Mint Chocolate Chip Cookies

In honor of March, (and because my cookie dough stock pile ran out in the freezer) I decided to make some Grinch Cookies Mint Chocolate Chip Cookies! 🙂 And this time I took pictures during the process of making the dough & documented how I save the cookie dough in the freezer to have fresh baked homemade cookies whenever I want!

DSC_0181

Mint Chocolate Chip Cookies:

2/3 cup shortening

2/3 cup butter

1 cup white sugar

1 cup brown sugar (packed)

2 eggs

1 teaspoon vanilla extract

3 cups flour

1 teaspoon soda

1 teaspoon salt

Green food coloring (I used Wilton Kelly Green paste)-just enough to give it a pretty mint color, but not enough to make it look like toothpaste

1 & 1/4 teaspoons mint extract

1-12 oz bag chocolate chips or more! 🙂

Cream the shortening, butter, and both sugars. Then add the eggs, and vanilla. Add remaining ingredients. When dough is complete, minus the chocolate chips, add your green food coloring so that you are able to fully see what the color will be since the flour is already added. This is also a good time to add the mint extract as all the other ingredients are already included, so you can get a good sense of the flavor. (Although I know I like the 1 & 1/4 teaspoon amount, so I add the mint extract when I add the vanilla) Mix in your chocolate chips. Drop by teaspoon full onto greased cookie sheets. I like to use my regular Pampered Chef cookie scoops to make the perfect sized cookies and to keep the dough off my fingers, so I am less likely to be tempted to eat some. Bake at 375 degrees F for 10-12 minutes. (Usually a full 9:30 to 10 minutes)

4 WW Points each

I use my hot pink “Raspberry Ice Artisan Deigner Series” Kitchenaid mixer to make this and everything!!! It makes the process so much easier. This stand mixer was a Christmas present from my parents a couple years ago and I LOVE IT!!! Best Christmas Present Ever!

Cream the butter, shortening, sugar, & packed brown sugar until smooth (no lumps of anything).

Cream the butter, shortening, sugar, & packed brown sugar until smooth (no lumps of anything).

Creaming the first four ingredients.

Creaming the first four ingredients.

Should look like this when done creaming.

Should look like this when done creaming.

Add the two eggs, cracking each separately into a small bowl to ensure no shells get into the dough.

Add the two eggs, cracking each separately into a small bowl to ensure no shells get into the dough.

Just a side note: if you do happen to get an egg shell in your small dish, or your batter for that matter, use a large piece of the egg shell to carefully scoop it out of the dish. Nothing else works as well!

Add 1 teaspoon of vanilla and 1 & 1/4 teaspoons of mint extract.

Add 1 teaspoon of vanilla and 1 & 1/4 teaspoons of mint extract.

Mix together, remembering to scrape down the sides & bottom of the bowl so everything gets mixed in completely.

Mix together, remembering to scrape down the sides & bottom of the bowl so everything gets mixed in completely.

Add 3 cups All Purpose flour.

Add 3 cups All Purpose flour with the salt and baking soda. I try to sprinkle around the salt and the baking soda over the flour, this helps to ensure it gets mixed in evenly and you don’t get baking soda clumps-there is nothing worse than that! (Trust me-Dad has made us pancakes before! 😉 )

Note: If you have a smaller bowl, add your flour 1 cup at a time, mixing on low speed in between.

Add our green food coloring at this point.

Add the green food coloring at this point.

I add the food coloring during this step so that you can get a true sense for what the color looks like, because the white flour dilutes the color a bit. I used Wilton paste food coloring in the color “Kelly Green”. I like to use a knife to scoop out a little dye, then I slide it off on the beater of the mixer and let the mixer do its thing! If I want to add more dye, I use a new clean knife to dip into the dye and scoop out a little more and do the same thing. *Remember you can always add dye, you just can’t take it out, so add small amounts of dye at a time. Also, word from the wise, be sure to put the knife that has dye on it straight into the sink after you have spread it on the beater, otherwise it can temporarily stain your counter, get on you, etc.

My favorite part! Add the Semi-sweet chocolate chips.

My favorite part! Add the Semi-sweet chocolate chips.

I added about 2 cups of Semi-sweet chocolate chips because I used a whole bag and then I had about a half a cup left from another bag.

Mix it all together.

Mix it all together.

I love desserts & I love to bake! However, every time I make desserts, I then can tend to overindulge on the yumminess I just made. After eating too many cookies on a Saturday morning, I would be left feeling guilty and lethargic. To prevent this, a really helpful trick I learned on Pinterest is to lay out some wax paper on the counter on top of a small pan or large lid (anything that helps make it more portable). After making the dough, drop by teaspoon full onto the wax paper, then put it in the freezer for a few minutes so the scoops of dough set-then put them in a large freezer Ziploc bag & store in the freezer. This way you can have homemade fresh-baked chocolate chip cookies whenever you like!

Next I take a small pan and line it with wax paper. Then I use my regular Pampered Chef scoop to scoop out a bunch of cookies onto the tray.

After the dough is made, I take a small pan and line it with wax paper. Then I use my regular Pampered Chef scoop to scoop out a bunch of cookies onto the tray.

DSC_0866

Then I put the tray in the freezer for a few minutes to let the scoops of dough solidify a bit so that they can be stored together in large Ziploc bags without combining into a Monster cookie! While that is in the freezer, I prepare my large freezer Ziploc bags. I use a permanent marker to write the name of the cookie, the temperature to bake it at (375) and the date. I also write 4 WW points on the bag to remind me, in case I feel like going crazy and eating more than I should.

The bags I just prepared and the scoops of dough just removed from the freezer.

The bags I just prepared and the scoops of dough just removed from the freezer.

Then I put the little scoops of cookie dough into the large freezer bag and put them back in the freezer.

Then I put the little scoops of cookie dough into the large freezer bag and put them back in the freezer.

In the morning, I just take out two of the frozen cookie dough scoops (one for me & one for my husband) and put them in a sandwich size Ziploc bag in the fridge so they can defrost during the day. When I get home I take the cookies out of the fridge, pre-heat the oven to 375 degrees F & put the little thawed cookie dough scoop on a  greased cookie sheet.

DSC_0876

(Awww! Isn’t it cute just sitting there.) Then I bake the cookies for about 9:30/10 minutes each. This gives me the best of both worlds! I get fresh baked homemade chocolate chip cookies, and I am not tempted by having all the cookies made at once which makes me feel like I need to hurry up and eat them before they go bad or before someone else eats them all. Hope this can help you to enjoy your desserts guilt free too! :)

Mint Chocolate Chip Cookies fresh out of the oven!
Mint Chocolate Chip Cookies fresh out of the oven!
Advertisements

One thought on “Mint Chocolate Chip Cookies

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s