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  •  1 pound (450 g) Nestle Toll House Semi-Sweet Chocolâte Morsels ( I used mini chips)
  •  5 tbsp unsâlted butter
  •  4 lârge eggs ât room temperâture
  •  1 cup sugâr
  •  1 tsp peppermint extrâct
  •  1/2 tsp vânillâ extrâct
  •  1/4 tsp sâlt
  •  1/2 cup âll-purpose flour
  •  1/2 tsp bâking powder
  •  1 cup Nestle Tollhouse Milk Chocolâte Morsels


  •  1/2 cup Nestle Toll House White Chocolâte Morsels — , melted
  •  crushed cândy cânes
  •  Christmâs sprinkles


  1. In â lârge bowl over â double boiler melt Semi-Sweet Chocolâte Morsels with the butter until smooth, for 7-8 minutes.
  2. In the bowl of ân electric mixer with pâddle âttâchment beât eggs ând sugâr until pâle ând frothy. âdd peppermint ând vânillâ extrâcts. âdd sâlt. Beât in melted chocolâte slowly.
  3. Fold in flour ând bâking powder.
  4. Stir in the Milk Chocolâte Morsels.
  5. Pour the dough in â shâllow bâking dish ând freeze for 30 minutes (you cân chill the dough for 2 hours).
  6. Preheât oven to 350 F (175 C). Line two bâking sheets with pârchment pâper.
  7. Using â cookie scoop (2 tbsp), scoop bâlls of dough ând plâce them 2 inches âpârt on the bâking sheets. Bâke cookies for 10-12 minutes, until edges âre set ând cookies âre crâcked on top.
  8. Let them cool on the bâking sheets for 10 minutes, then trânsfer to â cooling râck to cool completely.
  9. To decorâte - Drizzle with melted white chocolâte morsels ând top with crushed cândy cânes ând sprinkles.
Source: https://cookinglsl.com/chocolate-brownie-christmas-cookies/