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A peak of chocolate divinity
dusted by sugar and the chill of peppermint.
These chewy, deep dark chocolate cookies have a slightly crunchy crinkle on the outside making them a melt-in-your mouth delight. With a little confectioners' sugar sprinkled on top, they are as pretty as they are delectable.
Sugar, Malted Wheat Flour, Powdered Sugar, Cocoa processed with alkali, Chocolate chips (sugar, chocolate liquor, cocoa butter, chocolate liquor processed with alkali, soy lecithin added as an emulsier and salt), Mint drops (Sugar, partially hydrogenated palm oil, nonfat dry milk solids, soylecithin, articial color, natural ? avor, peppermint oil), Baking Powder (sodium acid pyrophosphate, baking soda, cornstarch, monocalcium phosphate), Vanilla, Sea Salt Contains: Wheat, Milk, Soy
Directions:Directions: Pour contents of cookie mix into bowl of electric mixer. Add meltedbutter while mixing on low speed. Add eggs and beat on medium speed until well combined. Pat dough into a disk. Wrap in plastic wrap. Chill in freezer for 1 hour.When dough has chilled, preheat oven to 350øF. Grease or spray 2 cookie sheets, or line sheets with parchment paper. Pour powdered sugar into small mixing bowl. Form cookie dough, by hand, into 1«" balls, or use a small ice cream scoop. Roll each in powdered sugar, coating each ball generously. Place on cookie sheet, allowing space around each cookie. Bake until tops appear cracked (10-13 minutes). Allow cookies to cool on sheet for 5 minutes, then remove to wire rack.
We received this cookie mix as a gift. My 13-year-old daughter (who makes excellent cookies from scratch) followed the instructions, but as they baked the cookies flattened and spread, into a near solid sheet. I can't figure out what could have gone wrong with only two ingredients to add. She cooled the dough in the freezer for an hour as instructed and baked it at the proper temperature. I hate to give a bad review--the flavor of the final product was delicious--but a cookie mix should make it easy to get good results.