It’s probably a good thing that these Guittard Smooth & Melty nonpareil mint chips are a seasonal item, because they’re incredibly addictive. I consider it a personal victory when I’m able to resist snacking on them long enough to use them up in a recipe or two.
Last year I used them in this easy Christmas toffee recipe. This year? My favorite chewy chocolate brownie cookies got a major mint infusion with these festive chips. Of course you can adapt the recipe to use any kind of baking chip you have in the pantry. Peanut butter chips are another perennial favorite around these parts.
And while I normally tend to not overload my cookies with excessive amounts of baking chips, this is one recipe that I sometimes break that rule. The cookies look extra fun studded with so many colorful chips.
Chewy Chocolate Brownie Cookies with Smooth & Melty Nonpareil Mint Chips
Yield: 4 dozen cookies
* 1/2 cup butter at room temperature
* 1/2 cup shortening
* 1 cup brown sugar
* 1/2 cup sugar
* 2 eggs
* 1/2 cup cocoa powder
* 1 cup rice flour
* 1/2 cup sorghum flour
* 1/2 cup potato starch
* 1-1/2 teaspoons baking soda
* 1 teaspoon xanthan gum
* 1/2 teaspoon salt
* 1 teaspoon vanilla extract
* 2+ cups Guittard Smooth & Melty nonpareil mint chips
Preheat oven to 375 degreese and lightly grease a cookie sheet with cooking spray or line with a Silpat mat or parchment paper.
In a large bowl, beat butter, shortening and both sugars using an electric mixer until light and fluffy. Add the eggs and mix until incorporated. Add the cocoa powder, rice flour, sorghum flour, potato starch, baking soda, xanthan gum and salt and mix until well blended. Stir in the vanilla extract and mint chips.
Drop heaping teaspoons of cookie dough onto the prepared baking sheet approximately 2-inches apart. Bake for about 10-12 minutes. Remove from oven and let stand for a minute or two. Remove to a wire rack to cool completely.