Friday, October 17, 2008

Evelyn in the Kitchen

Evelyn is the sous-chef in our kitchen, and lately she's been helping with a lot of baking. Besides stirring, Evelyn can now successfully - and without making too much of a mess - measure ingredients like vanilla extract, baking soda or powder, plus she can crack eggs. Naturally, all this makes Troy nervous, so we usually make a mess of the kitchen when he's a work. :)

On Wednesday, we whipped up a new batch of monkey muffins (per Evelyn's request - they are so yummy!), and this morning we made some amazing cookies. The flavor reminds me of thin mints Girl Scout cookies. Here's the recipe:

Chocolate Mint Cookies
1 1/2 cups semi-sweet chocolate chips, divided
1/2 cup butter, softened
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 teaspoon vanilla extract
1/2 teaspoon mint extract
2 eggs
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chopped nuts
Melt 3/4 cup chocolate chips; set aside. Cream together butter, sugars and extracts. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate. Gradually beat in flour, baking soda and salt. Stir in remaining 3/4 cup chocolate chips and nuts. Drop dough by rounded tablespoons onto ungreased baking sheets.
Bake at 350 degrees for 10-12 minutes, until sides are set but centers are still soft. Let stand for 2 minutes, then remove to cooling racks. Makes about 30 cookies.