Mccormick Double Chocolate Chunk Mint Cookies Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together, butter, sugar and eggs. Mix in remaining ingredients. Blend well.
• Drop by teaspoonful onto a cookie sheet. Bake at 350 degrees F (175 degrees C) for 8-9 minutes. Cookies will be soft. Cool about 1 minute on cookie sheet then remove to a wire rack to cool completely.
• Recipe Variation: For a different flavor, omit peppermint extract and use a total of 2 teaspoons of vanilla. Also substitute peanut butter flavored chips for the chocolate chips.

Steps:

• Mix flour, cocoa powder, baking soda and salt in a medium bowl. Set aside. Beat butter and sugars in a large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extract; mix well. Gradually stir in flour mixture on low speed until well mixed. Stir in chocolate and walnuts.
• Drop dough by rounded tablespoonfuls about 2" apart on baking sheets sprayed with no-stick cooking spray.
• Bake in preheated 350 degree oven 8-10 minutes or until cookies are set. Cool on baking sheets 2 minutes and then remove to wire racks to cool completely.
• Store in airtight container up to 5 days.

Steps:

• Place 1 oven rack in the center of the oven and 1 oven rack in the bottom third and preheat the oven to 300 degrees F. Line 2 large rimmed baking sheets with parchment paper. Set aside.
• In a small bowl, combine the bittersweet chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.
• In a medium bowl, sift the flour, cocoa, baking powder and salt. In a large bowl, whisk together the sugar, eggs, 2 tablespoons water and vanilla extract. Gradually add the dry ingredients. Fold in the cooled chocolate. Stir in the chocolate mint pieces. Chill the dough 10 minutes to firm slightly. Using 1/4 cup measuring cup, drop 6 mounds of batter onto each prepared sheet, spacing evenly apart.
• Bake the cookies 9 minutes. Reverse the baking sheets (top to bottom) and continue baking until the cookies are slightly puffed and dry looking with some small cracks on top, 9 to 10 minutes longer. Cool the cookies completely on sheets (they may deflate slightly as they cool).

Steps:

• Heat oven to 350°F
• Beat butter and sugar in large bowl until creamy. Add egg and vanilla; beat well. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, beating well. Stir in mint chocolate chips. Drop by rounded teaspoons onto ungreased cookie sheet.
• Bake 8 to 9 minutes or just until set; do not overbake. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

Steps:

• Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
• Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
• Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter, white sugar, and brown sugar in a large bowl until fluffy. Stir egg, vanilla extract, and mint into the mixture until thoroughly combined. Mix flour, cocoa powder, baking soda, and salt into wet ingredients to make a smooth dough. Gently fold chocolate chips into the dough. Drop by spoonfuls onto baking sheets.
• Bake in the preheated oven until cookies are set, 10 to 12 minutes.

Steps:

• Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate and walnuts.
• Drop dough by rounded tablespoons about 2 inches apart onto baking sheets sprayed with no stick cooking spray.
• Bake 8 to 10 minutes or just until cookies are set. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.