![]() ![]() i also cut the sugar to 1.25 cups (1.75 just seemed like waaaay too much, and my sweet-toothed loved ones were still enamored). I gave three forks only because i don't like chocolate! but everyone i gave these to loved them - without my own enraptured tastebuds i don't want to give out the very special fourth fork :-) alterations: i cut the flour down to 1.5 cups and doubled the mint extract as suggested by other reviewers. Never fear, the hard ones were used in ice cream sandwiches with homemade coconut ice cream. The second batch I took out according to the recipe (and I thought too early, as they were still soft and poofy) and they remained soft even after cooling. One batch I took out when I thought they were ready and they turned hard. ![]() I completely agree with the reviewer who said there is a fine line between perfect and overdone. I think it is just the right level of mint for the cocoa. I kept the flour as called for and surprise, I did not have any problems with the dough being sticky or the cookies spreading too much. These are one of my favorite cookies ever.įantastic cookies and great flavor. I also added a few mint chocolate chips to the top of each cookie before baking. ![]() I decreased the flour to 1 1/2 cups and increased the peppermint extract to almost 2 tsp (although I may add more extract the next time I make them) as others suggested. These cookies are delicious and easy to make. I also only baked them for about 8 minutes. They were wonderful!ĭELICIOUS!! I took the advice of others and cut the flour to 1 1/2 cups and increased the peppermint extract to 1 tsp. I added all the flour it called for and it was perfect! I only put in 3/4 the butter it called for and 3 tbs of vegetable oil. The batter for this is soooo yummy! I love this recipe! In my opinion chocolate and mint go hand in hand so this is a great recipe for me! I ommited 1/2 cup flour and added some white chocolate chips( im not a huge fan of them but sometimes their nice)they were great. They came out perfectly, and I thought the balance of mint to chocolate was spot on! I followed vinorosso's advice and baked them for 9 minutes. I only had Dutch cocoa so omitted the baking soda and increased the baking powder to 1 tablespoon. Easy and delicious! I added a small amount of black cocoa powder from King Arthur's to give them a wonderful dark chocolate color, almost like Oreos. ![]()
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