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Double Chocolate Mint Cookies(rec n pic)
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Mon Feb 25, 2008 6:43 pm    Post subject: Double Chocolate Mint Cookies(rec n pic) Reply with quote

I used to make this to sell..so the recipe was kept away from KC. Now I don't sell it anymore. But i would rather teach instead. Here's my all time favourite recipe to share.



Ingredients
115g salted butter
180g Self Raising flour
1 tbsp cocoa powder
80g castor sugar
50g light brown sugar
1 egg, beaten
1 tube of Polo mints**
1 cup of chocolate chips

Method
1. Crush polo mints in a bag, set aside.
2. Cream butter, sugar in a mixer till creamy.
3. Add egg to beat till well mixed.
4. Turn off mixer and fold in flour, chocolate powder, chocolate chips and crushed mint.
5. Lined a baking tray with baking paper.
6. Use a piped bag to squeeze out tiny spots on the paper
7. Bake in preheated oven 180 for 15 mins.
8. Remove and cool completely on wire rack.

Important Notes
The most important ingredient here is the mint. Best to get Polo Mints. It only cost 40 cents for a tube. If you can't find Polo Mints(the famous tagline was "The Mint with a Hole"), then use any candy mint that are just hard mints..not soft mints.

Don't attempt to use Peppermint Oil flavouring. It will make the cookie taste somewhat artificially 'plasticky'.

To get the cookie to look like Famous Amos', you need to pipe it out on a sheet of baking paper. The raw dough should look like a tiny 5 cent coin. When its baked, it will spread out a bit.

To get the cookie to be more flat and spread thinly, use more butter. Add 50g more.

Notice I do not add Vanilla essence. As the highlight was MINT.

If you use confectionery chocolate(means chocolate that you get from supermarkets, ready to eat), you need to adjust the sugar content as confectionery chocolate are already sweeten.
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1


Last edited by Gina on Tue Feb 26, 2008 7:50 am; edited 3 times in total
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Angela K
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PostPosted: Mon Feb 25, 2008 9:49 pm    Post subject: Reply with quote

So amazing that you can make use of the Polo sweet to make this cookie. That's clever of you..
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euniceface
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PostPosted: Mon Feb 25, 2008 11:22 pm    Post subject: Reply with quote

now THAT looks yummeh!! very famous amos-ishy! Thanks Gina!!
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Gina
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Joined: 20 Jul 2004
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PostPosted: Tue Feb 26, 2008 7:40 am    Post subject: Reply with quote

I use to export my cookies too.To malaysia..to Vivienne (Sweets For my Sweet). Read her review here

http://sweetsformysweet.blogspot.com/2005/11/cookies-galore.html

the cookies in the picture is flatter than the one I have above. I was trying a different method of baking to 'flatten' it. So I can pack more in that tall long cookie jar she has photographed next to the cookies. grin yummy

this Cookie was created in 2005 and it started a craze here..see Florence's blog write up too

http://wlteef.blogspot.com/2005/10/chocolate-mint-cookies.html

You can try her recipe too. But if you prefer it minty, go for hard mints.
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Gina

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nora
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Joined: 09 Dec 2004
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PostPosted: Tue Feb 26, 2008 8:15 am    Post subject: Reply with quote

Gina

What's the weight of the crushed polo mints roughly?
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Gina
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PostPosted: Tue Feb 26, 2008 8:34 am    Post subject: Reply with quote

nora

its about 40g.
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Gina

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nora
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PostPosted: Tue Feb 26, 2008 9:26 am    Post subject: Reply with quote

Gina

Thanks. Can I use the candy cane mints? I got alot at home. grin
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Gina
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PostPosted: Tue Feb 26, 2008 9:28 am    Post subject: Reply with quote

yes.. yummy
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Gina

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nora
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PostPosted: Fri Mar 07, 2008 11:26 am    Post subject: Reply with quote

Gina

Thanks for the recipe. The cookies were very nice. My dh said the mint taste wasn't that obvious. Maybe next time I put extra mints. yummy
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ftmhashim
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PostPosted: Wed Mar 12, 2008 9:02 pm    Post subject: Reply with quote

Tried out the recipe today. Wld baked this again but would add more Polo's cos the mint wasn't that obvious. Thx for the recipe.

