~ Guittard Green Mint Baking Chips bag
2 c. semisweet chocolate chips
1/2 c. butter
3 eggs
1/2 c. sugar
1/8 t. salt
2 t. vanilla
1 1/2 c. flour
1/2 t. baking soda
2 c. mint chips
Melt chocolate chips and butter on stove top, stirring constantly until smooth. Set aside to cool.
In large bowl, beat eggs, sugar, salt, and vanilla until light. Mix in melted chocolate, then add flour and baking soda; beat until well blended. Stir in mint chips. Chill dough for 10-15 minutes or until stiff.
Preheat oven to 350 degrees. Like baking sheets with parchment paper or leave ungreased. Drop rounded teaspoonfuls onto baking sheets. Bake 8-10 minutes. Cookies will be soft in the center, but will firm up as they cool.
Makes four to five dozen cookies, according the the original instructions, but I get six dozen with Pampered Chef's Small Scoop.
Notes: I use silicone baking mats instead of parchment paper. These are tasty made as directed, but we've also enjoyed doing a 50/50 mixture of regular chocolate and espresso chocolate chips. We melt half the mixture and mix the other half into the cookies, rather than melting one kind and mixing the other.
No comments:
Post a Comment