Footer's Catering
Double Chocolate Andes Mint Cookie
yield =
25-30
1/4 pound
unsalted butter, melted
7 1/2 ounces
brown sugar
3/4 teaspoon
baking powder
1/2 teaspoon
salt
2 whole eggs
1/2
Tablespoon vanilla extract
2 ounces
cocoa powder, sifted
7 1/2 ounces
all purpose flour, sifted
6 ounces
chocolate chips
5 ounces Andes mint pieces
Procedure:
1. Mix
butter, brown sugar, baking powder and salt
2. Scrape
the bowl down and add eggs and vanilla on low speed
3. Add flour
and cocoa on low speed until just incorporated
4. Add
chocolate chips and Andes pieces
5. Scoop
Tablespoon sized balls of dough onto a paper lined cookie sheet
Bake at 350
degrees F for 9-10 minutes, turning the pan halfway through baking
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