Shared by Sandie Brummett
¾ cup (1 ½ sticks) butter
½ cup (packed) brown sugar
½ cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 ½ cups unbleached white flour
¼ cup unsweetened cocoa
1 teaspoon baking soda
¼ teaspoon salt
1 cup chocolate chips
Preheat oven to 350 degrees. Lightly grease a cookie sheet. Cream together butter and sugars with an electric mixer at high speed. Beat in egg. Stir in vanilla and peppermint extracts. Sift together the dry ingredients, and add this to the butter mixture along with the chocolate chips. Stir until well combined. Drop by rounded teaspoons onto a lightly greased cookie sheet. Bake 12 to 15 minutes at 350. Remove from the sheet immediately after baking, and cool on a rack.
¾ cup (1 ½ sticks) butter
½ cup (packed) brown sugar
½ cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 ½ cups unbleached white flour
¼ cup unsweetened cocoa
1 teaspoon baking soda
¼ teaspoon salt
1 cup chocolate chips
Preheat oven to 350 degrees. Lightly grease a cookie sheet. Cream together butter and sugars with an electric mixer at high speed. Beat in egg. Stir in vanilla and peppermint extracts. Sift together the dry ingredients, and add this to the butter mixture along with the chocolate chips. Stir until well combined. Drop by rounded teaspoons onto a lightly greased cookie sheet. Bake 12 to 15 minutes at 350. Remove from the sheet immediately after baking, and cool on a rack.
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