Title: Double Chocolate Mint Chip Cookies
Categories: Candy Cookie Chocolate
Yield: 6 Servings
| 1 1/2 | c | Mint-Chocolate Chips; * |
| 1 1/4 | c | Flour; Unbleached |
| 3/4 | ts | Baking Soda |
| 1/2 | ts | Salt |
| 1/2 | c | Butter; Softened |
| 1/2 | c | Brown Sugar; Firmly Packed |
| 1/4 | c | Sugar; Granulated |
| 1/2 | ts | Vanilla Extract |
| 1 | | Egg; Large |
| 1/2 | c | Nuts; Chopped |
* Use 1 10-oz bag of Nestles Toll House Mint-Chocolate Chips divided in
half for this recipe.
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Preheat oven to 375 degrees F. Melt over hot (not boiling) water, 3/4 cup
of the mint-chocolate chips; stir until smooth. Remove from heat; cool to
room temperature. In a small bowl, combine flour, baking soda and salt;
set aside. In a large bowl, combine butter, brown sugar, sugar, and
vanilla extract; beat until creamy. Add melted chips and egg; beat well.
Gradually blend in the flour mixture. Stir in remaining 3/4 cup of
mint-chocolate chips and nuts. Drop by rounded tablespoonfuls onto
ungreased cookie sheets. Bake at 375 degrees F. for 8 to 10 minutes. Allow
to stand 2 to 3 minutes; remove from cookie sheets. Cool completely on
wire racks.