Dark Chocolate & Mint Chip Red Velvet Cookies

We are making milestones at the Denney house.  Yesterday, my six month old took a bottle for theeee very first time.  I’ve been working on it for months  and he has refused.  You guys! Do you know what this means for me? 
 
Freedom.  
 
Girls’ nights.  
 
Date nights with the Mr. Kid Free.  Without the worry of rushing home to feed a mad, starving baby.  
 
That, my friends, is exciting!!  It has nothing to do with these cookies, but still, it’s exciting!!
 
Some of you might have seen a teaser for these red velvet cookies on Instagram over the weekend.   I actually had something savory to share today, but after eating about a dozen of these Saturday night while parked on the couch watching a marathon of Lifetime Christmas movies, I decided these took precedence.  
 
 
I used Jessica’s from How Sweet It Is recipe for her red velvet chocolate chip cookies. All I did was threw in some of Nestle’s dark chocolate and mint morsels (a holiday limited edition–go get some!).  Aren’t they kind of cute and festive?  
 
Not to mention rich and chocolaty, chewy, fudgy, and minty.  Although the texture is completely different, throwing in the mint chips gave them the flavor of a thin mint cookie.  A good thing if you ask me.  
 
 
 
 
Dark Chocolate & Mint Chip Red Velvet Cookies
 
Ingredients
yields: 12-15 cookies
1/2 cup butter, soft
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 1/4 tsp vanilla
1 1/2 cups flour
1/3 cup cocoa powder
1 tsp baking soda
1/4 tsp salt
1 tsp red food coloring
1/2 cup Nestle Toll House Dark Chocolate & Mint Morsels (limited edition)
Directions
Preheat oven to 350. Line cookie sheet with parchment paper and set aside.
Cream butter and sugars together until fluffy. Beat in red food coloring until even in color.
Beat in egg and vanilla until creamy.
Gradually stir in (slow if using hand or stand mixer) flour, cocoa powder, baking soda and salt. Stir in chocolate and mint chips.
Drop 1-2 rounded tablespoons on parchment. Bake for 8-10 minutes.
Remove from oven and let cool for several minutes before transferring to a cooling rack.*original recipe baked at 375 for 10-12 minutes, but mine baked best at 350 for 8-10 minutes.

 

slightly adapted from How Sweet It Is

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