Mint Chocolate

I hear echoes of my mom's voice when I realize I like something that I hated years ago, she always warned "you're taste buds will change will change when you're older - just wait".

I'm not sure if it's for the better, because I now love things like tomatoes and broccoli, or if it's for the worse because I now love more baked goods, like these minted double chocolate cookies.

Although there are not many children who will say no to chocolate, there is something that comes off as SO reminiscent of a re-purposed tube of toothpaste in a minted baked good.

I honestly think my younger self would even approve of these cookies though.  They've been described as amazing, delicious, and the best cookies ever.  Strangers declared their love for me over them.  So next time you want to mix up a batch of chocolate chip cookies you should also brave the substitutions below, not only to blow your own mind, but also the taste buds of all your cookie testers.

Enjoy!

Minted Double Chocolate Cookies

Dry Ingredients:

• 1 c wheat flour
• 1 c white flour
• 1/2 t baking soda
• pinch of salt

Wet Ingredients:

• 1 stick unsalted butter, softened to room temperature
• 1 stick of margarine, softened to room temperature
• 3/4 c dark brown sugar, packed
• 1/2 c white sugar
• 2 large eggs
• 3 oz bittersweet chocolate, melted
• 1 oz milk chocoalte, melted
• 2 t peppermint extract

Mix-Ins:

• 11 oz white chocolate, chips or chunks

Combine:

1. Line a baking sheet with parchment paper and preheat the oven to 375 degrees
2. Using a tight-wired whisk, mix together the dry ingredients in a medium sized mixing bowl.
3. In a separate medium sized metal mixing bowl, use the same whisk to beat the butter.
4. Add in the sugar and beat until light and creamy.
5. Add in one egg and beat in until well incorporated, then add the next egg and beat in again.
6. Place the chocolate in a small bowl and microwave for 15 seconds at a time until it is melted, stirring gently with a fork in between intervals.
7. Gently fold the melted chocolate into the egg mixture, then gently fold in the peppermint extract.
8. Partially fold the dry ingredients into the wet ingredients, add the chocolate chips, then mix completely but gently.
9. Place 1 tablespoon sized pieces of dough about 2-3 inches apart on a baking sheet - these cookies will spread a lot as they cook so you don't want them to be too close together.
10. Bake for 10-12 minutes, let sit for 1-2 minutes, then transfer to a cooling rack.
11. Enjoy!