I’ve always been a huge fan of chocolate and mint. When I was little, I would only eat green mint chocolate chip ice cream and After Eight mints were always a holiday staple in our house and I’d always manage to find my dad’s secret hiding spot for them.
When I saw the mint chocolate chip cookie recipe on Crystal‘s blog (she makes them at the Austin Folk House) I kept them in mind for future holiday baking. This afternoon when I headed out to refill my coffee supply from the local Italian market, I noticed a lonely bag of mint chocolate chips for only a dollar. I immediately popped them into my basket. It was destiny! I practically ran home to whip up a batch. These cookies were beyond fantastic and I’ll definitely be making them again during the holidays.
Crystal notes that the cookie dough is a bit stiff. Luckily, I’ve got my hearty Kitchen Aid mixer working for me…but if you don’t, be prepared for a bit of a workout.
chocolate andes mint cookies (I didn’t use name brand chocolate chips!)
2 1/4 cups all-purpose flour
2/3 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 bag (12 ounces) Andes mint chips (my bag was only 10.5 oz but the resulting cookies were still minty good!)
Preheat oven to 350°F.
Combine flour, cocoa, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in a large mixing bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chips. Drop by well-rounded teaspoons onto ungreased baking sheets.
Bake for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Makes about 5 dozen cookies.