2013 cookie swap: Sobia's chocolate mint cookies
- 2 large eggs
- 2 sticks of unsalted butter
- 2 cups all purpose flour
- 3/4 cup cocoa powder
- 1 cup white sugar
- 1/2 cup dark brown sugar
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup salted, roasted, shelled pistachios
- 1/2 finely chopped dates
- 1 tsp mint extract
1 Cream butter and sugars together.
2 Add mint extract and eggs one at a time and mix.
3 Sift flour with cocoa powder, salt and baking soda and add to the batter.
4 Add pistachios and dates to the mixture.
5 Cover and leave batter in the fridge for 2 hours to set. When ready to bake, preheat oven to 375F.
6 Scoop out dough with a cookie scoop and place 2 inches apart from each other on a cookie sheet lined with parchment paper.
7 Bake for 10-12 minutes.
8 Remove from oven and place cookie sheet on a wire rack to cool.
This recipe will yield approx. 24-26 cookies.
Sobia's tip: Cookies should be stored in an airtight cookie jar or in the fridge.