This recipe is a mystery. I wrote it down in my cookbook-notebook many years ago, and of course didn't cite it. I haven't made it it in a long time though, mostly because the original calls for non-fat dry milk. As a splurge with my Co-op Member Appreciation Coupons this winter, I bought a canister of powdered soymilk for another recipe, and now that I've got it, I thought I'd try it out in this recipe as well. It worked! These cookies have a great melt-in-your-mouth texture straight out of the oven. Then stay soft and chewy even when they're cool, and the refreshing mint well offsets the rich chocolate. If you aren't a mint fan, leave it out, and have yourself a chocolate chocolate chip cookie instead!
Mint Chocolate Chocolate Chip Cookies
2 cups all purpose flour
1/2 cup whole wheat flour
1/2 cup cocoa powder
1/4 cup soymilk powder
1 tsp baking soda
1 tsp salt
2 cup semi-sweet chocolate chips
1 cup margarine, soft
1 cup canola oil (or other flavorless vegetable oil)
1 cup brown sugar, packed
1 cup white sugar
1/4 cup pureed silken tofu
1 tsp vanilla extract
2 1/4 tsp peppermint extract
1. Sift together the flours, cocoa, soymilk powder, baking soda, and salt
2. Cream the margarine, oil and sugars.
3. Beat the soymilk into the margarine mixture, then stir in the extracts.
4. Gradually incorporate the dry ingredients.
5. Fold in the chocolate chips.
6. Drop by rounded tablespoonful onto a greased cookie sheet.
7. Bake in a 350 degree oven for 8-10 minutes. Allow to cool on the cookie sheet for a few minutes before attempting to consume... or move.
** This dough is quite soft - Don't worry, it's fine! **