As much as I lament the dizzying speed of time, I can embrace the arrival of December and all the festivities that come with it. The year has nearly vanished! It has been a good one for me. I have loved my routine of baking, keeping house, friends and family, traveling, dance. It seems that with the time all my efforts become more efficient, which means that I can enjoy all these activities even more.
I started my holidays off by baking these easy drop cookies. They are a delicious combination of chocolate and mint. For my they have just the right amount of mint and the flavor doesn’t over power. It is best to under bake these a little bit, so that you can sink your teeth into some slightly chewy goodness. At some other time of the year these would be great without the peppermint extract. I used dutch process cocoa for a more intense flavor.
- 1 1/2 cups flour
- 1/4 cup cocoa, dutch process preferred
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, lightly packed
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon peppermint extract
- 1 cup of chocolate chips
- Line 2 large baking sheets with baking parchment and preheat the oven to 350 degrees.
- Whisk together the flour, cocoa, baking soda and salt. In another bowl, beat the butter until light. Add the sugars and beat well. Beat in the egg, vanilla and peppermint extract.
- Stir the flour and chocolate chips into the butter mixture.
- Shape two tablespoons of dough into balls.
- Bake for about 15 minutes, or until set.