Cookie of the Day - January 3, 2011

Peppermint Chocolate Chip Cookies

A variation of Triple Chocolate Cookies recipe from January 1/2, 2011.

1 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
Pinch of salt
1/2 cup (1 stick) sweet butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
1 cup semisweet chocolate chips

Preheat the oven to 350 degrees.  Sift together the flour, cocoa powder, baking soda, baking powder, and salt.  Set aside.  Beat the butter and sugar until smooth and creamy, and beat in the egg and extracts.  Add the flour mixture and mix until almost blended.  Add the chocolate chips, and mix.

Scoop the dough onto a baking sheet 2 inches apart.  If preparing dough ahead, roll the dough into a log 1 1/2 inches thick, wrap in foil, and refrigerate for 2 hours.  Before baking, cut the log into 1/4 inch slices and place the slices 1 1/2 inches apart on a non-stick baking sheet.  Bake for 12-14 minutes.

Transfer to a wire racxk to cool, and store in an airtight container for 5 to 7 days.

Makes 3 dozen. 

Cookie of the Day....January 1-2, 2011 - HAPPY NEW YEAR!

TRIPLE CHOCOLATE COOKIES

Rich and full-flavored, these chunky chocolate cookies with dark and white chocolate chips are irresistable.

1 cup all purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon baking powder

Pinch of salt

1/2 cup (1 stick) sweet butter

1/2 cup granulated sugar

1/2 cup light brown sugar

1 egg

1 teaspoon vanilla extract

1/2 cup (3 oz.) semisweet chocolate chips

1/2 cup (3 oz.) white chocolate chips

Preheat the oven to 350 degrees.  Sift together the flour, cocoa powder, baking soda, baking powder, and salt.  Set aside.  Beat the butter and sugar until smooth and creamy, and beat in the egg and vanilla extract.  Add the flour mixture and mix until almost  blended.  Add the chocolater chips, and mix.

Scoop the dough onto a  baking sheet 2 inches apart.  If preparing dough ahead, roll the dough into a log 1 1/2 inches thick, wrap in foil, and refrigerate for 2 hours.  Before baking, cut the log into 1/4 inch slices and place the slices 1 1/2 inches apart on a non-stick baking sheet.  Bake for 12 to 14 minutes.  

Transfer to a wire rack to cool, and store in an airtight container for 5 to 7 days.

Makes 3 dozen. 

COOKIE OF THE DAY.....

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