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Mojito Chocolate Chip Cookies
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Mojito Chocolate Chip Cookies
The best elements of minty mojitos and classic chocolate chip cookies are now in one delicious dessert. This delectable recipe from cookbook author Chloe Coscarelli adds minty, rummy flair to everyone's childhood favorite—with a vegan edge, to boot. But be warned—like the drink they're named for, they'll leave you wanting more than one.
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Makes 46 cookies
What You Need:
2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup vegan margarine
1 cup powdered sugar
1/2 cup brown sugar
4 tablespoons dark rum
2 teaspoons peppermint extract
2 tablespoons lime zest
3/4 cup vegan chocolate chips
1/2 cup sugar (optional), for garnish
Zest of 1 lime (optional), for garnish
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What You Do:
1. Preheat oven to 350 degrees. Line 2 or 3 large baking sheets with parchment paper or Silpat. In a medium bowl, whisk together flour, baking powder, and salt.

2. Using a stand or hand mixer, beat margarine until light and fluffy. Add powdered sugar, brown sugar, rum, and peppermint extract and beat until combined. Mix in flour mixture, 1/2 cup at a time, then add lime zest and chocolate chips. Mix until combined.

3. In a small bowl, combine sugar and lime zest garnish. Scoop 1 rounded tablespoon of dough at a time, and roll each scoop in sugar-zest mixture. Place on prepared baking sheets, rounded side up, leaving about 2 inches between each scoop. For crisper cookies, gently flatten dough with palm of your hand. Bake for about 12 minutes, or until edges are lightly browned. Let cool on baking sheets.
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