May 14, 2010

Chocolate Mint Chippers

{printable recipe here}
I've been craving chocolate lately. On Sunday, at Church, all the women had cake and talked for the last few minutes while the men and the youth took care of every thing else, namely the kids. I was dying for a piece of chocolate cake. It was calling to me (you know that feeling right? I don't even like cake that much, either. I think it was all that chocolate frosting). Then I remembered my pastry cream sitting the fridge. Pastry cream is, to me at least, better than pretty much any other food. Sure, cheesecake or really great brownies trump that, but not by much. So I abstained. I got a piece of white cake instead and gave it my tall man (since he can't have the chocolate and I couldn't justify cake and tart both!) Well, abstinence makes the heart grow fonder or something. I've been pining for chocolate all week. Add mint and I think I'll take these over pastry cream (today at least!)

About the mint chips- I love the Guittard brand. I first tried them in Utah- super cheap at Ream's (like everything else there). Now I find the mint chips, in the pretty green bag, at my Safeway, most of the time, particularly around the holidays. You can also order them. It's totally worth it, these things are so delicious and versatile. You could also chop up York peppermint patties or Junior Mints. Same idea but more mess (though still, crazy delicious!) I'm told some people don't like mint and chocolate, in which case I'd recommend peanut butter chips. Mint holds my heart though.

If you're still in the mood for something minty...
Mint Brownies (like BYU's)
Vanilla Sandwich Cookies with Mint Filling
Mint Mini Cheesecakes
Peppermint Bark Cheesecake
Mint Oreo Cheesecake Brownies with Mint Ganache

Mint Chocolate Chippers
from AnneStrawberry (but really, like Paradise Bakery's. Yum)
{printable recipe here}

1 3/4 cups Flour (Be sure to level off- you don't want too much)
1 1/4 cups Cocoa powder (I use 3/4 cup of the regular Hershey's and 1/4 of Hershey's Special Dark)
2 teaspoons Baking Soda
1/2 teaspoon Salt
3/4 cup Brown Sugar
1 cup Sugar
1 cup Butter, softened
2 eggs, room temperature
2 teaspoons Pure Vanilla Extract
1 cup white chocolate chips (I prefer Ghiradelli but let's be honest, I use Nestle or Hershey's more often!)
1 cup Guittard Mint chips

Preheat oven to 350 degrees and prepare baking sheets (Grease or line with Silpat or parchment paper).

Sift together flour, cocoa powder, baking soda, and salt. Set dry ingredients aside.

Cream together the butter, brown sugar and white sugar until light and fluffy (about 2 minutes in the KitchenAid). Add eggs one at a time, beating well with each addiction. Add vanilla and mix once to combine.

With the mixer on low, slowly add in the dry mixture, stirring until just incorporated. Fold in white chocolate chips. Scoop onto the prepared cookie sheet and squish slightly if flatter cookies are desired.

Bake for 8 to 10 minutes until fluffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Serve with milk and store in an airtight container or in the freezer (if your house is anything like mine, they'll be gone long before they go bad!)


  1. I needed these today! I have loved every one of your recipes that I have tried.

  2. How did you manage to abstain from the chocolate cake...?! Good work! I don't like mint in Savoury foods but in Sweet stuff it is so good (mint choc-chip ice cream...mmmmm!) These look delicious.

  3. I am thinking of something good that I can give to my sister this weekend! Thanks for this I don't have to think too much.

  4. Anne ! this looks amazing.
    the perfect combo...

    Since you are more of a 'baker' than I am, you really need to try the cinnabon on my blog ....
    I think you might like it :)

  5. Chocolate can only get better when there's mint involved! The look delicious!