It was another fun cookie swap, although it went by way too fast. There was a tie for 1st place and 2nd place, so we had 4 winners overall this year, but all of the cookies (and bon bons, and chocolate covered pretzels….) were great.
This Mint Chocolate Delight was made by first time swapper Page. They start out like a classic Tollhouse cookie, and then take a fun turn. The crushed candy canes make them look festive, and the cookies have a great fudge-like texture. You can’t go wrong with the combination of chocolate and mint.
Mint Chocolate Delights
2 c. flour
2/3 c. cocoa
1 t baking soda
1/2 t salt
1 c. butter, softened
2/3 c. sugar
2/3 c. brown sugar
1 t vanilla extract
1 c. semisweet chocolate morsels
10 candy canes, crushed
Preheat oven to 325F. Combine flour, cocoa, baking powder, and salt in a small bowl and set aside. In a large bowl, cream the butter. Add the sugars and vanilla and beat until creamy. Add the eggs, one at a time, beating after each addition. Gradually beat in the flour mixture. Stir in the morsels and the dust from the candy canes into the batter, reserving the larger pieces of candy cane. Drop by rounded tablespoon onto a cookie sheet covered in parchment paper. Press the candy cane chunks onto the cookies. Bake the cookies for 6 minutes; allow them to cool on the parchment paper before removing them to cooling racks.
-Adapted from the Nestle Tollhouse Mint Chocolate Delight recipe