I guess I'm not the only one who has a to-cook list during our vacations. The Enthusiastic Kitchen Elf insisted that we bake cookies tonight. He wanted to make double chocolate chip cookies with mint extract and asked me to take him to the grocery store. Okay. I'm just grateful that there's a Safeway just across the street from our timeshare.
- 1/2 C butter
- 2 C semi-sweet chocolate chips, divided
- 3/4 C organic granulated sugar
- 1/3 C unsweetened cocoa powder
- 1 C flour
- 1/2 t salt
- 1 t baking powder
- 1 t pure mint extract
- 1 large egg
- 1/2 C pecan pieces
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Place 1 C chocolate chips and butter into a small saucepan. Heat over low heat until everything is melted and smooth.
In a large mixing bowl, whisk together the sugar, cocoa powder, flour, salt, and baking powder. Add the egg and fold it in with a spatula. Pour in the melted chocolate-butter mixture and the mint extract. Mix until everything is moistened.
Stir in the remaining chocolate chips and nuts. Drop the cookies by the tablespoon onto the parchment-lined baking sheet.
Bake the cookies for 12 to 14 minutes. They will look dull. Remove them from the oven, and cool right on the sheets.
Makes approximately 30 cookies.