CHOCOLATE MINT BROWNIE COOKIES
I LOVE these minty cookies! They are soooo good, are deliciously moist and melt in your mouth. The recipe is originally from Toll House's "Best Loved Cookies" recipe book. **NOTE**: It is easy to make regular chocolate chips minty (if you have trouble finding mint-morsels) by placing them in a jar and taping a mint-extract soaked cottonball to the lid. After sealing and waiting a day or two, chips will absorb the scent and taste minty. OR just use chocolate chips and add about 1/4 tsp (or more depeding on how much you like mint!) mint extract to the dough along with the vanilla.
Provided by Jo2678
Categories Bar Cookie
Time 35m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Melt 3/4 cup morsels in small saucepan over lowest possible heat.
- When morsels begin to melt, remove from heat; stir Return to heat for a few seconds at a time, stirring until smooth.
- Cool to room temperature.
- Combine flour, baking soda and salt in small bowl.
- Beat butter, granulated sugar, brown sugar, and vanilla in large mixer bowl until creamy.
- Add eggs, one at a time, beating well after each addition.
- Beat in melted chocolate.
- Gradually beat in flour mixture.
- Stir in remaining morsels and if desired, nuts.
- Drop dough by rounded tablespoons on to ungreased baking sheets.
- Bake in preheated 350 degrees F oven for 8 to 12 mintues or until sides are set but centers are still soft.
- Let stand for 2 minutes; remove from pans and cool completely.
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