Double Chocolate Chunk Mint Cookies Recipe

Chocolate and peppermint are a winning combination when it comes to holiday cookies.
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  • 2 cups flour
  • 2/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 1 cup granulated sugar
  • 2/3 cup firmly packed light brown sugar
  • 2 eggs
  • 1 teaspoon McCormick® Pure Peppermint Extract
  • 6 ounces semi-sweet baking chocolate, coarsely chopped
  • 1 cup coarsely chopped walnuts (optional)
20 mins
5 mins
1. Preheat oven to 350° F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.

2. 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.

3. Bake 8 to 10 minutes or just until cookies are set. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.Test Kitchen Tip: Prepare as directed, using 1 cup semi-sweet chocolate chips or chocolate chunks in place of the baking chocolate.
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Nutrition (per serving)
Calories: 210 Calories
Fat: 10 Grams
Protein: 2 Grams
Cholesterol: 38 Milligrams
Carbohydrates: 28 Grams
Sodium: 141 Milligrams
Fiber: 1 Grams

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