Friday, December 7, 2012
Double Chocolate Chip and Mint Cookies
2 Sticks of Imperial Margarine. I'm not one for plugging brands, but Imperial is the only margarine that will stand up.
1 cup brown sugar
1/2 cup granulated sugar
2 tsp. Mint extract
3 1/2 to 4 cups of all purpose flour
3/4 cup of powdered cocao
1 tsp. salt
1 tsp. baking soda
1 pkg. chocolate chips
Preheat your oven to 375F.
Cream your margarine, eggs, sugars and mint extract together in a large mixing bowl. It's okay to have it a bit lumpy. Mix in your dry ingredients (everything else except the chocolate chips), breaking up any clumps. You want your dough to be the consistency of playdough, so continue adding enough flour until you have it so. You may have as little as 3 cups or as much as 4 cups.
* Some factors that will effect the consistency of the dough are humidity, temperature or brand of margarine.
Once you have the dough firm enough that it doesn't stick to your fingers, or does but comes off easily, add in your chocolate chips.
Place them on a cookie sheet in heaps and bake for 14 minutes.