Mojito Chocolate Chip Cookies

 
Mojito Chocolate Chip Cookies
MAKES ABOUT FORTY-SIX 2½-INCH COOKIES
This recipe mash-up combines the best elements of mojitos and chocolate chip cookies in one! The
lime zest adds beautiful green _ecks to an otherwise seemingly average cookie. Serve these at your
next cocktail party for a sweet surprise.
Make-Ahead Tip:
Cookie dough can be made in advance and kept refrigerated for up to 1 week or frozen for
up to 1 month.
COOKIES
2 cups all-purpose _our*
½ teaspoon baking powder
¼ teaspoon salt
¾ cup vegan margarine
1 cup powdered sugar
½ cup brown sugar
4 tablespoons dark rum
2 teaspoons pure peppermint extract
2 tablespoons lime zest (about 2 or 3
limes)
¾ cup semisweet chocolate chips
(dairy-free)
TOPPING (optional)
½ cup granulated sugar Zest of 1 lime
To make the cookies: Preheat oven to 350 degrees. Line 2 or 3 large baking sheets with parchment
paper or Silpat.
In a medium bowl, whisk together _our, baking powder, and salt.
Using a stand or hand mixer, beat margarine until light and _u_y. Add powdered sugar,
brown sugar, rum, and mint extract, and beat until combined. Mix in the _our mixture
½_cup at a time, then add zest and chocolate chips. Mix until combined.
To make the topping: Combine sugar and lime zest in a small bowl.