That must be the case with cookies as well, because this recipe calls for mint and chocolate chips that are only around for a limited time in the winter. The great thing, though, is that these chocolate chips are good for at least 6 months, so if you stock up, you can enjoy these cookies for most of the year!
The chocolate cookie itself is rich and chewy and the mint chips give these the perfect match of flavor!
Prep Time: 15 minutes
Bake Time: 35 minutes
Yield: about 4 dozen
- 2 cups flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks (1 cup) butter, softened
- 2/3 cup sugar
- 2/3 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 2/3 cups (10 oz. pkg.) chocolate/mint morsels
- Preheat the oven to 325 degrees F and line baking trays with parchment paper to prevent sticking.
- In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream together the butter, sugar, and brown sugar until light and fluffy. Add the vanilla and eggs and mix well.
- Gradually add the dry ingredients to the wet ingredients until just blended. Fold in the mint/chocolate chips.
- Drop the dough by well-rounded Tablespoons onto the prepared baking sheets about 2-inches apart. Bake for 11-13 minutes or until cookies are puffy and the centers are set. Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Enjoy!