Cookies & Cocktails by Katherine Cobbs
Author:Katherine Cobbs
Language: eng
Format: epub
Publisher: Tiller Press
Published: 2019-10-22T00:00:00+00:00
Combine everything in an ice-filled shaker tin. Shake vigorously. Strain into a champagne flute. Float ½ teaspoon brandy on top to garnish, if desired.
MAKES 2 DOZEN
Mint Chocolate Chip Cookies
It’s hard to beat a classic chocolate chip cookie. It begs to be eaten before it has even cooled (or for many, before it has even been baked), and its nooks and crannies are like a sponge for ice-cold milk. Somehow this mint chocolate version seems refreshingly acceptable, especially for dunking in a minty Grasshopper.
½ cup (1 stick) butter, softened
¾ cup granulated sugar
½ cup packed dark brown sugar
2 teaspoons vanilla extract
2 large eggs
2½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 (10-ounce) bag Andes crème de menthe baking chips
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