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Our good friends @newlywedchefs are using Rebellious Infusions to take cookies to the next level. They usually enjoy Rebellious packets mixed in water, but they’ve had fun in the kitchen creating recipes using our Infusions, too!
These cookies are full of chocolate chunks and winter mint flavor. If you want to boost the mint level, just add a teaspoon of peppermint extract. These cookies didn’t last long in @newlywedchefs’ house, and they’re sure to fly off your table.
Mint Chocolate Chunk Cookies
2 cups flour
1 cup cocoa powder
2 sticks butter, softened
1 teaspoon baking soda
1 pinch salt
2 cup sugar
1 teaspoon vanilla extract
2 liquid packets Rebellious Infusions—Mint
2 11.5-oz. bags chocolate chunks
1 teaspoon peppermint extract (optional)
Preheat oven to 350°. In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. Set aside. In the bowl of an electric mixer, cream the butter and sugar until fluffy. Add the eggs one at a time and continue to combine. Add the vanilla and Rebellious Infusions (and optional peppermint extract) and continue to combine. Add ½ of the flour, mix, then the other ½. Finally, stir in the chocolate chunks using a wooden spoon. The dough should be pretty thick, and you’ll need to use some muscle to get those chocolate chunks incorporated.
Grab an ice cream or cookie dough scooper and scoop large mounds of the dough (about 3" in diameter) onto a parchment lined baking sheet. Bake for 14–16 minutes, then remove from the oven. Allow to sit on the pan for another minute or two before transferring to a wire rack to completely cool.
Serve warm. Makes 24 cookies.