- 1 cup semisweet chips
- 1/2 cup unsalted butter, softened
- 1/3 cup firmly packed light brown sugar
- 1/3 cup granulated sugar
- 1/2 tsp salt
- 2 tbsp light corn syrup
- 1 tsp vanilla
- 1 large egg
- 2 cups unsifted all-purpose flour
- 1 teaspoon baking soda
- 2 cups mint chips
Preheat oven to 400 degrees Fahrenheit. Lightly grease baking sheets.
Melt semisweet chips in top of double boiler over low heat, stirring constantly until smooth. Remove from heat; set aside. Cream butter, sugars, salt, corn syrup and vanilla in large bowl on medium speed until light. Beat in egg then melted chocolate until well blended.
Combine flour and baking soda in small bowl. Add flour to chocolate mixture just until combined. Stir in mint chips. Drop by heaping tablespoonful onto baking sheets, two inches apart. Bake for 7 to 9 minutes or until cookies look set and dry. Cool on baking sheet for a few minutes before transferring to racks to cool completely. Store in airtight container. Makes four dozen cookies.
- 2 cups all-purpose flour
- 3/4 cup cocoa
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups butter, softened
- 2 cups sugar
- 2 eggs
- 2 tsps vanilla extract
- 1 2/3 cups mint chips
Heat oven to 350 degrees Fahrenheit.
Stir together flour, cocoa, baking soda and salt. Beat butter and sugar in large bowl until fluffy. Add eggs and vanilla. Beat well. Gradually add flour mixture, beating well. Stir in chips.
Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 9 minutes. (Do not over bake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4 1/2 dozen cookies.
Note: Since creating this post I discovered the pudding recipe and have found it to be much easier, while still making a moist cookie and it is more versatile.