A soft chocolate cookie filled with mint-flavored chocolate chips and mint extract for even more mintiness. Instead of using mint-flavored chips I used Andes mints, broke into pieces.
Ingredients: 2 2/3 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup unsweetened cocoa powder, 3/4 cup light brown sugar, packed, 2/3 cup granulated sugar, 1 cup butter, softened, 3 large eggs, 1 teaspoon pure mint extract, 1 3/4 cups (10 ounces)mint chocolate chips, 1/2 cup vanilla chips (optional).
Instructions: Preheat oven to 300 degrees. In a medium bowl, combine flour, soda, salt, and cocoa. Mix well with a wire whisk and set aside.
In a large bowl, blend sugars and butter beating to form a grainy paste. Add eggs and mint extract beating until light and fluffy.
Add the flour mixture and blend at low speed just until combined; do not overmix. Fold in chocolate chips.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets, 1 1/2 inches apart. Bake for 16-18 minutes until set. Immediately transfer cookies to wire racks to cool completely.
If desired, melt 1/2 cup vanilla chips in resealable storage bag in microwave for 1-2 minutes. After first minute, press on bag to test softness of chips; if chunks remain, heat another minute, or until chips are completely melted when pressed. Snip off small section of one corner of bag and squeeze contents on each cookie in desired pattern.
Makes 4 dozen cookies.
"Mrs. Fields Cookie Book", Debbie Fields, The Time Inc. Book Company, Alexandria, VA, 1992.
Cookies Rule!!!
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