Mccormick Double Chocolate Chunk Mint Cookies

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READY IN: 50mins
SERVES: 24
YIELD: 48 cookies
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups flour
  • 23
    cup unsweetened cocoa powder
  • 1
    teaspoon baking soda
  • 14
    teaspoon salt
  • 1
    cup butter, softened
  • 1
    cup sugar
  • 23
    cup light brown sugar, firmly packed
  • 1
    tablespoon peppermint extract, McCormicks Pure (don't use imitation extract)
  • 6
    ounces semisweet baking chocolate, coarsely chopped
  • 1
    cup walnuts, coarsely chopped
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DIRECTIONS

  • Mix flour, cocoa powder, baking soda and salt in a medium bowl. Set aside. Beat butter and sugars in a large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extract; mix well. Gradually stir in flour mixture on low speed until well mixed. Stir in chocolate and walnuts.
  • Drop dough by rounded tablespoonfuls about 2" apart on baking sheets sprayed with no-stick cooking spray.
  • Bake in preheated 350 degree oven 8-10 minutes or until cookies are set. Cool on baking sheets 2 minutes and then remove to wire racks to cool completely.
  • Store in airtight container up to 5 days.
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