Double Chocolate Mint Chip Cookies

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Double Chocolate Mint Chip Cookies

Sometimes cleaning out the freezer can be a treasure hunt. Such was the case this week when the basement deep freezer got a much needed sorting. A frozen log of chocolate cookie dough was among the surprises we found and suddenly I remembered where they had come from. Back in early December during our annual cookie recipe blitz, I made the dough one morning before work and realized I was running out of time to bake them off. I wrapped the dough in a triple layer of plastic wrap and tossed it into the freezer intending to bake the cookies that weekend.

Fast forward two months and here are those delicious chocolate mint chip cookies looking and tasting no worse for wear despite their early winter hibernation. There are two lessons I learned from these cookies; first, a reminder that you can always have cookie dough on hand to bake off whenever you need and the second is to clean the freezer out more often!

 

Double Chocolate Mint Chip Cookies

Recipe by Barry C. Parsons

Double Chocolate Mint Chip Cookies - makes soft, chewy, chocolatey cookies with great mint taste too. This cookie dough freezes very well for baking off even months later.

Prep time: Approximately 20 minutes + time to chill the dough.
Cook time: 12-14 minutes
Yield: About 24 cookies.
Ingredients

• 1 1/4 cups butter
• 2 cups sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup cocoa
• 2 1/4 cups flour
• 1 tsp baking soda
• 1/4 tsp salt 
• 1 ½ cups mint chocolate chips

Directions

1. Cream together the butter and sugar well.
2. Add the eggs and vanilla to the creamed mixture and beat until well combined.
3. Sift together the cocoa, flour, baking soda, and salt.
4. Add the dry ingredients to the creamed mixture. Mix well until a dough forms. 
5. Fold in the mint chocolate chips.
6. Wrap the dough in plastic wrap and refrigerate for several hours or overnight. Dough should be cold when it goes in the oven.
7. Roll the dough into about 1 inch balls.
8. Place about 2 inches apart on a parchment paper lined baking sheet.
9. Flatten the balls slightly and bake at 375 degrees F for about 9 or10 minutes.
10. Allow the cookies to cool on the pan for several minutes before placing them on a wire rack to cool completely.
11. Store in an airtight container. 
12. These cookies freeze well when baked or you can freeze the dough for several weeks and bake them off later as needed to enjoy fresh baked cookies any time.

 For over 160 tried and tested cookie recipes visit our

 Pinterest Cookie Board

Double Chocolate Mint Chip Cookies

Sometimes cleaning out the freezer can be a treasure hunt. Such was the case this week when the basement deep freezer got a much needed sorting. A frozen log of chocolate cookie dough was among the surprises we found and suddenly I remembered where they had come from. Back in early December during our annual cookie recipe blitz, I made the dough one morning before work and realized I was running out of time to bake them off. I wrapped the dough in a triple layer of plastic wrap and tossed it into the freezer intending to bake the cookies that weekend.

Fast forward two months and here are those delicious chocolate mint chip cookies looking and tasting no worse for wear despite their early winter hibernation. There are two lessons I learned from these cookies; first, a reminder that you can always have cookie dough on hand to bake off whenever you need and the second is to clean the freezer out more often!

 

Double Chocolate Mint Chip Cookies

Recipe by Barry C. Parsons

Double Chocolate Mint Chip Cookies - makes soft, chewy, chocolatey cookies with great mint taste too. This cookie dough freezes very well for baking off even months later.

Prep time: Approximately 20 minutes + time to chill the dough.
Cook time: 12-14 minutes
Yield: About 24 cookies.
Ingredients

• 1 1/4 cups butter
• 2 cups sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup cocoa
• 2 1/4 cups flour
• 1 tsp baking soda
• 1/4 tsp salt 
• 1 ½ cups mint chocolate chips

