Only one more day until Christmas! It’s a total bummer that Christmas fell on Tuesday this year. I spent the weekend relaxing and doing some Christmas prep but I still had to go into work today. I took a few of these cookies with me. They’re packed full of chocolate.Soft on the outside with the slightest crisp on the outside.
I made these cookies a few weeks ago and put them in the freezer for Christmas.They taste better fresh (the top will start to lose it’s crispness) but I don’t want to spend all day on Christmas in the kitchen. I used my precious bag of green mint chips. I only had one bag and these are a rare find. I don’t always find them when I’m back home in the US.
The recipe is from Rose’s Christmas Cookies. An older book but it’s filled with all the classic Christmas cookies you’ll need. The original recipe calls for a mix of chocolate chips and macadamia nuts but I used a whole bag of mint chips instead.
227g semisweet chocolate
28g unsalted butter
28g plain flour
1/4 tsp baking powder
1 tsp vanilla
1 bag mint chocolate chips
- Preheat the oven to 350 F/180 C. Line 2 baking trays with parchment paper. Place the chocolate and butter in a double boiler and stir until melted. Set aside.
- In a small bowl whisk together the flour and baking powder,
- In the bowl of an electric mixer beat together the eggs, sugar and vanilla for a few seconds. With the mixer on low speed add the chocolate mixture and beat until combined.
- With the mixer on low speed add the flour until just combined. Fold in the chocolate chips with a spatula.
- Drop 1 tablespoon of batter onto the cookie sheet keeping 1 1/2 inches between each. Keep the dough piled high. It will be very runny, Bake for 7-10 minutes rotating the tray halfway through.
My batter was too runny to begin with. I let it rest for about 5 minutes before I scooped. Don't leave it too long or the chocolate will start to harden.
Adapted from Rose’s Christmas Cookies