McCormick® Double Chocolate Chunk Mint Cookies

McCormick® Double Chocolate Chunk Mint Cookies

20

"Chocolate and peppermint are a winning combination when it comes to holiday cookies."
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Ingredients

30 m servings 239 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 239 kcal
  • 12%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 28.7g
  • 9%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 140 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate and walnuts.
  2. Drop dough by rounded tablespoons about 2 inches apart onto baking sheets sprayed with no stick cooking spray.
  3. Bake 8 to 10 minutes or just until cookies are set. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.

Footnotes

  • Test Kitchen Tip: Prepare as directed, using 1 cup semi-sweet chocolate chips or chocolate chunks in place of the baking chocolate.

Reviews

20
  1. 31 Ratings

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Most helpful positive review

Very, very good! Next time, however, I will just use chocolate chips. I made five batches of this for Christmas cookie trays, and chopping all of that baking chocolate was really a pain. Choc...

Most helpful critical review

Great with or without nuts!

Very, very good! Next time, however, I will just use chocolate chips. I made five batches of this for Christmas cookie trays, and chopping all of that baking chocolate was really a pain. Choc...

I've been making a version of this for a long time. The only thing I do different is omit the peppermint flavoring and add mint choc chips. It's really good

Delicious! I slightly increased the amount of peppermint extract. Next time, I might add mint flavored chips instead of plain chocolate.

We modified a bit. Added mint M&Ms rather than chocolate chips. Also pulverized candy canes into a course sugar and rolled the dough ball in the coating before cooking. Also, no walnuts. Awe...

Added Andes mints to this recipe and big hit!

Great with or without nuts!

Came out perfect. Aside from omitting the nuts I dropped the dough using a 2 tsp spoon and not by the tbs.

These were good! Used soft whole wheat flour and rapadura sugar to make them a bit on the healthier side.

Awesome!!!