Make this Gideon's Vom Krampus Cookie to satisfy your chocolate and mint cravings during the holidays.
Ingredients
1 cup COLD unsalted butter, cubed
1 cup granulated white sugar
3⁄4 cup brown sugar
2 large eggs, room temp
1 tsp Vanilla extract
1 tsp Mint extract
1 tsp Baking soda
1 tsp Cornstarch
1 tsp Salt
1⁄2 cup cocoa powder
1 1⁄2 cups Cake flour
1 1⁄2 cups All-purpose flour
1 cup Milk Chocolate Chips
1 cup Bittersweet Chocolate Chips
1 cup Semi-Sweet Chocolate Chips
1 cup Dark Chocolate Chips
1 cup Mini Chocolate Chips
1 cup Large Chocolate Chips
2 cups Andes Baking Chips
Directions
Cream the cubed cold butter and sugar in the bowl of a stand mixer
for about two minutes on low speed.
Raise the speed to medium-high and beat for another two or three
minutes till the mixture is fluffy and light in texture.
Using a spatula, scrape down the edges of the bowl.
Add the eggs one at a time, followed by the mint and vanilla essence,
mixing thoroughly after every addition.
Whisk together the baking soda, cornstarch, salt, cocoa, cake flour,
and all-purpose flour in a large mixing bowl.
One cup at a time, add the flour mixture to the butter mixture.
Mix til everything is combined.
Divide the baking chips in half and place each half in a separate
medium bowl.
On low speed, add 1 bowl of baking chips to the dough and mix until
integrated.
Refrigerate the dough for twenty minutes after removing it from the
mixer.
Scoop out cookie dough with a large cookie scoop and form the cold
dough into big balls with your hands.
Using the second bowl of baking chips, cover the whole surface of the
dough ball.
With the baking chips, fill up any holes.
Cover the dough balls on a baking sheet coated with parchment paper.
Store in the fridge overnight.
Remove the dough balls from the fridge and put aside.
Preheat the oven to 350°F.
Take from the oven and place them aside on the baking sheets for at
least fifteen minutes to cool.
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