Chocolate Mint Chip Cookies

Currently listening to: A Very She & Him Christmas
What I should be doing instead of this: Filling out my DSHR app for the Red Cross

     This is a very very very very very easy recipe. I enjoy an easy recipe, especially when it yields a yummy result.






Chocolate Mint Chip Cookies
(Recipe taken from the side of a Duncan Hines cake box)
Yeild: 2 1/2 dozen


1 box of Dark Chocolate Fudge cake mix
1/4 cup packed brown sugar
1 tsp vanilla
1/2 cup melted butter (let it cool a bit)
2 eggs
Half bag (or 3/4 of the bag if you're like me) of Nestle's dark chocolate and mint chips


Step 1
    Preheat oven to 350 degrees. Yeah!


Step 2
    Throw all these ingredients together in a medium bowl and mix. Wow, wasn't that easy! But wait, make sure the butter isn't piping hot when it mixes with the eggs, we wouldn't want scrambled eggs in our cookies now would we? Unless that's the flavor that you're going for, then go for it...

Can I have some now please?

Step 2

    Place the cookies on a cookie sheet giving them a good distance between each other, these cookies spread out pretty far. Look at my picture if you want a good reference (as I am not good at estimating measurements).

Step 3
     Cook the cookies for about 10 minutes, which will give you a pretty chewy cookie with a crispy edge. Be sure to remove these cookies from the pan pretty quickly as it can make the bottoms a bit too overcooked.

Now there you have some speedy minty and chocolate-y cookies! I love this chocolate cookie recipe because I can change out the chips...peanut butter chips, semisweet chips, white chocolate chips... All the possibilities!

Tips and Tricks

So, I decided that I needed to add a tips and tricks post instead of writing my tips and tricks into each recipe I put up.

So here is my #1 Tip: ROOM TEMPERATURE EVERYTHING (unless otherwise stated). This can really make or break a recipe.

• So you need room temperature butter... thankfully there are microwaves around because this is how I do most of my butter. I don't really plan my baking ahead of time and don't wanna wait the normal 30 minutes for butter to get room-temp. Also, sometimes room-temp isn't always perfect because of these things called seasons, and it tends it get kinda roasty during the summer in my whereabouts. So for my butter, I just toss 1 stick into the microwave for 7 seconds, flip it, and then do another 7 seconds. This normally gets me the consistency that I like.
• Room temperature eggs -- can't really toss these guys into a microwave, but what you CAN do is to put them into a bowl of lukewarm warm water and wait for the magic to happen... well, it's not really magical, the eggs just get to room temp faster.
• Milk -- you can microwave this... or take out the amount you need and it reaches room temp pretty quickly.

Tip #2: No buttermilk? No problem. Just take 1 cup of milk and add 1 tbsp of lemon juice or white vinegar, then let it set for a couple minutes. Wham! There you got your buttermilk! As with all substitutions, you won't yield perfect results, but its better than nothing.

Tip #3: I love love love this website for all my substitutions: Joy of Baking Substitutions. They've got almost everything in there!

Tip #4: If you want a quality product, use quality ingredients. Now I don't do this with all of my baked goodies because I kinda don't care. I only care when it is 1 flavor and it needs to make an impression, for example: chocolate pie. Gotta use the good stuff to make a wonderfully delicious chocolate pie!

Tip #5: Always, always, always add hot stuff to cold when it involves eggs. And do it slowly while whisking... unless you're going for the cooked scrambled egg flavor ;)


I'll slowly add to this list as I think of things!