When I first made these cookies, it was bright, sunny and warm. My little container garden was in bloom and my mint plant was out of control. I had been hesitant to bake, because I didn’t want to make the house any warmer than it already was! I lounged on the deck in a sun-dress and flip-flops, enjoying my mint chocolate chip cookies with a cool glass of iced tea.
These days, my container garden is a distant memory and the extra heat from a warm oven is a welcome addition. Freshly-baked cookies are best enjoyed with a piping hot cup of tea, a cozy blanked and a roaring fire.
Whenever you make these cookies, they are fantastic! Buttery, sweet and minty, these cookies are studded with dark and mint chocolate chips and dotted with slivers of fresh mint leaves.
The original recipe from Betty Crocker Cookies calls for semi-sweet chocolate chips, but I opted to use the seasonal Nestle Dark Chocolate & Mint Morsels. Now that I’ve run out, I’m using Guittard Mint Chips mixed with Ghirardelli 60% Cacao Bittersweet Baking Chips. Availability for the Mint Chips seems pretty limited, but Amazon has the best price. The Ghirardelli chips can be found in many grocery stores and also on Amazon. Feel free to experiment with different combinations and kind of baking chips – you really can’t go wrong!
Fresh Mint Chocolate Chip Cookies
Yields about 3 1/2 dozen cookies
1 1/3 cups sugar
3/4 cup butter, softened
1 tbsp finely chopped fresh mint leaves
2 cups flour
1 tsp baking soda
1/2 tsp salt
3/4 cup mint chips
3/4 chocolate chips (semi-sweet or dark chocolate)
1. Pre-heat oven to 350 F
2. In a large bowl, beat sugar, butter mint and eggs on medium speed until well-combined.
3. Mix in four, baking soda and salt.
4. Stir in baking chips.
5. Drop dough by rounded tablespoons onto an ungreased cookie sheet, leaving two inches between the cookies.
6. Bake 11-13 minutes or until golden brown. Let cool on baking sheet for a few minutes before transferring to wire rack to cool completely.