Mint Chocolate Chip Pillows Recipes

MINT-CHOCOLATE CHIP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine sugar, flour, cocoa, baking soda, baking powder, and salt in a medium bowl. Add eggs, milk, oil, vanilla extract, and peppermint extract; mix using an electric mixer until smooth. Whisk in boiling water. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cake cool 10 to 15 minutes before transferring to a wire rack to cool completely.
• While cake is cooling, combine milk and peppermint extract in a small bowl and set aside. Cream butter in a separate bowl using an electric mixer until smooth. Pour in confectioners' sugar and peppermint-milk mixture alternately while continuing to beat. Add green food coloring until frosting reaches desired color. Whip frosting on high until fluffy, 2 to 3 minutes. Divide between two bowls. Stir chocolate chips into 1/2 the frosting using a spoon. Set mint-chocolate chip frosting aside.
• Frost cooled cake with pure mint frosting without chocolate chips. Place cake in the refrigerator to set.
• Meanwhile, combine chocolate squares and butter in a double boiler; stir until thoroughly melted. Remove from heat. Stir ganache vigorously to a smooth consistency.
• Remove cake from the refrigerator. Cover entire cake with ganache; return to the refrigerator and allow to completely set, about 30 minutes.
• Remove set cake from the refrigerator. Frost sides of cake with mint chocolate chip frosting.

MINT CHOCOLATE CHIP COOKIES

Steps:

• Heat over to 375 degrees F.
• Beat butter, granulated sugar, brown sugar, vanilla and salt in a large bowl until creamy.
• Add eggs; beat well.
• Stir together flour, cocoa and baking soda.
• Gradually add flour mixture to butter mixture beating until well blended.
• Add chocolate chips to batter.
• Drop by rounded teaspoons onto an ungreased cookie sheet.
• Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack.
• Cool completely.

MINT CHOCOLATE CHIP COOKIES

Steps:

• Melt the butter in a pan, leave to cool for a few minutes, then pour into a large bowl. Whisk in both sugars and the egg until combined.
• Use a wooden spoon to mix in the flour and baking powder until the mixture comes together into a dough. Beat in the peppermint extract, then fold in the chocolate chips. Wrap well and chill for 1 hr.
• Heat the oven to 180C/160C fan/gas 4. Divide the cookie dough into 16 pieces (about 45g each), and roll each piece into a ball using your hands. Arrange the dough balls on two baking trays lined with baking parchment, well spaced apart, and press them down slightly. Bake for 10 mins, then remove the trays from the oven and tap sharply on a work surface to flatten the cookies. Return to the oven and repeat this after 2 mins, then again after another 2 mins (they should bake for 14 mins in total). Leave to cool completely on the trays.
• Melt the chopped chocolate in a heatproof bowl over a pan of simmering water, or in 15-second bursts in the microwave, stirring between each burst. Line a baking tray with baking parchment. Dip one half of each cookie into the melted chocolate, place on the lined tray and sprinkle with candy cane pieces. Transfer the tray to the fridge and chill for 30 mins to set.

MINT CHOCOLATE CHIP PILLOWS

Steps:

• Preheat oven to 300 degrees. Cover baking sheet with Silpat or nonstick silicone pad.
• Beat the egg whites and cream of tartar together on high speed until soft peaks form. Add the sugar in 1/8 cup at a time, then vanilla extract. Make sure after eat addition you achieve stiff peaks and all the sugar is incorporated and the mixture glossy.
• Sift the cocoa powder into the egg white mixture, and fold until combined. Fold in chips.
• Drop the mixture onto the cookie sheet by tablespoon, which should make approximately 30 cookies.
• Bake 35-45 minutes or until just look dry. Cool slightly and then remove to a wire rack and cool 20 minutes.
• Store in airtight container at room temperature for up to a week.