Monday, November 11, 2019

Double Chocolate Mint Cookies - Burnbrae Farms #CookieEggsChange - Part One














Tis the season for homemade cookies...and Burnbrae Farms #CookieEggsChange!

What better way to share the season of gatherings and entertaining than with delectable treats. I believe homemade gifts are truly gifts from the heart. Who wouldn't adore being gifted a beautiful tray of cookies, like these Double Chocolate Mint Cookies? With the help of Burnbrae Farms Whole Egg Egg Creations, these cookies are a dream to make with your children.

I hope you enjoy these as much as my family do. Be sure to check Part Two of this delicious post.


Double Chocolate Mint Cookies

2 cups all-purpose flour
1 cup Dutch-processed cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened at room temperature
1 cup granulated sugar
½ cup brown sugar, packed
½ teaspoon pure vanilla extract
½ to 1 teaspoon peppermint extract, depending on the level of mint you prefer
6 ounces premium white chocolate, chopped and melted
6 ounces premium dark chocolate, chopped and melted
¼ cup peppermint candies, finely chopped


Sift together flour, cocoa powder, baking soda, and salt. Set this aside.

In a mixing bowl, using an electric mixer, cream together the butter, granulated, and brown sugar until pale and fluffy - for five minutes. Add Egg Creations whole egg to butter mixture and beat until homogenous. Add in both vanilla and peppermint extracts.

Reduce speed to low on mixer and slowly add the flour mixture. Mix only until batter comes together. The dough will be soft and sticky. Gather and wrap the cookie mixture in plastic wrap and refrigerate for one hour or overnight.

Preheat oven to 350 degrees F.

Line two cookie sheets with parchment or silicone mats. Scoop the cookie dough using a two-inch scoop with a retractable mechanism for easier release. Drop cookie dollops onto the cookie sheet about two inches apart.

Bake cookies for 10 minutes. Remove from the oven and allow to cool for several minutes before transferring to a wire rack to cool completely.

Once cookies are completely cooled, dip half the cookie into the melted chocolate; gently shake cookie and allow excess chocolate to dip back into the bowl. Do not scrape chocolate along the side of the bowl or it will ruin the smooth aesthetic. Immediately sprinkle peppermint candies over coated portion and place onto a tray. Chocolate will set up at room temperature or pop into refrigerator for ten minutes to chill faster.

Store cookies at room temperature in an airtight container for four to five days.

Disclosure: I am participating in the Burnbrae Farms CookieEggchange campaign. I received compensation in exchange for my participation. As always, any and all opinions are 100% my own.

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