If you love mint and chocolate together…get ready for your new favorite cookie! The flavor of Andes mint chips (sold at most local grocers) pairs beautifully with chocolate two ways—cocoa powder and chocolate chips. Perfection! Enjoy. 
1 stick butter, softened
1 c. brown sugar, firmly packed
½ c. granulated sugar
½ c. vegetable oil
2 large eggs
2 tsp. pure vanilla extract
2 c. unbleached, all-purpose flour
½ c. unsweetened cocoa powder
½ tsp. Kosher salt
1/2 c. Andes Mint chips
1/2 c. semi-sweet chocolate chips
*Preheat oven to 350
* In large bowl, cream together butter and both sugars.
* In medium bowl, combine dry ingredients (flour, cocoa powder, and salt).
*Add eggs 1 at a time…blending well after each egg. Add vanilla and oil.
*Add dry ingredients to butter mixture…blend well.
*Add Andes mint chips and chocolate chips. Mix well.
*Place 1” apart on ungreased cookie sheet
*Bake for 12 minutes. Cookies are already brown due to the cocoa powder…so make sure you use a timer…you can burn them easily. They are done when the tops begin to crackle slightly and they remove easily from the cookie sheet. If they are underdone, there will be uncooked batter left on the cookie sheet when you scoop them up on the spatula. If this happens, simply bake for 2-3 more minutes.
*Cool completely. May be stored on counter in airtight container for 4 days
Recent Comments