Double chocolate mint chip cookies
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Mint-Chocolate Chips; * |
| 1¼ | cup | Flour; Unbleached |
| ¾ | teaspoon | Baking Soda |
| ½ | teaspoon | Salt |
| ½ | cup | Butter; Softened |
| ½ | cup | Brown Sugar; Firmly Packed |
| ¼ | cup | Sugar; Granulated |
| ½ | teaspoon | Vanilla Extract |
| 1 | each | Egg; Large |
| ½ | cup | Nuts; Chopped |
Directions
* Use 1 10-oz bag of Nestles Toll House Mint-Chocolate Chips divided in
half for this recipe.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Preheat oven to 375 degrees F. Melt over hot (not boiling) water, ¾ 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 ¾ 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.