Btw, are we supposed to crush the mint finely or coarsely?
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Gina
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PostPosted: Wed Mar 12, 2008 9:22 pm    Post subject: Reply with quote

can just crush it coarsely. yeah, I realised that the polo mint these days are not so minty anymore. sad I remember it used to be very 'hot'.

if you like, you can add 1 drop of peppermint oil. I know I said not to add that. But some people do like it.. I don't. I find that taste a bit plasticky so how?
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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familyfirst
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PostPosted: Wed Mar 19, 2008 11:21 am    Post subject: Choc Mint cookies Reply with quote

Can this dough be kept in the refridgerator to be piped & baked the next day or a couple of days later?
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zurynee
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Joined: 31 Aug 2004
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PostPosted: Wed Mar 19, 2008 11:33 am    Post subject: Re: Choc Mint cookies Reply with quote

familyfirst wrote:
Can this dough be kept in the refridgerator to be piped & baked the next day or a couple of days later?


Yes you can. I always freeze cookie dough and bake them later as and when I need Smile love
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familyfirst
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PostPosted: Wed Mar 19, 2008 11:58 am    Post subject: Choc cookies Reply with quote

Thanks Zurynee but when you say "Freeze" you really mean freezing then defrosting it back to room temperature or can i just leave it in the fridge to chill a day or two?
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zurynee
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PostPosted: Wed Mar 19, 2008 1:10 pm    Post subject: Re: Choc cookies Reply with quote

familyfirst wrote:
Thanks Zurynee but when you say "Freeze" you really mean freezing then defrosting it back to room temperature or can i just leave it in the fridge to chill a day or two?


If the amount is small, i will keep in the fridge sometimes up to a few days. I will freeze them when the dough is alot or I only intend to bake it 1 wk or so later.
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Gina
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PostPosted: Wed Mar 19, 2008 1:23 pm    Post subject: Reply with quote

Zu

thanks for answering this for me. Yes, I would chill it for later use sometimes.
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Gina

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familyfirst
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PostPosted: Wed Mar 19, 2008 2:57 pm    Post subject: Choc Mint cookies Reply with quote

Thank you!
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jamie
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PostPosted: Sat Jun 28, 2008 9:52 pm    Post subject: Reply with quote

Hi everyone,

I wonder does this recipes really need to use mixer as i dun have it at the moment...

Any suggestion ???
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coolcookie
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PostPosted: Sat Jul 12, 2008 1:37 am    Post subject: Reply with quote

Hi jamie, you can cream the butter manually using the hand whisk though it may be a bit tiring on your arms. If you are used to it, then it's ok.
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coolcookie
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PostPosted: Sat Jul 19, 2008 1:19 am    Post subject: Reply with quote

Gina wrote:
can just crush it coarsely. yeah, I realised that the polo mint these days are not so minty anymore. sad I remember it used to be very 'hot'.

if you like, you can add 1 drop of peppermint oil. I know I said not to add that. But some people do like it.. I don't. I find that taste a bit plasticky so how?


Gina, have you tried using Fisherman's mint? This brand very "hot" (minty) leh!
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TINGYM
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Joined: 04 Mar 2008
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PostPosted: Wed Aug 27, 2008 4:04 pm    Post subject: Reply with quote

Tks Gina for the wonderful receipe. Tonight is my third time baking this cookie since sunday ( double portion).
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coolcookie
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PostPosted: Mon Dec 29, 2008 12:34 pm    Post subject: Reply with quote

For those who have baked this - may I ask if the mint melt/dissolved after baking or do you still have the tiny bits of the mint?
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May May
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Joined: 19 Aug 2007
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PostPosted: Mon Dec 29, 2008 6:22 pm    Post subject: Reply with quote

coolcookie

I made this twice..basically I only chop them up into bits...so it didnt melt...

Regards...May
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nora
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PostPosted: Tue Dec 30, 2008 1:55 pm    Post subject: Reply with quote

coolcookie

Agreed with May. The mint didn't dissolved completely. There's still tiny bits around.
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coolcookie
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PostPosted: Wed Dec 31, 2008 11:47 am    Post subject: Reply with quote

thanks May and Nora.

So I think I will need to use the food processor to chop the mint very finely.

thanks.
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