20 MINUTE Aero Mint Chocolate Cookies! (MINTY & THIN)
In this video, I'll be showing you how to make Aero Mint Chocolate Cookies. These are deliciously thin, chocolatey, and peppermint!
Makes 20 servings
INGREDIENTS
1 cup all-purpose flour
1/3 cup cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 tsp. vanilla extract
2 Aero Peppermint Bars
INSTRUCTIONS
Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.
Roughly chop the Aero bars into small chunks. Set aside.
In a medium bowl, whisk flour, cocoa powder, baking soda and salt.
In a large bowl, beat butter until pale and fluffy on medium speed.
Beat in the white and brown sugar until light and fluffy.
Beat in egg then the vanilla. Mix in the dry ingredients.
Stir in half of the Aero chunks.
With a medium cookie scooper (1 1/2 tbsp.) place the dough onto the lined cookie sheets.
Top each cookie dough with the remaining chopped Aero bars.
Bake for 10-12 minutes or until the edges are cooked and centers are soft.
Cool on the pan for 10 minutes, then transfer to a wire rack.
I hope you enjoy (:
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How To Make Jane’s Patisserie's Ultimate Chocolate Chip Cookies | This Morning
She’s the superstar baking influencer, with over one million followers across her social media platforms, but today Jane Dunne is bringing Jane’s Patisserie to our kitchen. She’s got the perfect recipe to bake with the family over the summer holidays - her gooey NYC style chocolate chip cookies!
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Andes Mint Chocolate Cookies
Here is an easy holiday cookie to give on gift platter or basket! If you chocolate and mint together
you will love these!
Recipe below:
Ingredients:
3/4 cup butter( 12 tbsp)
1 1/2 cups brown sugar
2 Tablespoons water
2 cups semi-sweet chocolate chips
2 eggs, beaten
1 tsp. pure vanilla
2 1/2 cups all-purpose flour
1 1/4 tsp. baking soda
1/2 tsp. salt
2 Packages of Andes Mints( unwrapped)
Mix butter, brown sugar, chocolate chips, and water microwave- safe bowl . Microwave
in 30 second bursts, stirring after each time. Mine took three times until melted and smooth.
Add Beaten eggs and vanilla to melted chocolate. Mix well. Add in flour, baking soda, and salt
and stir or use mixer just until you see no flour streaks. Chill in fridge for 30 minutes and then roll
dough into walnut size balls ( 2 inches apart)and place on parchment lined cookie sheets or lightly greased.
Bake at 350 degrees for 8-10 minutes
Let cookies cool 30 seconds and place an Andes Mint on top of each cookie and let melt
then spread with butter knife or spoon. Makes around 48 cookies.
Gemma’s Best Ever Chocolate Chip Cookies Recipe
Move over Toll House and Mrs. Fields, the Bigger Bolder King of all Chocolate Chip Cookie recipes is here, and it’s the only recipe you’ll ever need!
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, two-time cookbook author, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 7:00am Pacific Time every Thursday!
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KETO EGGLESS FRESH MINT CHOCOLATE CHIP COOKIES | SOFT, CHEWY, REFRESHING & DELICIOUS #ketorecipes
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2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
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The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (
The Ultimate Keto Cookbook by Elsie Yan (
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All my recipes are free of grains, gluten, wheat and sugar.
A wide variety of low carb flours used such as almond, walnut, pecan and hazelnut flours, coconut flour, oat fiber, sunflower seeds, flaxseeds, pumpkin seeds, black and white sesame seeds.
EGGLESS FRESH MINT CHOCOLATE CHIP COOKIES | KETO | SOFT, CHEWY, REFRESHING & DELICIOUS
Links to purchase books
Click this link to purchase in e-book format only;
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1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook
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Books available in Kindle, Paperback & Hardcover formats;
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2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (
3. The Ultimate Keto Cookbook by Elsie Yan (
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (
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Almond flour (
Coconut flour (
Monk fruit (
Raw pecan halves (
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If you love anything minty like I do, you're in for a real treat! These mint chocolate chip cookies using fresh mint leaves are soft, chewy, refreshing and delicious. They also make great gifts for this coming Christmas season.
If you have abundance of fresh mint from your garden, this is a really good way of making use of them for a classic chewy chocolate chip cookie. If you don't have a garden of fresh herbs like me, it's so easy and cheap to get them from a local supermarket. Of course, the fresh mint flavor will not be as intense as using mint extract or flavoring, but it is a natural refreshing mint flavor. It is extremely simple to make these incredibly yummy cookies with just one bowl. All you need is a stick blender or any suitable blender, grinder or food processor.
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The recipe can be viewed and printed at this link;
[Total servings = 21]
NUTRITION INFO PER SERVING (ALMOND FLOUR VERSION)
Total carb = 2.8 g
Dietary fiber = 1.6 g
Net carb = 1.2 g
Calories = 113
Total fat = 10.5 g
Protein = 2.3 g
[Total servings = 14]
NUTRITION INFO PER SERVING (COCONUT FLOUR VERSION)
Total carb = 2.1 g
Dietary fiber = 1.3 g
Net carb = 0.8 g
Calories = 114
Total fat = 11.5 g
Protein = 1.1 g
INGREDIENTS
Almond flour = 240 g (2 cups) (OR 60 g / 1/2 cup Coconut flour)
Fresh mint leaves = 50 g (1 3/4 cups) (You can use more for a stronger flavor)
Monk fruit = 60 g (4 3/4 tbsp) (OR any keto friendly sweetener) (For coconut flour version, you can reduce the sweetener to about 40 to 50 g as it yields less cookies)
Baking powder = 1/2 tsp
Salt = 1/2 tsp
Unsalted butter (softened) = 100 g (1/3 cup + 1 1/2 tbsp) (For coconut flour version, please increase to 120 g as the texture tends to be drier. You can also use vegan butter, too)
Unsweetened chocolate chips = 50 g (1/3 cup) (You can also use those sweetened with stevia)
Toasted chopped pecans = 50 g (3/4 cup) (OR use the whole half pecans as topping as shown in the video. You can also use any nuts of your choice.)
DIRECTIONS
1. Preheat the oven to 350 F or 180 C.
2. Remove the mint leaves from the stems then only weigh it. Wash the leaves and towel dry them. You can add more mint leaves if you prefer a stronger flavor. Of course, the flavor from fresh mint leaves will not be as intense as mint extract or flavor. However, it has a real refreshing mint flavor.
3. Add the sweetener, salt to the mint leaves and use a stick blender to blitz until a paste. It is ok if the paste is not super fine as this is a rustic cookie recipe. If you prefer the paste to be finer, just blitz it longer.
4. Add the butter and whisk to combine.
5. Add the flour, baking powder and mix until well combined.
6. Lastly, add the chocolate chips and chopped nuts then mix to combine. If you choose to top with whole half pecans, then do it at the end.
7. Use a cookie scoop to ensure the cookies are of the same size. Roll into a ball then flatten slightly. Place on a baking tray lined with parchment paper.
8. Top with the pecan halves.
9. Bake at the middle rack for 13 to 15 minutes just until the edges are browned. These cookies are soft, chewy and refreshing. I have actually tried baking them for up to 20 minutes and the texture is crispy on the outside but still soft inside.
10. Cool completely on a wire rack.
11. Store in air-tight containers for up to a few weeks. Alternatively, you can refrigerate or freeze them, and they actually taste very good straight out from the fridge or the freezer. My favorite is eating them out of the freezer. The texture is not hard but a lot firmer and the chocolate chips and nuts are crunchy.
NOTE
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