Peppermint Chocolate Chunk Cookies
INGRÉDIENTS
- 2 cups all-purpose flour 500 mL
- 1 cup cake flour 250 mL
- 1 tsp baking soda 5 mL
- 1/2 tsp sea salt 2 mL
- 1 cup canola oil 250 mL
- 1 1/2 cups packed brown sugar 375 mL
- 2 large eggs
- 2 tsp pure vanilla extract 10 mL
- 1/2 tsp peppermint extract 2 mL
- 12 oz semi-sweet chocolate cut into small chunks 350 g
PRÉPARATION
- 1. Preheat oven to 350 °F (180 °C). Line two baking sheets with parchment paper. Set aside.
- 2. In medium bowl, whisk together flours, soda and salt. Set aside.
- 3. In large bowl, whisk vigorously canola oil, brown sugar, eggs, vanilla and peppermint extracts. Fold in flour mixture, mixing well. Fold in chocolate chunks.
- 4. Using an ice cream scoop, scoop dough onto prepared baking sheets. Press dough down firmly with palm of hand.
- 5. Bake until firm to touch, about 9 to 12 minutes. Cool on pan for 20 minutes; remove to rack to cool completely.
RENDEMENT
4 dozen cookies
PORTION
1 cookie
VALEUR NUTRITIVE
Per Serving
| Calories | 130 |
| Lipides | 7 g |
| Gras saturés | 1.5 g |
| Cholestérol | 10 mg |
| Glucides | 17 g |
| Fibres | 1 g |
| Protéines | 2 g |
| Sodium | 45 mg |
