Double Chocolate Mint Chip Cookies
Yield
1 servingsPrep
30 minCook
10 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
chocolate chips
mint |
*
|
| 1 ¼ | cups |
unbleached all-purpose flour
|
|
| ¾ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
butter
softened |
|
| ½ | cup |
brown sugar
firmly packed |
*
|
| ¼ | cup |
sugar
granulated |
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | each |
eggs
large |
|
| ½ | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
chocolate chips
mint |
*
|
| 296 | ml |
unbleached all-purpose flour
|
|
| 3.8 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
butter
softened |
|
| 118 | ml |
brown sugar
firmly packed |
*
|
| 59 | ml |
sugar
granulated |
|
| 2.5 | ml |
vanilla extract
|
|
| 1 | each |
eggs
large |
|
| 118 | ml |
nuts
chopped |
|
Directions
Preheat oven to 375℉ (190℃).
Melt over hot (not boiling) water, ¾ cup of the mint-chocolate chips; stir until smooth.
Remove from heat; cool to room temperature.
In a small bowl, combine flour, baking soda and salt; set aside.
In a large bowl, combine butter, brown sugar, sugar, and vanilla extract; beat until creamy.
Add melted chips and egg; beat well.
Gradually blend in the flour mixture.
Stir in remaining ¾ cup of mint-chocolate chips and nuts.
Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake at 375℉ (190℃) F for 8 to 10 minutes.
Allow to stand 2 to 3 minutes; remove from cookie sheets.
Cool completely on wire racks.
