Between the two of us, Mr. Ginge is the most adventurous when it comes to food. He will try anything once (seriously…. we have alligator in our freezer right now), knows all sorts of great little specialty shops and markets, and, more often than not, is the one telling me that I am picky and am missing out on a good thing.
Put simply, Mr Ginge is the bigger foodie.
Don’t let this fool you though. There are some very distinct rules I have learned when it comes to baking for him.
1)No matter how hard you try, absolutely nothing beats his Grandma’s apple pie.
2) Do not muck up his treats by adding nuts, raisins, fruit, or other such nonsense. In his very own words ” If I wanted a nut, I will eat a nut.” End of story.
3) Do not mess with his desserts. He likes them for a reason, and he likes them that way. No exceptions.
4) You can never have enough of a good thing. Honestly, apple pies made for him are dark, dark brown from the amount of cinnamon in them.
These cookies are no exception to this rule. They have chocolate, chocolate, and more chocolate, which in his books, is always a good thing.
I used dark chocolate, white chocolate, and mint chocolate, which are among his favorites, but they would be great with whatever chocolate you prefer.
Minty Chocolate and White Chocolate Cookies.
makes about 30 cookies
- 1/2 c. dark chocolate ( I used 70%), melted and cooled.
- 2 1/2 c. flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 c. brown sugar
- 3/4 c. white sugar
- 1 c. butter
- 2 eggs
- 1 tsp vanilla
- 1 cup white chocolate chips
- 1 cup mint chocolate squares, roughly chopped
- Preheat your oven to 325ºF.
- Combine the flour, baking soda and salt in a small bowl and set aside.
- In a large bowl, blend your sugars. Cream in the butter until light and fluffy.
- Add your eggs, on at a time, blending well after each.
- Add the vanilla and the cooled chocolate, mixing well.
- Slowly add the flour mix until just combined. Stir in the chips and the chopped chocolate.
- Scoop out onto a cookie sheet, a couple tablespoons each, and bake for about 15 minutes.
- Let them cool a couple minutes on the pan, and either enjoy warm, or let them cool completely on a wire rack