Friday, February 25, 2011



2 and ¾ sticks unsalted butter, SOFT
¾ cup granulated sugar
¾ cup packed light brown sugar
2 large eggs
2 TB half & half (or cream)
1 ½ ts pure vanilla extract
3 cups all purpose flour
½ cup + 2 TB cocoa powder (not dutch process)
¾ tsp sea salt
1 and ½ tsp baking powder
½ ts baking soda
2 cups dark & milk chocolate chips
10 candy mint patties (like York peppermint patties)

In a mixing bowl, using an electric mixer, or by hand beat butter and both sugars just until creamy. Don’t overbeat. Add in the eggs, vanilla, and half & half and beat just until incorporated.
In another bowl mix the flour, cocoa powder, baking soda, baking powder and salt.
When thoroughly mixed, add to batter and stir just until blended. Stir in chocolate chips. Chill dough at least an hour before baking.
Divide dough into 10 – 12 lemon size balls. Don’t shape as a lemon though, just shape as a nice round ball. SpIit ball in half, insert a peppermint patty, cover with other half and seal all edges. Place on a parchment lined baking sheet—keeping them 3-4 inches apart. Now back into the fridge to chill.

Preheat oven to 375 degrees. Depending on your oven, these should need anywhere from 12- 15 minutes to BAKE.

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