Friday, January 13, 2012
These cookies were pretty much some of the best cookies I've ever made. I made them for the family Christmas party and then for a New Year's Eve party. Delicious, all the way around. And the great thing is it's a basic chocolate cookie recipe that I just modified by adding peppermint chips, so you could just make chocolate cookies or modify them again by adding something else. I've been thinking of trying coconut, chocolate chips, peanut butter chips, etc. I made them the first time using white flour, and the second time using whole wheat flour, and I'm told you can't tell the difference at all.
Recipe adapted from Dine & Dish
1 1/4 cups butter softened
2 cups white sugar
2 teaspoons vanilla extract
2 cups whole wheat flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup Andes red peppermint chips
Preheat oven to 350 degrees Fahrenheit.
In a large bowl cream together the butter and sugar until light and fluffy. Beat in the eggs, then add the vanilla.
In a separate bowl stir together the flour, cocoa powder, baking soda, and salt. Gradually mix into the creamed mixture.
Drop dough by teaspoonfuls onto parchment lined cookie sheets.
Bake 9 minutes in the preheated oven. Cookies will be soft and still look slightly doughy.
Let set and cool on cookie sheet for 2 minutes then remove from sheet onto wire rack to cool completely.