These are the perfect winter cookies, and I find they go best with a cup of hot cocoa, or even some coffee. Of course they can be dunked in a big glass of milk too.
Mint Chocolate Chip Cookies
Recipe written by The Chef Next Door
Makes 3 dozen cookies
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2 cups all-purpose flour
2/3 cup cocoa powder
1 tsp baking soda
1 tsp tsp salt
1 cup unsalted butter, at room temperature
1 cup packed light brown sugar
1/3 cup granulated sugar
1/2 Tbsp pure vanilla extract
2 large eggs
10-oz. package chocolate and mint chips (I used Nestle Dark Chocolate & Mint Morsels)
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a Silpat and set aside.
In a small bowl, whisk together the flour, cocoa powder, baking soda and salt and set aside.
In the bowl of your stand mixer, beat the butter and both sugars until fluffy and light in color. Add the eggs, one at a time, beating well after each addition. Add in the vanilla.
In a few additions, gradually beat in the flour mixture. Fold in the chocolate chips.
Using a large scoop, drop the dough onto the baking sheet, leaving about 1/2 inch between cookies. Bake for 10 minutes, or until edges are cooked and centers are set. Cool the cookies on the baking sheet for 5 minutes, then remove to a wire rack to cool completely.
Store cookies in an airtight container or cookie jar.