Directions

1. Cream together the butter and sugar well.
2. Add the eggs and vanilla to the creamed mixture and beat until well combined.
3. Sift together the cocoa, flour, baking soda, and salt.
4. Add the dry ingredients to the creamed mixture. Mix well until a dough forms. 
5. Fold in the mint chocolate chips.
6. Wrap the dough in plastic wrap and refrigerate for several hours or overnight. Dough should be cold when it goes in the oven.
7. Roll the dough into about 1 inch balls.
8. Place about 2 inches apart on a parchment paper lined baking sheet.
9. Flatten the balls slightly and bake at 375 degrees F for about 9 or10 minutes.
10. Allow the cookies to cool on the pan for several minutes before placing them on a wire rack to cool completely.
11. Store in an airtight container. 
12. These cookies freeze well when baked or you can freeze the dough for several weeks and bake them off later as needed to enjoy fresh baked cookies any time.

reade more... Résuméabuiyad

Easy Key Lime Freezer Ice Cream - No Ice Cream Maker Required

This idea was born from the amazing success of our recently featured Frozen Key LimePie. I was so impressed with the filling and how well it held its velvety smooth texture even under extremely cold temperature. My ancient deep freezer in the basement is set very low and even commercial ice cream that is stored in it has to be left out for some time to soften slightly before it is able to be scooped.

When I cut into that pie I was surprised at how smoothly and easily it cut and the taste and silky texture were just simply to die for. With a texture somewhere between soft serve ice-cream and a good sherbet, I thought at the time that it would make a great frozen dessert all on its own. When the opportunity arose that I needed a good simple dessert to serve a few dinner guests and anticipating being pretty time pressed on  that day, I knew I would need one to be prepared in advance when this idea again sprang to mind.

I froze it in individual portions in short whiskey glasses with a simple garnish of whipped cream and some candied lime slices made by slowly simmering lime slices in simple syrup, then leaving on a wire rack to dry overnight. It was a welcome, simple cooling dessert on a warm summer evening; a complete success. Other citrus fruits would work equally well and I plan to experiment with other flavors using this method soon. Stay tuned.

Makes about 8-10 servings

Whip to soft peaks

1 cup whipping cream

2 rounded tsp icing sugar

1 tsp vanilla extract

Set aside.

In the bowl of a stand mixer with the whisk attachment in place, add

9 extra large egg yolks

1/3 cup sugar

Whisk at high speed until  light, foamy and pale yellow in color, about 5 minute.

Slowly whisk in

Two 10 ounce cans of sweetened condensed milk

1 cup lime juice

zest of 3 limes finely minced

Gently fold in the previously whipped cream. Pour into individual serving dishes or into an airtight covered plastic container if you are planning to store the ice cream.

Freeze for several hours or overnight before serving with a garnish of whipped cream.

This idea was born from the amazing success of our recently featured Frozen Key LimePie. I was so impressed with the filling and how well it held its velvety smooth texture even under extremely cold temperature. My ancient deep freezer in the basement is set very low and even commercial ice cream that is stored in it has to be left out for some time to soften slightly before it is able to be scooped.

When I cut into that pie I was surprised at how smoothly and easily it cut and the taste and silky texture were just simply to die for. With a texture somewhere between soft serve ice-cream and a good sherbet, I thought at the time that it would make a great frozen dessert all on its own. When the opportunity arose that I needed a good simple dessert to serve a few dinner guests and anticipating being pretty time pressed on  that day, I knew I would need one to be prepared in advance when this idea again sprang to mind.

I froze it in individual portions in short whiskey glasses with a simple garnish of whipped cream and some candied lime slices made by slowly simmering lime slices in simple syrup, then leaving on a wire rack to dry overnight. It was a welcome, simple cooling dessert on a warm summer evening; a complete success. Other citrus fruits would work equally well and I plan to experiment with other flavors using this method soon. Stay tuned.

Makes about 8-10 servings

Whip to soft peaks

1 cup whipping cream

2 rounded tsp icing sugar

1 tsp vanilla extract

Set aside.

In the bowl of a stand mixer with the whisk attachment in place, add

9 extra large egg yolks

1/3 cup sugar

Whisk at high speed until  light, foamy and pale yellow in color, about 5 minute.

Slowly whisk in

Two 10 ounce cans of sweetened condensed milk

1 cup lime juice

zest of 3 limes finely minced

Gently fold in the previously whipped cream. Pour into individual serving dishes or into an airtight covered plastic container if you are planning to store the ice cream.

Freeze for several hours or overnight before serving with a garnish of whipped cream.

reade more... Résuméabuiyad