1 1/4 cup butter (soft)
2 cups sugar
2 large eggs
2 tsp vanilla ex
2 cups all purp. flour
3/4 cup cocoa
1 tsp baking soda
1/2 tsp salt
mint chips (i used andes)
heat oven to 350 f
i like to have my dry mix done first,
so mix together your
flour, cocoa, baking soda, and salt.
put that bowl aside.
in the bowl of your mixer mix the butter and sugar until light and fluffy.
add the eggs and vanilla.
now its time to mix in the dry. grab the bowl you made at the start.
dump it in the mixer.
mix until you had a nice thick dough.
add in as many mint chips as youd like.
too many and you might get a toothpaste cookie.
i used 1 cup, give or take for the ones i snacked on
you dont have to chill this dough, which is ultra cool,
just drop spoonfulls off dough onto a parchment paper lined cookie sheet
bake for 9 min.
the cookies WILL be puffy when done.
but they will flatten out when cooling.
leave the cookies on the sheet for 4 min and then move to cooling racks.
i like to take them from the cookie sheet and into a napkin.
warm choco cookies are the best.
esp. with a glass of pumpkin milk.
*unused dough is good for 4 days wrapped in plastic wrapped and stored in an airtight container in the fridge, though i doubt youll be able to have this on hand for that long.
thanks for stopping by!
email any questions too