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Chocolate Mint Cookies

Who doesn't love a great tasting chocolate cookie?

Ingredients:

3/4 cup butter
1 1/2 cups whole brown sugar
2 tablespoons water
2 cups semisweet chocolate chips or Rancho Vignola's dark chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
Rancho Vignola's milk chocolate mint layers

Directions:

1.In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.

2.Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.

3.Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.

4.Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.

Final product:

Submitted by:

Cindee Hamilton

From:

Vernon, BC

Tags: chocolate, butter, whole brown sugar, chocolate chips, egg, flour, all-purpose flour, milk chocolate mint layers, pescetarian, vegetarian, baked goods, snack

Rancho Vignola products:

Whole Brown Sugar - ORGANIC
Milk Chocolate Wafers, 41% Cocoa - ORGANIC
Dark Chocolate Chips, 56% Cocoa - ORGANIC
Milk Chocolate Mint Layers
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Hello fellow Rancho Vignola foodies! While I would usually be writing a report on the trials and tribulations of an exciting racing season, here we are at the end my first ski-race-less winter since I was 6 years old, and I’m instead writing about wood working and web/app development! Read more...

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Thank you! Your submission has been received!

Oops! Something went wrong while submitting the form! 

Chocolate Mint Cookies

Who doesn't love a great tasting chocolate cookie?

Ingredients:

3/4 cup butter
1 1/2 cups whole brown sugar
2 tablespoons water
2 cups semisweet chocolate chips or Rancho Vignola's dark chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
Rancho Vignola's milk chocolate mint layers

Directions:

1.In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.

2.Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.

3.Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.

4.Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.

Final product:

Submitted by:

Cindee Hamilton

From:

Vernon, BC

Tags: chocolate, butter, whole brown sugar, chocolate chips, egg, flour, all-purpose flour, milk chocolate mint layers, pescetarian, vegetarian, baked goods, snack