peppermint-dark chocolate chip cookies
Another quick recipe day!
I made these cookies this past weekend using Martha Stewart's "Cakey Chocolate Chip Cookies" recipe as an inspiration. I have provided the vegetarian AND vegan substitutions -- so enjoy, and have a great Thanksgiving. I'm taking a break from posting until later in the week.
PS: If you haven't already, now's the perfect time to pick up Martha Stewart's COOKIES cookbook.
Now back to the cookies!
PEPPERMINT-DARK CHOCOLATE CHIP COOKIES
What you'll need . . .
- 2-1/4 cups whole wheat pastry flour
- 1/2 teaspoon baking soda
- 14 tablespoons unsalted butter (or Earth Balance, which is what I used) at room temp.
- 3/4 cup sugar (I used Sugar in the Raw, like always)
- 1/4 cup packed light brown sugar
- 1 teaspoon coarse Kosher salt (ONLY if you used the unsalted butter)
- 2 teaspoons peppermint extract
- 2 large eggs (or 1/2 cup applesauce)
- 2 cups dark chocolate chips (vegans -- these will also work perfectly if you can't find dark chocolate that's dairy free)
Method . . .
- Preheat oven to 350 degrees F.
- Whisk together flour and baking soda in a bowl.
- Put butter (or Earth Balance) and both sugars in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until pale and fluffy; about 2 minutes.
- Reduce speed to low. Add salt (if you used unsalted butter), peppermint extract, and eggs (or applesauce), and mix until combined; about 1 minute.
- Add flour mixture and mix until JUST combined.
- Stir in chocolate chips.
- Drop heaping tablespoons (and, yes, I measured them out -- see above -- to be that size for once) onto a nonstick baking sheet, spacing 2 inches apart.
- Bake cookies until centers are set and edges are golden -- about 10 to 12 minutes. Be sure to rotate sheets halfway through the backing process.
- Let cool on sheets for 2 minutes . . . and then transfer cookies to wire racks to cool completely.
- Store cookies in airtight containers (they should be good for up to 1 week!)
What's to come?
Lindsey, one of my very best friends, recently wowed her office (which also happens to be my OLD office) with her Pumpkin Cheesecake Bites (topped with Maple-White Chocolate Frosting). Of course, I begged her to share with me so I could, in turn, share with all of you. I made a tasty coconut-cranberry stew last night. It's much more complicated than just those two flavors, so I still need to formulate an appropriate name.
I'll also be baking some things for Thanksgiving . . .
On the crafty side of things, my husband and I made these beautiful pincushion ornaments. They're unique and shatter-proof! I'll be providing a detailed how-to post so you don't need to buy them from Anthropologie (seriously, $24 each?).
Oh, and one last thing. I recently joined the Daring Bakers! After seeing all those yummy pizzas pop up last month, I just couldn't resist. I mean, ALL the challenges look so delicious. Is anyone else who reads this blog a member??? I'm incredibly excited!
x.o.x.o.
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