CHOCOLATE-MINT CHRISTMAS COOKIES
- The Rainbow Team
- Apr 16, 2016
- 2 min read
yield: about 30 cookies
1 cup all-purpose flour 1/2 cup unsweetened cocoa powder 1/2 tsp baking soda 1/2 tsp salt 4 oz semi-sweet chocolate, chopped 1/2 cup (4 oz) butter, cut into pieces 1.5 cups sugar 2 large eggs, room temperature 1 tsp vanilla extract 1 cup Christmas Mint Lentils
This recipe is so quick and easy, you don’t even need a mixer to make it. Start by preheating the oven to 325F. Combine the flour, cocoa powder, baking soda, and salt in a bowl, and whisk or sift until they’re combined and your cocoa powder doesn’t have any lumps.
Place the chopped chocolate and the butter in a large heat-safe bowl, and microwave until they’re melted. Be sure to stir after every 30-45 seconds so the chocolate doesn’t overheat or burn. Once it’s melted, let it cool for about 5 minutes so it’s no longer hot.
Add the sugar, the eggs, and the vanilla to the melted chocolate mixture, and whisk until it’s totally combined and shiny and smooth.
Now add your dries, mixing them in with a spatula until they’re totally incorporated and you don’t have any clumps of flour or cocoa. Stop mixing once everything comes together so the cookies don’t get over-mixed and tough.
Now for the fun part: add the Christmas Mint Lentils! Add about 3/4 cup of the lentils, set the rest aside for now, and stir until they’re mixed in. The great thing about the mint lentils is that they’re not a chocolate candy with a little hint of mint as an afterthought, they’re pure mint through and through. So when you add them to baked goods, like these Chocolate-Mint Christmas Cookies, they bring a strong mint punch that mixes nicely with the dark chocolate cookie.
Scoop the cookies into small balls on parchment-covered baking sheets. Since we want these cookies to really pop with Christmas colors, take the lentils you set aside, and press 2-3 of them directly on top of each cookie ball. This way, when they spread during baking, they’ll still have red and green candies right on top.
Bake Chocolate-Mint Christmas Cookies for about 12-14 minutes, until they’ve spread and have a few cracks on the surface. Let them cool for a few minutes on the tray, and then move them to a wire rack to cool completely. These rich chocolate cookies are soft and chewy, with just the right amount of crunch from the mint lentils.
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