A few years ago, one of our local grocery stores was changing into another grocery store. They had all kinds of amazing sales for the "Grand Opening". One of those deals was Guittard Chocolate Chips, any flavor, for 99 cents. For real, 99 cents. Before that, I had only ever used the cheapest chocolate chips available. My friend, Nicole, introduced me to Guittard and I have never looked back. I picked up 30 bags or so of different chips.
Out of all those bags, I got ONE bag of Green Mint Chips. I had no idea what I wanted to make with them, but did it really matter? They were 99 cents. They sat in my freezer up until the other day. I had a great idea for some cookies. I needed something festive for the holidays and what screams Christmas more than red and green?
! I am not lying here. These are one of my new FAVORITE cookies. The cookie is so soft and chewy with a light chocolate flavor and the mint flavor from the chips is outstanding. The flavor reminds me of something I used to eat growing up, but I can't quite place it. If you are a mint lover, like I am, you have got to make these cookies and I promise you will love them. If you are not a mint lover, add all white chocolate chips instead and I promise you will love them too!
Please make these to add to your cookie plates this year :)
Oh . . . and bring me a plate while you are at it!
P.S. Luckily my local grocery store carries these mint chips all year long. Even though these cookies are red and green, I am going to bet you will want them all year long! I know I will.
Red Velvet Cookies with Green Mint Chips
2 1/4 c. all-purpose flour
2 1/2 Tbl. cocoa powder
1 1/2 tsp. cornstarch
3/4 tsp. baking soda
1/2 tsp. salt
7 Tbl. unsalted butter, room temperature
6 Tbl. shortening
1 1/2 c. sugar
1 egg yolk
1 1/2 tsp. white vinegar
1 1/2 tsp. vanilla
1 Tbl. red food coloring
1/2 c. white chocolate chips
3/4 c. green mint chips
Preheat oven to 375 degrees. Combine flour, cocoa powder, cornstarch, baking soda and salt; set aside. In the bowl of a stand mixer, beat together the butter, shortening and sugar until very pale and light and fluffy; about 4 minutes. Add the egg and egg yolk and mix well. Add the vinegar, vanilla and red food coloring and mix until fully incorporated. Slowly add dry ingredients and mix until just combined. Stir in 1/2 cup of white chocolate chips. Roll about 1 1/2 Tablespoons of dough into a ball and press 6 green mint chips into the top, being careful not to flatten cookie. If cookie does get flattened, roll back into a ball. Repeat with remaining dough. Bake for 8-9 minutes, they will look underdone. Yield: 3 dozen cookies.
Jenn's Notes: I ended up adding a few extra drops of red food coloring, because after I added the dry ingredients, it didn't look as red as I wanted. I baked my cookies for 9 minutes and they were perfect. I did chill my dough for a few hours before I got around to baking them. These cookies are so soft and chewy and the flavor is outstanding. I got exactly 3 dozen cookies. I think they are best when eaten within 3 days.