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Double Chocolate Mint Chip Cookies https://www.metro.ca/userfiles/image/recipes/biscuits-double-chocolat-menthe-lindt-6589.jpg PT20M PT15M PT35M
Melt the Lindt Excellence 70% Cacao Dark Chocolate.Cream together butter and sugars until light and fluffy.Reduce the mixer speed and add the eggs and mint extract.Stir in the melted chocolate.Sift the dry ingredients and add to the chocolate mixture.Stir in the chopped Lindt Excellence Intense Mint Dark Chocolate.Let the dough rest in the refrigerator for 1 hour.Preheat oven to 180°C.Line cookie sheets with parchment paper. Spoon dough in rounded teaspoonfuls onto paper. Bake 12-15 minutes. Cool on wire rack.
48
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3x100 bars 70% cacao dark chocolate, chopped 1/2 cup (114 g) butter, softened 1/2 cup (100 g) sugar 1/2 cup (90 g) light brown sugar, firmly packed 4 egg, lightly beaten 1/2 tsp. mint extract 2 1/4 cups (235 g) flour 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. Salt 2x100 bars intense mint dark chocolate, chopped into small chunks
Double Chocolate Mint Chip Cookies

Double Chocolate Mint Chip Cookies

Rate this recipe
3 Votes
48
cookies
0:20
Preparation
0:15
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3x100
    bars 70% cacao dark chocolate, chopped
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    $8.99 ea.

    45 un WHILE QUANTITIES LAST


    HOSTESS OR OLD DUTCH HALLOWEEN CHIPS

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    40 - 45 COUNT


    MARS FUN SIZE ASSORTED HALLOWEEN CHOCOLATE

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    50 un. WHILE QUANTITIES LAST


    FREE 2B CHOCOLATE

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    119 g SELECTED VARIETIES


    LINDT SWISS CLASSIC CHOCOLATE

    LINDT SWISS CLASSIC CHOCOLATE

    2 for $7.00

    100 g SELECTED VARIETIES


  • 1/2 cup
    (114 g)
    butter, softened
  • 1/2 cup
    (100 g)
    sugar
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    500 g


  • 1/2 cup
    (90 g)
    light brown sugar, firmly packed
  • 4
    egg, lightly beaten
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    SAVE $2.00
    SELECTION LARGE EGGS

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    30 un. OR IRRESISTIBLES OR LIFE SMART ORGANIC MAPLE SYRUP 500 - 540 ml SELECTED VARIETIES


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  • 1/2 tsp.
    mint extract
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    46 ml OR PUMPKIN PIE SPICE 35 g


  • 2 1/4 cups
    (235 g)
    flour
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    1 kg


  • 1 tsp.
    baking powder
  • 1/2 tsp.
    baking soda
  • 1/2 tsp.
    Salt
  • 2x100
    bars intense mint dark chocolate, chopped into small chunks
    You might like:

    Flyer Deals  (7)
    CADBURY CHOCOLATE BAGS

    CADBURY CHOCOLATE BAGS

    2 for $9.00

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    CADBURY DAIRY MILK FAMILY CHOCOLATE BARS

    CADBURY DAIRY MILK FAMILY CHOCOLATE BARS

    2 for $6.00

    SELECTED SIZES SELECTED VARIETIES


    CADBURY ASSORTED FUN TREATS

    CADBURY ASSORTED FUN TREATS

    $8.99 ea.

    45 un WHILE QUANTITIES LAST


    HOSTESS OR OLD DUTCH HALLOWEEN CHIPS

    HOSTESS OR OLD DUTCH HALLOWEEN CHIPS

    $9.99 ea.

    40 - 45 COUNT


    MARS FUN SIZE ASSORTED HALLOWEEN CHOCOLATE

    MARS FUN SIZE ASSORTED HALLOWEEN CHOCOLATE

    $10.99 ea.

    50 un. WHILE QUANTITIES LAST


    FREE 2B CHOCOLATE

    FREE 2B CHOCOLATE

    $7.99 ea.

    119 g SELECTED VARIETIES


    LINDT SWISS CLASSIC CHOCOLATE

    LINDT SWISS CLASSIC CHOCOLATE

    2 for $7.00

    100 g SELECTED VARIETIES


Imprimer ma sélection

Preparation

Melt the Lindt Excellence 70% Cacao Dark Chocolate.

Cream together butter and sugars until light and fluffy.

Reduce the mixer speed and add the eggs and mint extract.

Stir in the melted chocolate.

Sift the dry ingredients and add to the chocolate mixture.

Stir in the chopped Lindt Excellence Intense Mint Dark Chocolate.

Let the dough rest in the refrigerator for 1 hour.

Preheat oven to 180°C.

Line cookie sheets with parchment paper. Spoon dough in rounded teaspoonfuls onto paper. Bake 12-15 minutes. Cool on wire rack.

Source : Lindt

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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