Mint Chocolate Chip Cookies

They only come around this time of year...mint chocolate chips that is!  So, I snap up as many bags as I think reasonable, usually four, and then dole out the batches of chocolate chip cookies with that holiday twist from November to January.  I make a chocolate batter, but you could also whip up a traditional “Toll House” batter as well.  These cookies will fly off the plate either way!

Makes about 45 cookies

Ingredients

2 cups all-purpose flour

½ cup unsweetened cocoa powder

½ teaspoon salt

1-teaspoon baking soda

8 oz butter, 2 sticks, room temperature

1 cup, 8oz light brown sugar, packed

1/2 cup, 4oz-granulated sugar

2 large eggs

2-teaspoons vanilla extract

1 10oz bag of mint chocolate chips

Preheat oven to 350°F.  In a medium bowl, mix flour, cocoa powder, salt, and baking soda together, set aside.  Beat butter and sugars together in a large bowl using an electric mixer until well combined. Add eggs and vanilla and beat until smooth.  Mix in flour and coco using a spatula, the dough will be stiff.  Stir in chips and distribute through batter.

Drop heaping tablespoonfuls of dough on parchment lined baking sheets 2inches apart.  Bake 10-12 minutes, cookies should be soft and just beginning to crisp up around the edges. Do not over bake! Transfer cookies to wire rack while still hot.

It’s All Delicious Notes:  Check out my other chocolate chip cookie recipe in the index of this site if you want to switch up the batter and make a traditional type cookie batter.