Introduction:
Well, at least it hasn’t been a full year since our last post! Here’s a new recipe to knock your socks off. If you’ve had these before, you’ll know how good they are. If not, eater beware – you may find yourself eating a whole plateful before you realize it. Our favorite brand of mint chocolate chips is from Tollhouse, but we’ve had a hard time finding them this winter. Any other brand will be tasty too though, don’t worry.
Ingredients:
- 1 cup butter (2 sticks), softened
- 2/3 cup granulated sugar
- 2/3 cup firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups flour
- 2/3 c cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 10 oz package of Dark Chocolate/Mint Chips
Instructions:
1.) Preheat oven to 325 degrees F.
2.) Combine flour, cocoa and baking soda in a small bowl.
3.) In a separate bowl beat softened butter, granulated sugar, brown sugar, and vanilla until well mixed. Add eggs one at a time mixing well after each addition.
4.) Gradually add the flour mix to the sugar bowl. Stir in the chips.
5.) Place rounded tablespoons onto ungreased cookie sheet (about 2 inches apart).
6.) Bake 11-13 minutes, until cookies are golden. Cool 2 minutes on sheet and then remove cookies to a wire rack.
Makes about 4 dozen cookies.
Printer friendly version over here.
The Cuppycake Factory 