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Archive for March 15, 2016
A St. Pat’s special: green mint chocolate chip cookies. Photo courtesy McCormick.
A tip from McCormick: Use green food color to tint minty chocolate chip cookies for your favorite leprechauns. If you don’t like mint, you can substitute vanilla extract.
Prep time is 15 minutes, cook time is 10-12 minutes.
RECIPE: GREEN MINT CHOCOLATE CHIP COOKIES
Ingredients For 3 Dozen Cookies
2-1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1-1/4 cups sugar
1 to 1-1/2 teaspoons green food color
1 teaspoon pure peppermint extract
1-1/2 cups semi-sweet chocolate chips
1. PREHEAT the oven to 375°F. Mix the flour, baking soda and salt in medium bowl. Set aside.
2. BEAT the butter and sugar in a large bowl with an electric mixer on medium speed, until light and fluffy. Add the eggs, food color and peppermint extract; mix well. Gradually beat in the flour mixture on low speed until well mixed. Stir in the chocolate chips.
3. DROP by heaping tablespoons, about 2 inches apart, onto ungreased baking sheets.
4. BAKE 10 to 12 minutes or until the cookie edges are lightly browned. Cool on baking sheets for 1 minute. Remove to wire racks; cool completely.
TIP FOR GROWN-UPS
Add some Crème De Menthe or Irish Cream Liqueur to that chocolate milk!
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