Tag Archives: Cookies

Chocolate-Mint Melt Aways

If you want some serious Christmas-time indulgence, look no further.  These cookies aren’t called melt aways for nothing – they are smooth, creamy, mint-chocolatey cookie goodness that melts in your mouth.  There really isn’t anything specifically christmas-y about them (except for the mint/christmas flavour association), but they do take a bit of time to prepare, so Christmas just feels like a good excuse to make them.

In order to make sure they turn out as tasty as possible, don’t skimp on the chocolate.  Make sure you get high quality white chocolate (like Lindt), it makes the cookies noticeably better.  Oh, and if you can bring yourself to share a few, get ready to make a whole bunch of new friends!

Chocolate Mint Meltaway Ingredients

Mix vanilla and peppermint extracts, butter, flour and icing sugar to make the dough.  If you have hand held beaters, this step is no big deal.  But if you dont, (like me!) you have to use a fork and a bit of elbow grease.  And be prepared for the occasional arm cramp if you lack upper body strength like I do.  Although, this risk is greatly reduced if you actually remember to pull the butter out of the fridge a few hours in advance.  Soft butter is so much easier to mix by hand.

Cookie Dough

For the piping stage, you can buy plastic piping bags at bulk barn for about 35 cents each.  They’re pretty heavy plastic too, so I’ve been able to reuse mine.  Or get a big ziploc bag and cut off one of the bottom corners.  Voila!  Piping bag, McGyver style.

Piped Cookies

Bake them @ 350 for about 12 minutes, until the edges start getting golden brown.


Meanwhile, prepare the layer of mint ganache that will eventually meltaway.  Whipping cream, butter, peppermint extract and high quality white chocolate to be exact.

White Chocolate Mint Ganache

Spread some of the ganache on the flat side of the cookie, then put them in the fridge to set for at least half an hour.

Layer of White Chocolate Mint Ganache

Next time I will do dunking stage in two batches, leaving the cookies in the fridge for as long as possible.  I learned the hard way that if the cookies are sitting at room temperature for too long, the ganache gets melty and runs with the chocolate coating.  Everything will still taste amazing, but they won’t look as fancy!

For the chocolate coating, melt some semi-sweet baker’s chocolate and vegetable shortening and dunk the ganache coated side of the cookies in. That’s right, MORE CHOCOLATE!!

Chocolate Dunking

Lay them dunked side down on a foil covered cookie sheet, and put them in the fridge to set.  Keep them refrigerated if at all possible, or else they might melt away on the table instead of your tongue 😦  So maybe not the best cookies to leave out for Santa.  Oh well, more for you!

Chocolate Mint Meltaways

Chocolate-Mint Melt Aways Recipe

1 cup (2 sticks) unsalted butter, room temperature
2 tsp vanilla extract
½ tsp peppermint extract
½ cup plus 2 tbsp powdered sugar
1 ½ – 2 cups all purpose flour

¼ cup plus 2 tbsp whipping cream
2 tbsp (1/4 stick) unsalted butter
9 ounces high-quality white chocolate (such as Lindt or Perugina), chopped

9 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 tbsp solid vegetable shortening

For Cookies:  Preheat oven to 350 degrees F.  Butter 2 large rimmed baking sheets.  Using electric mixer, beat butter, vanilla extract and peppermint extract in medium bowl until light and fluffy.  Beat in sugar.  Beat in 1 cup flour.  Stir in remaining 1 cup four.  Spoon half of the dough into pastry bag fitted with large star tip.  Pipe 2 ½ inch long ovals with solid (not hollow) centers on prepared baking sheet, spacing cookies ½ inch apart.  Repeat with remaining half of dough.  Bake cookies until golden brown at edges, about 12 minutes.  Let stand on sheets 5 minutes.  Transfer to paper towels and cool.

For Ganache: Bring cream and butter to simmer in heavy small saucepan over low heat.  Add white chocolate; stir until melted and smooth.  Mix in extract.  Refrigerate ganache just until firm enough to spread, stirring occasionally, about 30 minutes.

Line 2 baking sheets with aluminum foil.  Using small metal icing spatula (or spoon), spread 1 tsp ganache over flat side of 1 cookie.  Place cookie, ganache side up, on prepared sheet.  Repeat with remaining cookies.  Refrigerate until ganache is firm, about 30 minutes.

For coating:  Stir bittersweet chocolate and shortening in top of double boiler set over simmering water until melted and smooth.  Remove chocolate coating from over water.

Holding 1 cookie on sides, dip ganache side into chocolate coating and shake cookie to remove excess chocolate.  Return cookie to same foil covered sheet, chocolate dipped side down.  Repeat with remaining cookies.  Chill until coating sets, about 30 minutes.  Remove cookies from foil.

From: Bon Appetit


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Classic Chocolate Chip Cookies

True story:  I made 36 of these one afternoon, and put 12 aside for a friend who’d just had a baby.  Between myself, Chris and the two girlfriends I had over in the evening, we consumed 22 of these before the end of the day.  22!  Needless to say, you may have just found your go-to chocolate chip cookie recipe!

UPDATE:  Friend with baby said her cookies didn’t last the day either!

Chocolate Chip Cookie Dough

It’s not a complicated recipe and uses all the typical ingredients you would expect to find in a chocolate chip cookie.

Classic Chocolate Chip Cookies

Let’s take a nice close look at these 🙂

Classic Chocolate Chip Cookies

Classic Chocolate Chip Recipe

Nonstick vegetable oil spray
3 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1 cup (packed) brown sugar
2 large eggs
2 tsp vanilla extract
2 cups milk-chocolate chips

1.    Preheat oven to 325 F.  Spray large rimmed baking sheet with nonstick spray.  Whisk flour, baking soda, and salt in medium bowl to blend.  Using electric mixer (or a fork and some elbow grease), beat butter in large bowl until light and fluffy.
2.    Add sugar and brown sugar; beat until well blended.  Add eggs and vanilla; beat until mixture is creamy and well blended.  Gradually add flour mixture, beating just until incorporated.  Stir in chocolate chips.
3.    Working in batches, drop dough by heaping tablespoonfuls onto prepared baking sheet, spacing 2 -3 inches apart.
4.    Bake cookies until pale brown, about 15 minutes.  Cool 5 minutes on sheet.  Transfer cookies to racks and cool completely.

From:  Bon Appetite


Filed under Dessert