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A BFA Painting and Drawing graduate gone cookie designer and decorator.  I bring my knowledge of art, composition, and color to pastries to create the perfect cookies and cakes for your events or occasions.
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Sunday, February 3, 2013

Chocolate Mint Chip Cookies

Justin came home one day with a bag of Nestle half Mint half Semisweet Chocolate Chips and said "Here, I got these for you!" It totally had an implication of "Here, I bought these so you could make me something delicious with them!" So for the past month I had been wanting to come up with a recipe for perfect soft center with crispy edge chocolate cookies to put these in. I found a recipe for inspiration and the outcome was exactly what I wanted. Not as dense or as extremely rich as the Triple Chocolate Brownie Cookies or the Andes Fudge or Peppermint Bark Cookies, but still nice soft, centers with crisp edges. Not too intensely rich but still having a strong chocolate flavor to pair with the mint while not overpowering it. The mint chips are perfect little bites of freshness and lightness to the cookie. These cookies are the perfect after dinner treat...chocolate and sweet with a nice bit of refreshing mint!

Chocolate Mint Chip Cookies
Recipe adapted from Ginger and Berries
Makes 2 1/2-3 dozen cookies
Print Recipe
Ingredients
- 1/2 cup room temperature unsalted butter
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 3 oz 60% chocolate
- 1 oz unsweetened chocolate
- 2 eggs
- 1 tsp vanilla
- 1/2 cup unsweetened cocoa (I used Hershey's, use any non-Dutch processed)
- 1/4 + 1/8 cup brown rice flour
- 1/4 + 1/8 cup sorghum flour
- 1/8 cup tapioca flour
- 1/8 cup white rice flour
- 1/8 tsp xanthan gum
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 1/2 cups of mixed Nestle mint chocolate chips and chocolate chips