MOJITO CHOCOLATE CHIP COOKIES
SERVES 36 2 1/2-INCH COOKIES
2 cups all-purpose flour
1⁄2 tsp baking powder
1⁄4 tsp salt
3⁄4 cup vegan margarine
1 cup powdered sugar
1⁄2 cup brown sugar
4 tbsp dark rum
2 tbsp lime zest (about 2 or 3 limes)
1 tsp pure peppermint extract
3⁄4 cup semisweet chocolate chips (dairy-free)
NUTRITIONAL VALUES
Calories: 334kcal
Fat: 12.3g (2.7g S.Fat)
Carbs: 43.9g
Protein: 13.7g
Sugar: 4.5g
Sodium: 77mg
METHOD
Preheat oven to 180°C/350°F. Line 2 or 3 large baking sheets with parchment paper or Silpat. In a medium bowl, whisk together flour, baking powder, and salt.
Beat margarine with a stand or hand mixer until light and fluffy. Mix in the powdered sugar, brown sugar, and rum until well combined. 12 cup at a time, mix in the flour mixture, then add the zest, mint extract, and chocolate chips and mix until combined.
Scoop about 2 tablespoons of dough at a time onto the prepared baking sheets, leaving about 2 inches between scoops. Flatten the dough with the palm of your hand to make crispy cookies. Leave the scoop alone for soft cookies. Cook for 12 minutes, or until the edges are lightly browned. Allow to cool on the pan.
Beat margarine with a stand or hand mixer until light and fluffy. Mix in the powdered sugar, brown sugar, and rum until well combined. 12 cup at a time, mix in the flour mixture, then add the zest, mint extract, and chocolate chips and mix until combined.
Scoop about 2 tablespoons of dough at a time onto the prepared baking sheets, leaving about 2 inches between scoops. Flatten the dough with the palm of your hand to make crispy cookies. Leave the scoop alone for soft cookies. Cook for 12 minutes, or until the edges are lightly browned. Allow to cool on the pan.
RECIPE NOTES
Cookie dough can be made ahead of time and refrigerated for a week or frozen for up to a month.
