Baking during the holidays is such a tradition for my family. This year, we are spending Christmas here in SoCal by ourselves, so it’s up to me to make sure my kids get to experience the traditions I grew up with. My kids absolutely love helping me in the kitchen, and my son and I had a really fun time making these! This week, I’ll be posting several holiday recipes that I know your family will love as much as mine does. I hope you all enjoy!
For these cookies, the secret weapon is these:
Now normally, I’m not going to lie, I’m a bit of a chocolate chip snob. I pretty much never buy Hershey’s or Nestle, instead going for Guittard or Ghiradelli. It really makes a big difference in the quality of your cookie! But these were on the end cap one day at Target and I thought they sounded good, so I brought them home with me and dreamed up these cookies. You’ll need a bag of them for this recipe. Okay, let’s get started!
Mint Chocolate Chip Cocoa Cookies
by Parsley and Pepper
2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 sticks butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs, beaten
1 tablespoon vanilla
1/2 cup unsweetened cocoa
1 bag Nestle Tollhouse Winter chips
Preheat oven to 375 degrees. In a bowl stir together flour, salt, and baking soda. In stand mixer, stir together butter, both sugars, eggs, vanilla and cocoa. Gradually stir flour mixture into butter mixture and mix until combined. Add chocolate chips and stir. Drop dough by tablespoonfuls (I really love my cookie scoop for perfectly shaped cookies!) onto greased baking sheets and bake about 10 minutes. Cool on a baking rack.