Ryan and I had a blast making these together; I included some pictures at the end.
These were really good! I fully intended on following Brooke's recommendation to use more mint extract, but I actually ran out in the middle of making these. I don't even think I had enough for the quantity she used, let alone more. Also, I considered dying the dough, but I feared cookies that would look like these muffins... ;)
- 1 cup (1/2 lb.) butter, at room temperature
- 1 1/4 cups powdered sugar
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon vanilla
- 2 large egg whites
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2/3 cup miniature chocolate chips or 4 ounces bittersweet chocolate, chopped
With powdered sugar-dusted hands, shape dough into 1 1/2-inch balls, flattening each slightly between your palms to about 2 1/2 inches wide. Place 1 inch apart on buttered 12- by 15-inch baking sheets.
Bake in a 300° regular or convection oven until cookies feel firm to touch and are barely beginning to turn golden on the edges, 10 to 12 minutes. If baking more than one sheet at a time in one oven, switch positions halfway through baking. Transfer cookies to racks to cool completely.