Mint Chocolate Chip Christmas Cookies

I’m so excited my sisters have come up to visit us for a few days before we all head south for Christmas IMG_2827and to welcome them I made these Mint Chocolate Chip Christmas Cookies.  I can’t resist when the grocery store is stocked with holiday themed products like these “winter” morsels:

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I wasn’t in the mood to roll out sugar cookies or gingerbread men (and I have a squirming chocolate tornado underfoot) so this was the perfect cookie to throw together in under 30 minutes.  I recommend chilling your dough as you don’t want the coconut oil to be too warm going into the oven or you’ll have spreading cookies and I’m having great luck lately using an ice-cream scooper to arrange the dough on a parchment covered cookie sheet.

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To make the dough I used a variation on this recipe and baked the mint and dark chocolate chips into some very soft, very delicious cookies, perfect for your finest Santa plate.  This continues my baking with coconut oil kick; I’m loving it! There’s still four days to enter my Giveaway to win a quart (32 oz.) jar of Gold Label Virgin Coconut Oil –  a $40 value! Using Rafflecopter, enter to win the giveaway here: Sally Cooks Coconut Oil Giveaway Good luck!

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What to buy (makes about 36 small cookies):

  • 1/2 cup coconut oil, softened to the consistency of soft butter
  • 1 cup brown sugar, packed
  • 2 eggs
  • 2 tablespoons bourbon vanilla extract, or plain vanilla extract
  • 2 cups all purpose flour
  • 2 teaspoons corn starch
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 10 ounces Tollhouse winter mix chocolate chips

What to do:

  • combine coconut oil, egg, sugar and beat on medium-high speed to cream until light and fluffy in a mixer or with a hand mixer for 4 to 5 minutes
  • scrape down the sides of the bowl, add the vanilla and beat to incorporate, 1 to 2 minutes
  • add the flour, corn starch, baking soda, salt and mix until combined, about 1 minute
  • add chocolate chips, mixing to combine
  • chill dough for 1-2 hours in the fridge if you have time to keep the cookies from spreading in the oven (you can do this in the mixing bowl or form the cookies into balls on a cookie sheet if you have room in your fridge for that – I don’t!)
  • preheat oven to 350°F, line a baking sheet with parchment or spray with cooking spray
  • place dough on baking sheet, forming small balls about 1 inch in size, flattening them a bit and spacing them about 2 inches apart
  • bake for 8 to 10 minutes, or until tops have just set, even if slightly undercooked, pale, and glossy in the center as they will firm as they cool

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