1 cup granulated sugar 250 mL
1⁄2 cup butter, at room temperature 125 mL
1 tsp pure peppermint extract 5 mL
1 egg
2 oz semisweet chocolate, melted (see tip, below) and cooled 60 g
1 cup all-purpose flour 250 mL
1⁄2 tsp salt 2 mL
1 1⁄2 cups mint-flavored semisweet chocolate chips 375 mL
Preheat oven to 350°F (180°C). In a large bowl, beat sugar, butter, peppermint extract, egg and melted chocolate until light and fluffy. Stir in flour and salt. Stir in chocolate chips. Drop by heaping teaspoonfuls (5 mL) onto ungreased baking sheets, spacing them 3 inches (7.5 cm) apart. Using the bottom of a glass, flatten cookies slightly. Bake for 7 to 8 minutes or until set. Let cool on baking sheets on racks for 2 minutes. Transfer to racks to cool completely. Makes about 30 cookies.
Make Ahead: Transfer to an airtight container and store at room temperature for up to 5 days, or place between layers of waxed paper in an airtight container and freeze for up to 2 weeks.
Tip: to melt chocolate, place chopped chocolate in a dry microwave-safe bowl. Heat on medium (50%) for 30 seconds. Stir and heat in additional 30-second increments until almost melted. Stir until smooth and fully melted.
Bravo! Best of Bridge Cookbook (c) 2009 by Sally Vaughan-Johnston and The Best of Bridge Publishing Ltd. (c) 2009 published by Robert Rose Inc. www.robertrose.ca. Reprinted with permission. All rights reserved.
To read my review for Bravo! Best of Bridge please click here.
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