Minty Mexican Chocolate Chip Cookies

Today we were hit with quite a few inches of snow and although Christmas is over I still got the urge to have some warm cookies after shoveling the driveway.  My favorite cookies are Mexican Chocolate Chip but then I remembered I had Dark & Mint Chips in the cupboard, so here we are!

"Minty Mexican Chocolate Chip Cookies"

Ingredients:

1 cup flour

1/3 cup unsweetened cocoa powder

3/4 tsp cinnamon

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/3 cup reduced-fat sour cream

1/4 cup extra-light olive oil

2/3 cup sugar

1 tsp vanilla extract

1/4 cup dark mint chocolate chips

Preheat oven to 350 degrees F.  Line 2 baking sheets with parchment paper.

Whisk together dry ingredients (flour, cocoa, cinnamon, baking powder, baking soda, and salt).

In mixer bowl beat the sour cream and oil until combined.  Add sugar and vanilla until well combined.  Add flour mixture bit by bit until combined.  Add chips.

Then I used a cookie dough scooper to measure, rolled them into balls and pressed them to make them round because for some reason they won't do it on their own like regular choc. chip cookies.  Bake for 5 min. and then rotate baking sheets from top to bottom and front to back, bake for 5 more min.  (*For a crunchy Biscotti type cookie do 10min rotate and 10min more.) Cool on racks.

Eat.

Song of the day: "Tend the Real Line" by Gregory and the Hawk

xoxo

Kels.