie! My dad, who doesn't like chocolate, even liked these cookies.
I didn't get why you needed some white and some wheat flour, nor did I get the importance of powdered milk but regardless, I really liked this recipe. I used 2 eggs instead of one and 1/2 c. oil instead of 1 c., as many reviewers said they did. I also used mint choc chips. These were hard to find, I was told stores usually stock up during holidays but not year round. I got extra packs of the chips b/c I will be making this recipe again. Highly recommend.
* Percent Daily Values are based on a 2,000 calorie diet.
The Best Mint Chocolate Cookies
Serving Size: 1/72 of a recipe
Servings Per Recipe: 72
Amount Per Serving
Calories from Fat: 66
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