The Taste of Tradition
Ben Loose of Gas Restaurant and Chef Randolph of Kitchen on San Marco keep their ancestry alive by sharing family traditions.
Take advantage of the mint chocolate chips sold during the holiday season and try this easy and delicious treat. The dough freezes well so you can make ahead and bake when it is time for a cookie exchange.
Ingredients
SERVINGS: 3 Dozen
- 2-1/4 cups all-purpose flour
- 2/3 cup cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2/3 cup light brown sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 (12-ounce) package mint chocolate chips
Instructions
Preheat over to 350°.
Sift flour and cocoa, then combine with baking soda and salt. Set aside.
In a large bowl, beat butter, granulated sugar, brown sugar and vanilla until creamy. Add eggs, one at a time, beating well after each egg. Gradually add flour mixture. Stir in mint chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake 8 minutes. Do not overbake.
TIP: Can't find mint chocolate chips? Try making your own. Pour 1 (12-ounce) bag of chocolate chips into a 1-gallon resealable storage bag, then place the bag flat on a cookie sheet. Pour 2 teaspoons of peppermint extract in a small dish, then place it inside the bag with the chips, being careful not to spill. Seal bag and let sit overnight to allow chips to absorb the flavoring.
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