Double Chocolate Mint Cookies

 

I really love to bake.  I try to limit baking once a week, on Sunday.  However, some weeks like today, I may do it more often:).  Today my kids are home from school, so it's party time.  Party time includes going to get the boys haircut (finally) and getting some deals at Yokes.  They had a really good baking sale today for Fresh Friday.  They had Hershey's baking chips for $1.69 a pack.  It may not be the best that you can get but without coupons and easy access to the supplies, it was a good deal for me.  There were all sorts of chips to buy, so I stocked up.  UPDATE: So I really loved these cookies but I didn't like how they flattened so much and I felt that there were too many chips for how little dough it made.  I ended up making some chocolate cookies with some peanut butter chips in it and I loved the texture of them much better and they tasted so good.  So I changed the recipe to the one I included below.  I haven't yet tried it with mint but I know it will taste awesome.  Plus it makes more cookies!  Here is the LINK to the new chocolate cookie dough recipe I love or follow the instructions below.

Ingredients:

• 2 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1-1/4 cups (2-1/2 sticks) butter or margarine, softened
• 2 cups sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1/2 pkg of 10 oz pkg of mint chocolate chips (ie Hershey's)

Directions:

Heat oven to 350°F. Stir together flour, cocoa, baking soda and salt; set aside.  Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in mint chocolate chips. Drop by rounded teaspoons onto an ungreased cookie sheet.  Bake 9 to 10 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.

PAN RECIPE: Spread batter in greased 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 350°F 20 minutes or until set. Cool completely in pan on wire rack; cut into bars. About 4 dozen bars. 

HIGH ALTITUDE DIRECTIONS:

-- Increase flour to 2 cups plus 2 tablespoons.

-- Decrease baking soda to 3/4 teaspoon.

-- Decrease sugar to 1-2/3 cups.

-- Add 2 teaspoons water with flour mixture.

-- Bake at 350°F, 7 to 8 minutes. Yield increases to about 6 dozen.