Been so busy catching up with lots of stuff these 2 weeks.
Hubby’s grandma passed away, I think 2 weeks back, and it was really heart-breaking for everyone. Back to work, I was catching up on marking books for the kids; For the blog, catching up on the blog posts that were supposed to be out (thanks for all the patience!).
Anyway, I made a batch of cookies last Friday. These cookies are chewy kind of cookies, which I really like! It has crisp edges and chewy centres – reminds me of Subway’s cookies. Not overly sweet, however if you are more health conscious, you might want to cut the sugar by a little, or add less chocolate pieces.
These cookies can “feel” slightly oilier because the recipe uses melted butter – which is essential for chewiness!
We didn’t really chill the dough for long – because me and MIL couldn’t wait lol. We put the dough in the freezer for like 10 mins (so it gets chilled quicker) before we started to bake.
Mocha Mint Chips Cookie – Recipe Adapted from Sally’s Baking Addiction
– 280 grams all-purpose flour
– 1 teaspoon baking soda
– 1 and 1/2 teaspoons cornstarch
– 1/2 teaspoon salt
– 1 teaspoon unsweetened cocoa powder
– 1 Tablespoon instant coffee
– 170 grams unsalted butter, melted
– 150 grams light brown sugar, loosely packed
– 100 grams granulated sugar
– 1 large egg + 1 egg yolk, room temperature
– 2 teaspoons vanilla extract
– 1 and 1/2 cup Andes Mint Baking Chips or chopped Andes Mint bars
1. Toss together the flour, baking soda, cornstarch, salt, cocoa powder, and instant coffee in a large bowl. Set aside.
2. In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain.
3. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla.
4. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft.
5. Fold in 1 and 1/4 cup Andes Mint pieces. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough.
6. Cover the dough and chill for 1 hour, or up to 3 days. Chilling is mandatory.
7. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes. Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
8. Roll the dough into balls, about 2 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. *I used 1 tablespoon of dough, baked at 10-11mins.
9. Put 9 balls of dough onto each cookie sheet. Take the reserved 1/4 cup of Andes mint pieces and press on top of the dough balls for looks, if desired. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. For a crispier-edged cookie, bake for 13 minutes. The cookies will continue to bake on the cookie sheet when you remove them from the oven. Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely. *I realised the normal Andes chocolate will melt under high heat, even though I pressed them into the cookie after baking. So if you do not want any mess, you can skip topping the cookies with the mint pieces.
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