Double Chocolate Mint Cookies with White Chocolate Drizzle

Oh, the flavors of the season,  Peppermint and Ginger! These are flavors that I haven't embraced in the past. I don't know why, but I'm making Ginger cookies, and now I made Chocolate Mint cookies, neither of which graced my cookie plate before now.  You might even see some gingerbread, gasp!  I just don't know what has come over me, except that I see so many wonderful blogs, with all of these yummy treats, so I am shaking things up this year.

These delicious cookies have cocoa, dark chocolate, and mint chips, and a white chocolate drizzle, perfect for any chocoholic! When the cookies came out of the oven, they looked a little bare, so I dressed them up with a white chocolate drizzle.  Now, as you can see, I am not a perfectionist, unfortunately.  I can never get my cookies to look perfect and identical. I go more for the free form look:)  I put the drizzle on with the times of a fork. Whatever you are, perfectionist , free form,  or somewhere in between, you will love these cookies. They are a rich chocolate cookie, studded with dark chocolate and mint chips, topped with a white chocolate drizzle.  Three kinds of chocolate in one cookie!  So good. I made some mini size cookies, and a few of the larger ones.  Mini's are good for the holidays, because you can eat more than one, or four, and not feel so guilty.  Enjoy!

I hope that you have a great weekend!  Will you be baking, shopping, wrapping, decorating, partying, mailing Christmas cards, or all of the above?  Just over 2 weeks before Christmas!!! Yikes!

I am linking my recipe to Kim@the Farmer's Wife virtual cookie swap.  Come and join the party! Here is the code to use
http://www.the-farmers-wife.net/2011/12/cookie-swap-party.html
See you there!
 

Double Chocolate Cookies with White Chocolate Drizzle  

Adapted from verybestbaking,com

Ingredients

• 2 cups all-purpose flour
• 2/3 cup cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter or margarine, softened
• 2/3 cup granulated sugar
• 2/3 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 2/3 cups (10-oz. pkg.)  Dark chocolate and mint chips
• 2 squares white baking chocolate
• 1tsp canola oil

 

Directions

 Preheat oven to 325° F.

Combine flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded tablespoon onto ungreased baking sheets.

Bake for 11 to 13 minutes or until cookies are puffed and centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Mini cookies: Prepare dough as above. Drop by well-rounded measuring teaspoon onto ungreased baking sheets. Bake for 9 to 10 minutes or until cookies are puffed and centers are set. Makes about 7 dozen mini cookies. 

White Chocolate Drizzle
Melt white chocolate in small bowl in microwave for about 1 min at 50% power.  If it's too thick, stir in 1 tsp. canola or coconut oil to thin. Drizzle white chocolate with tines of fork on cookies,