I am not much of a baker. I can follow a recipe but I don’t have the patience to wait for butter to soften or to learn the science of “why” in baking. I like adjusting things as I go, which definitely does not lend itself to baking. BUT these cookies are absolutely worth the time invested in chilling the dough, and remembering to take your butter out of the fridge.
My husband’s favorite combo is mint chocolate, and these cookies were just minty enough without being overpowering. If mint isn’t your thing just swap out the mint chips for chocolate chips, nuts or whatever you love…because this chocolate cookie base recipe is amazing. It’s rich, chewy but crispy on the edges..literally my perfect kind of cookie.
I made my cookies pretty large, using an ice cream scoop to portion them out. Baking about 12 minutes was perfect for my large cookies..but smaller cookies would probably be done in about 10 minutes.
AuthorShannon
Preheat oven to 350. In a stand mixer combie 1 cup of softened unsalted butter, 1 cup brown sugar, one cup white sugar and 2 1/2 tsp vanilla. Scrape down edges as needed. Mix on medium high until well mixed and fluffy. Add 2 eggs and 4 tbsp milk and mix until combined.
In a separate bowl mix 2 cups flour, 2 tsp baking soda, and salt.
Slowly mix dry ingredients into wet ingredients on low speed until well combined.
Fold in 2 cups of mint chips, and 1 cup of semi sweet chocolate chips. Allow dough to chill in refrigerator for about 1 hour. Spoon 2 tbsp scoops of dough onto a nonstick baking sheet. (feel free to use parchment or silicone if you prefer). Bake in oven for 10-12 minutes.
Ingredients
Directions
Preheat oven to 350. In a stand mixer combie 1 cup of softened unsalted butter, 1 cup brown sugar, one cup white sugar and 2 1/2 tsp vanilla. Scrape down edges as needed. Mix on medium high until well mixed and fluffy. Add 2 eggs and 4 tbsp milk and mix until combined.
In a separate bowl mix 2 cups flour, 2 tsp baking soda, and salt.
Slowly mix dry ingredients into wet ingredients on low speed until well combined.
Fold in 2 cups of mint chips, and 1 cup of semi sweet chocolate chips. Allow dough to chill in refrigerator for about 1 hour. Spoon 2 tbsp scoops of dough onto a nonstick baking sheet. (feel free to use parchment or silicone if you prefer). Bake in oven for 10-12 minutes.
