Perfect Chocolate Chip Cookies

These have Andes Mints in them

Confession: I have never made a really good chocolate chip cookie. I've found recipes that make perfectly acceptable warm cookies, although admittedly when they would cool down they were usually a little crunchier than I wanted. I've always made cookies that were good with milk and all that... but they just weren't perfect.

But don't worry, because I have made the perfect chocolate chip cookie.

These cookies are unbelievably chewy and they stay that way for days! The only reason they lasted that long is I'm the only person left in my apartment.

The secret to keeping them chewy for days?

Cornstarch!

Whooda thunk it?

Also, for those of you who have asked, the secret to preventing cookies from sticking is using a silicone baking liner. You can get them just about anywhere. I always leave it in my cookie sheet, because it makes the bottom of everything perfectly golden and never burn!! It's magic. 




This recipe is seriously foolproof. It was so simple. I'm eating one right now and I'll probably eat about 3 more in the process of writing this post. Foodie probs. This recipe is from Sally's Baking Addiction. 

Chewy Chocolate Chip Cookies

Yields: 3 dozen scrumptious cookies

• 3/4 cup (1.5 sticks) butter, softened
• 3/4 cup brown sugar
• 1/4 cup sugar
• 1 large egg, at room temperature
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp cornstarch
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups chocolate chips, (I put Andes Mints in mine, and I've also done crushed up Oreos)

In a large bowl, cream butter and sugars until it's light and fluffy. Taste a little. That's the best stuff in the whole world. Mix in the egg and the vanilla and scrape the sides of the bowl as needed. 

In a separate bowl, combine the dry ingredients (don't add the chocolate chips yet). Add the dry ingredients to the wet ingredients slowly until it's incorporated. Add the chocolate chips, or whatever you want, really! 

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes (It's worth it-- they come out in better shape and texture). 

Drop in 1 tablespoon scoops on a cookie sheet lined with silpat or parchment paper. Bake at 350 for 8-9 minutes and DO NOT BAKE THEM FOR MORE THAN 10 MINUTES or you will regret it and be sad forever. They may look like they're not done, but they are! I promise!

Eat all you can, and if there are any left, store them in an airtight container for up to 10 days. I doubt they'll last that long!

I made a new post about Cranberry White Chocolate Chip Cookies!

Andes Mint Cupcakes

I've been really into mint lately. Not just the flavor, either. I've been into the color mint, and I've recently purchased some mint pants which I'm kind of obsessed with wearing. It's such a happy color!

With St. Patty's day coming up tomorrow, I decided to make something with a little minty green. I wanted it to use Andes Mints because those things are obviously the best thing that has ever happened to after-dinner mints.

Andes Mints are the perfect marriage of silky smooth chocolate and cool mint.

I'm obsessed.

I had been craving them lately so I decided to make some Andes Mint cupcakes. I wanted a really light and fluffy chocolate cupcake, a minty chocolate mousse filling, and cool buttercream on top. I found the fluffiest chocolate cupcake recipe ever at My Baking Addiction (tweaked to my taste).

Perfect Chocolate Cupcakes

Yields: 18 cupcakes (I made 12 regular + 18 minis)

1 cup flour (I used 1 1/4 cups because I'm at high altitude)
3/4 cup sugar
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup unsweetened cocoa powder
1/2 cup oil (I used veggie oil)
1 cup hot water
1 egg
1 1/2 tsp vanilla

1. Mix the dry ingredients in a bowl and the wet ingredients in a separate bowl. Add the dry ingredients to the wet while mixing. That's it! You could even probably do it all in one bowl at once (that's what the original recipe did). I mixed it by hand and it was super easy!

2. Fill baking cups 2/3 of the way for sea level or 1/2 way for high altitude. Bake at 350 for about 12-15 minutes for full-sized or 9-11 for mini cupcakes.

Andes Mint Mousse Filling

2/3 cup whipping cream
1/3 cup Andes mints, melted (I used the Andes Creme de Menthe baking chips they came out with-- they're pre-broken up for you)

Whip up the cream until it holds stiff peaks. Add the melted chocolate mints and whip until it's just incorporated.

Cut the center of the cupcakes out with a knife or a handy-dandy cupcake cutter. I found this at Walmart (2 for $1!) and had to see if it worked. Much to my surprise, it worked like a charm! You just stick it in, twist, and pull up! Voilà! C'est magnifique!

Fill each cupcake and put the top back on, if desired. I always do just because I like how it looks better.

Cream Cheese Buttercream Frosting

4 oz cream cheese
1 stick (8 tbsp) butter
3-4 cups powdered sugar
2 tsp vanilla
about 15 drops of green food coloring

Beat the cream cheese and butter together. Add the food coloring and beat. Add the vanilla and then the powdered sugar, slowly. Beat it until it's stiff and lovely! Frost cupcakes with a star tip. Top with Andes Mints or drizzle a little bit of melted Andes Mints in a decorative pattern. Enjoy!

I drizzled the minis because I had some leftover melted mints. 

I enjoyed mine with Martinelli's, because what isn't improved by sparkling cider?

Happy St. Patty's everyone!