Andes Mint Chocolate Chip Cookies with C&H Starter Cookie Mix
I have been making cookies! (Surprise!) The folks at C & H Sugar emailed me about a new Cookie Starter Mix recipe they have on their site. You just whip up a few ingredients and are ready to go with the basics for 1000’s of cookies. Perfect for holiday baking. What more—C&H Sugar is having a 1001 Cookie Contest on their Facebook page. They want you to submit your cookie recipes (using their cookie starter mix) and you’ll be entered to win some great prizes as they select their favorites! Their cookie recipe contest goes until January 5, 2012.
So I made some of the cookie starter mix and got to baking. They have a number of recipes to get you started and thinking as you come up with your own recipes using the mix as well. You’ll never guess which recipe I turned to first? Waiting……guesses…..
Chocolate Chip Cookies, of course! Now of course I ended up playing around with the recipe a bit, but I started out by just making the recipe as written. It was so easy I even had a little helper do most of the work!
I decided to mix the dough by hand (or by Sam’s hand). With the starter mix already having the flour in it, I didn’t want to overmix it by using the electric mixer. AND, it was pretty easy to mix by hand anyway. I mean, look at that little helper, he could stir it without even looking in the bowl! ;) In a matter of minutes, we had chocolate chip cookie dough.
Being here in Utah where we’re at a pretty high altitude, I kind of knew this recipe would make flatter cookies, so I actually added some extra flour to the dough. I also ended up turning the oven to a lower temperature than the recipe suggested. After a little test baking, I settled with 350 degrees instead of 375 degrees. Oh, and besides using three different kinds of chocolate chips, I also added some Andes mint chips. These cookies are good, slightly crispy with great chew and flavor!
I also decide to whip up more cookies as I was excited to see more cookies come from the cookie starter mix. The next one I chose to make was the Lemon Sugar Cookies. The cookies also turned out great (but again, I played around with the amount of ingredients a little. I dipped the cookies (or sprinkled them) with some yellow sugar sprinkles.
The dough is quite wet/sticky. But that didn’t stop me from trying a few cutout cookies (with a little extra flour). After making a few of them, I went ahead and made most of them as just round cookies that I rolled in the sugar.
Well that just wasn’t enough. I decided to put my own thinking cap on and create my own cookie with the starter mix. I had biscotti on my mind. I don’t like them super crunchy or hard or really thick as I think that makes them not-so-easy to bite into. Since I don’t dunk biscotti, I made a great cookie perfect for what I was imagining. It was so much easier with the cookie starter mix!
Here’s my Ginger Chocolate Chip Cookie Sticks!
The recipe made about 12 sticks and the ends (which I hear chefs call “cookie butts” and are their snacks in the kitchen ;)) are crispy like biscotti, but the rest of them are chewy in the middle with just a little crunch on the ends. I love the flavor, too!
Ginger Chocolate Chip Cookie Sticks, by Katrina, Baking and Boys!
2 cups C&H Sugar Cookie Starter Mix
6 tablespoons all purpose flour
1/2 teaspoons baking powder
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
couple grates of fresh nutmeg (or a pinch or two of ground)
2 tablespoons molasses
1 large egg
6 tablespoons mini chocolate chips
turbinado sugar, for sprinkling on dough
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a medium sized bowl, combine the cookie starter mix, flour, baking powder and spices. In a small bowl whisk together the molasses and egg. Pour into the dry ingredients and stir with a wooden spoon until well mixed. Put the dough on the baking sheet and form into a log about 12 inches long and two inches wide. Use slightly wet hands to form the sticky dough into a log.
Bake for 18 minutes. Remove from oven and let cool for 15 minutes. Carefully cut into 3/4 inch slices with a serrated knife. (The cookie will still be a little soft.) Separate each cookie stick and give them a inch or two to bake again. Bake for 15 more minutes. Let cool on baking sheet until room temperature. Store in an airtight container.
Well, the moment I’m sure you’ve all been waiting for—the giveaway! C&H Sugar wants to give one lucky reader of my blog a $50 gift card to buy all the baking supplies you’ll need to make cookies and enter their contest! (They gave me one, too! Thank you, C&H!)
Here’s what you need to do---one entry per person. First—go to the C&H Sugar Cookie Contest Facebook page and LIKE it. Check out all the cookie recipe submissions, come back here and tell me you liked the page and tell me which cookie entry looks the best to you, all in one comment. I want you to have enough time to bake and enter their cookie contest, so this giveaway goes until Monday, December 19, 2011, 5 p.m. MST. Contest is open to US residents only. A winner will be selected randomly and notified by email, so please make sure I have a way to contact you!
***The giveaway is now closed and a winner was randomly chosen! The winner of the gift card from C&H Sugar is Barbara Bakes!
I like C&H on Facebook and the Turtle Cookie Bars sound pretty amazing. Love all the different varieties you whipped up.
December 19, 2011 7:34 AM
Congratulations, Barbara! I’ll be contacting you via e-mail!