Mint Chocolate Chip Cookies
by: 2BN-Tim
If you want big chewy cookies like you see in bakery windows, then this is the recipe for you! You can actually use any type of baking chips, but I prefer Andes Creme de Menthe baking chips. This is also my go-to cookie recipe for those with nut allergies.
Total Time: 25m
Views: 718 || Likes: 2
Added: 22 May, 2019
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You can tap or click ingredients and directions below as complete while you prepare this recipe!
Ingredients
- 250 g of flour (sifted)
- 2 g of baking soda
- 170 g of melted butter
- 220 g of brown sugar
- 100 g of sugar
- 15 ml of vanilla extract
- 2 eggs (1 whole egg + 1 egg yolk)
- 335 g of chocolate chips
- 1 pinch of salt
Directions
- Preheat oven to 325°F / 165°C.
- Sift the flour, baking soda, and salt into a bowl, then set aside.
- In a second bowl, mix together the melted butter, brown sugar, and white sugar thoroughly.
- Beat in the vanilla, one egg, and one egg yolk until light and creamy.
- Mix in the reserved sifted ingredients until lightly mixed (don't over mix the dough).
- Stir in the chocolate chips of your choosing. I prefer Andes Creme de Menthe baking chips!
- Spoon the cookie dough onto a prepared baking sheet. The dough will be slightly wetter than normal, which means they will spread a lot while baking, so make sure there's ample room to spread!
- Bake for 15-17 minutes, or until the edges are lightly toasted. Be sure to allow them to cool entirely before removing from the baking sheet.
