Superbowl schmooperbowl. Football never really interested me, but how could I pass up the event of getting together and eating buffalo wings, 7 layer dip, and some barbeque? I couldn’t! Everyone knows that I’m a sucker for guacamole. I was at Cost Plus Word Market yesterday, one of my new found favorite stores, and came across Guittard’s mint chocolate chips! I’ve been looking for mint chocolate chips for quite some time now, and was ecstatic to come across them. I immediately bought a bag and made the recipe on the back to bring with me to a superbowl party today.
These cookies were soft, chewy, and mint/chocolatey. To be completely honest, I’m not really a fan of these mint chips after trying them and baking with them; I’d much prefer working with a bag of Andes mint. I do like that this recipe uses the same method of making the chocolate cookie as my favorite Andes mint cookies do, though. These cookies were good, but not GREAT, despite what the boys at the superbowl party said (they raved how they were better than Girl Scout thin mints). In my opinion, I’d take a thin mint over this cookie anyday. Mmmmm.. girl scout cookies.. Too bad they only sell ’em a couple months of the year AND they’ve downsized all their boxes. Worst ever.
2 cups (12 oz) semi-sweet chocolate chips
1/2 cup butter
1 1/2 cups all-purpose flour (do not sift)
1/2 tsp baking soda
1/8 tsp salt
3 large eggs
1/2 cup sugar
2 tsp vanilla
2 cups (12 oz) Guittard Green Mint Chips
Preheat oven to 350F
In top of double boiler over low heat, melt semi-sweet chips and butter, stirring constantly until smooth. Set aside to cool. In a small bowl, combine flour, baking soda, and salt. Set aside.
In a large bowl, beat eggs, sugar, and vanilla until light. Blend in melted chocolate, then dry ingredients. Stir in green mint chips and chill for 10-15 minutes or until stiff. Drop by well-round teaspoonfuls onto ungreased cookie sheets.
Bake 8-10 minutes, cookies will be soft in centers but will harden as they cool.
Microwave instructions: Heat semisweet chips in a small bowl at medium power (50% or level 5) for 2-3 minutes, stirring well after each minute until smooth.
Gosh these cookies look so moorish! I have never seen mint chocolate chips here in Australia…I wish we had more available to us. I have just found your blog and it has some wonderful looking sweets on here, I especially love the cupcakes you do! I am going to subscribe to you, and I look forward to seeing more 🙂
I love the colors of those cookies! The brown/blue combination is everywhere. Cookies that are not only delicious, I’m sure, but are also stylish.
Love these colors. I love Cost Plus too!
i’m so going to make these (: thank you for the recipe they look so delicious!
Ooooh, those look awesome! I love mint chocolate combo. 🙂
Thank you so much for saying where you got the mint chips! I have been looking for those since before Christmas (you’d think they would be in grocery stores around Christmas!) and I’m so excited that I know where to get them! I need to go dig out that recipe I was going to make…
These look so gooood! But I also really love Andes mints, is your recipe the exact same prep except with andes mints?
Those cookies look so good!
i just made these and mine came out way too runny! i couldnt get them off the baking sheet without breaking almost every single one! 🙁
I was just looking online for this recipe when I found this (I wanted to substitute white chips but I don’t have a bag of the mint on me for the recipe).
I’ve made these cookies MANY times; they are a favorite in our house. In response to the previous comment, I’ve found a few things help them to come out perfectly:
-cook until the tops look crusty, but there’s still a little gloss through the cracks. (With dark cookies, it can be hard to tell when things are cooked; it helps to smack the pan against the rack–if they deflate a little when you do it, they’re cooked.)
-leave on the pan for 5-10 minutes after you pull them. The residual heat helps to bake them a little, but doesn’t overcook them. They shouldn’t fall apart, but will still be a little gooey. (I’m salivating just thinking about them.)
Hope that helps!
I’ve been making these cookies for 6 years and they are the best!!! At Christmas time I can get the mint chips at a drugstore here in town. So I usually buy 12-15 bags to last until the next Christmas. They mint chips store well. I’ve never had a problem with the cookies as long as I do everything the directions tell me. It is my favorite cookie!!!
Didn’t see any comment about freezing these…until you have tried them frozen, you haven’t experienced this cookie at it’s addictively, wonderful BEST!!!
They are awesome!!!!!!!!!!!!!
My mom has made these for years. She would use white chips until I turned her onto Andes mints. Hard to find.
She also rolled the balls in powdered sugar to leave a crackled topping. She called them Fudgie Wudgies. Or mint wudgies if they were mint. I sold these for $35 a dozen to people at the local bar where i shoot pool. Lol