Mint Chip Chocolate Cookies

Boy oh boy, I have been so busy! I've started volunteering at my high school alma mater with the girls' basketball team and try-outs were this past week.(Yay for 25 Before 25 List #22: Volunteer regularly.) This means I've been in the gym 2+ hours each night last week! I have loved every minute of being back in the gym, the girls are incredible and I get along really well with the coaching staff. Needless to say, I'm really looking forward to the rest of the season. I'm planning on learning how to juggle that new time commitment with this blog because I love being part of this community very much as well.

So here we go, the most recent creation, in the kitchen of course.

My best guy friend, Andy, has returned from backpacking in South America for 8+ months and so we have been catching up and I've been listening ever so jealously to his awesome adventures. (He is the one I traveled with while in Peru this past spring.) Anywho, last night, we made one of his favorite cookies together. The recipe is originally called Polka Dot Cookies, but he didn't feel that was manly enough, so Mint Chip Chocolate Cookies works, too.

Mint Chip Chocolate Cookies
found on the back of a Guittard Green Mint Chip bag

2 cups (12 oz) semisweet chocolate chips
1/2 cup butter
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
3 large eggs
1/2 cup sugar
2 teaspooons vanilla
2 cups (12 oz) green mint chips

Preheat oven to 350.

Melt chocolate chips and butter in double broiler or microwave, being careful not to scorch the chocolate. Mix together completely.

In a separate bowl, mix flour, baking soda and salt together. Set aside.

Beat the eggs, sugar and vanilla in a large bowl. Add the chocolate/butter mixture and combine thoroughly. Finally, mix in the dry ingredients. Dough will be less stiff than most other cookie recipes. At this point, place in refrigerator for 10-15 minutes to stiffen the dough up.

Remove the dough from the refrigerator and drop Tablespoons onto a parchment lined cookie sheet. Bake for 9-10 minutes. Cookies will "crack" when done. Allow to cool before enjoying with a big glass of milk!

Admittedly, I'm actually not that big of a mint fan, so we did scoop aside a little dough to be sans mint chips. (I know, I'm crazy.) They were tasty chocolate cookies in my book and would totally make delicious double chocolate chip cookies if you added chocolate chips instead of the mint ones.

This makes me super excited to get some holiday baking done. I did start a little with Grammy last week. Recipes to come soon!


This post is linked up to some of the parties listed under my Show & Tell tab at the top of the page. Go check them out for more inspiration!