This recipe came from a cookbook that I just received from Tate's Bake Shop. The first time I had ever heard of Tate's was in a Rachael Ray magazine where they rated best chocolate chip cookies. Since I fancy myself a bit of a chocolate chip connoisseur I was intrigued.
But sometimes the universe works in funny ways and I was contacted by the nice people over at Tate's not only to sample their cookies, but also to take a gander at their new cookbook.
The cookbook is not picture heavy..something I usually prefer, but instead is loaded with recipes that they serve right in their sweet Hampton's shop ~ no copy-cat recipes here!
I thought I would try the season appropriate Double Chocolate Mint cookies for the maiden baking voyage.
They turned out to be the perfect combo of chocolate and mint...just a touch of the minty and loads of chocolate.
Double Chocolate Mint Cookies
from the Tate's Bake Shop Cookbook
1 1/2 c. semi sweet chocolate chips
2 1/2 c. AP flour
1 1/2 t. baking soda
3/4 t. salt
1 c. salted butter, softened
2/3 c. sugar
1/3 c. packed dark brown sugar
2 t. vanilla
1 4.7 oz. box Andes Creme de Menthe Candies unwrapped and broken in half
*I adapted this part and used Andies Peppermint Crunch Baking chips that I found in the baking section of my supermarket (pictured below)
1 cup semisweet chocolate chips
Preheat to 375
Prepare cookie sheets by greasing them or lining with parchment
Melt 1 1/2 cups semi sweet chips over double boiler or in microwave until just melted. Set aside to cool to room temperature.
Combine dry ingredients in small bowl, set aside.
In a large mixing bowl combine butter, sugars and vanilla. Beat them together until creamy. Add eggs, scrape down the sides of the bowl and mix again. Add the melted chocolate and beat ingredients until light and fluffy.
Add the flour mixture and mix until just combined. Add the Andes Candies and 1 c. chocolate chips. Stir until combined.
Drop mixture by rounded tablespoonfuls or with a small ice cream scoop into the prepared cookie sheets.
Bake for approx. 10 minutes until they spread and centers don't look wet.
Let stand for 2-3 minutes on cookie sheets and then transfer to cooling rack.
So, since it's the first day of December I think I will share...
Here's what you'll get...
The cookbook that includes their super famous chocolate chip cookie recipe plus a ton of other cozy recipes guaranteed to make your belly smile.
AND in case you need to try for yourself you'll get this...
A beautifully packed assorted cookie gift pack that includes three 7-oz. boxes, one each of chocolate chip, white chocolate macadamia nut, and oatmeal raisin. It's the perfect hostess gift!
Here's what you need to do to win...
Leave me a comment telling me if you would keep the gift for yourself or give it to someone for the holidays.
For additional entries:
Become a fan of Tate's Bake Shop on facebook
Feed my ego and:
Follow using google friend connect on left side of my page.
Don't forget to leave your email address so I can contact you!
For each additional entry leave me comment telling me what you did!
Also since not everyone can win...I know it's a sad reality...
Tate's in offering a 15% discount on any Tate's Bake Shop purchase between now and December 31st!
Just use the discount code "cookie" at the time of purchase.
This giveaway is open to US resident only.Contest closes Sunday, December 5th 11:59 pm
Winner is "Andrew's Mom" comment #4 chosen by random.org
"I would keep the cookbook and share the cookies on Christmas love Tate's!"
Thanks everyone for entering!