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Double Chocolate Chunk Mint Cookies

Ingredients

  • 2 cups (500 mL) All Purpose Flour
  • 2/3 cup unsweetened Cocoa powder
  • 1 tsp (5 mL) Baking Soda
  • 1/4 tsp Club House Sea Salt Grinder
  • 1 cup (250 mL) Butter, softened
  • 1 cup (25 mL) Granulated sugar
  • 2/3 cup Brown sugar, firmly packed
  • 2 eggs
  • 1 tsp (5 mL) Club House Pure Mint & Peppermint Extract
  • 6 oz Semi-sweet Baking Chocolate, coarsely chopped

Directions

Preheat oven to 350°F (180°C). Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy.

Add eggs and extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate.

Drop by rounded tablespoons about 2-in (5cm) apart onto baking sheets sprayed with no stick cooking spray.

Bake 8-10 minutes or just until cookies are set. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.

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Related Recipes

Double Chocolate Chunk Mint Cookies

Ingredients

  • 2 cups (500 mL) All Purpose Flour
  • 2/3 cup unsweetened Cocoa powder
  • 1 tsp (5 mL) Baking Soda
  • 1/4 tsp Club House Sea Salt Grinder
  • 1 cup (250 mL) Butter, softened
  • 1 cup (25 mL) Granulated sugar
  • 2/3 cup Brown sugar, firmly packed
  • 2 eggs
  • 1 tsp (5 mL) Club House Pure Mint & Peppermint Extract
  • 6 oz Semi-sweet Baking Chocolate, coarsely chopped

Directions

Preheat oven to 350°F (180°C). Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy.

Add eggs and extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate.

Drop by rounded tablespoons about 2-in (5cm) apart onto baking sheets sprayed with no stick cooking spray.

Bake 8-10 minutes or just until cookies are set. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.