| Recipes |

Brady Breese's Cocomint Cookie

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Right in time to feed the holiday cookie exchange frenzy, Brady Breese of Urban Cookies shares his Cocomint cookie recipe. Lucky for us we found Shaun, Brady's wife and business partner, handing out cookie samples Saturday, at The Local First Fall Festival. We tasted chocolatey-minty goodness, a perfect holiday combo!

Cocomint cookie recipe after the jump.

Urban Cookies: Cocomint Cookie-yield 1 doz (double chocolate cookie with peppermint and powdered sugar) Ingredients: 1 1/2 sticks butter, room temperature 1 cup brown sugar 1/2 cup granulated sugar 1/2 teaspoon salt 1 1/2 teaspoons peppermint oil or extract 1 egg 2 egg whites 3/4 cup cocoa powder 1/4 cup milk 1 1/4 cups all-purpose flour 3 teaspoons baking powder For coating: Granulated sugar Powdered sugar

Preheat oven to 350 degrees.
In a large mixing bowl with hand beater or a mixer, cream butter, brown sugar, granulated sugar, salt and peppermint extract on medium-high speed until everything is well-blended.
Add egg and egg whites to bowl. Mix on medium speed until eggs are fully mixed into the sugar mixture.
Sift cocoa powder. Warm milk in microwave for 30 seconds.
Add cocoa powder to the bowl on low speed. Mix until fully incorporated. Stream the milk into the mixture on low speed. Stop and scrape the bowl.
Add the flour and baking powder to the bowl on low speed. Once incorporated, increase speed to medium for 30 seconds.
Refrigerate dough for 2 hours or until stiff.
Using an ice-cream scoop, make evenly sized portions of dough, or roll dough into balls, about 3 ounces each, using hands.
Roll each dough ball in the granulated sugar until completely covered. Next, roll the dough ball in powdered sugar. Make sure it is completely coated with no brown showing. Place on cookie sheet with a non-stick surface or covered with parchment paper.
Bake about 25 minutes, or until done. For crispier cookie, bake longer.

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