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Mint chocolate chip cookies–my new fav

December 21, 2013

 Mint Chocolate Chip Cookies

P1020261-001It’s hard to improve on chocolate chip cookies. But our house guest, Arianna B., proved it can be done. She used the recipe on the Ghirardelli chocolate chip bag, but she used Andes mint chocolate chips instead of regular chocolate chips. (Yes, those are Andes mints you get as a thank-you at some restaurants.) The recipe calls for 2 cups of chips, but Arianna said that’s too many, so she uses perhaps 1 ½ cups. Here’s her recipe:


1 1/2 – 2 cups Andes mint chocolate chips
1 cup butter or margarine, softened
3/4 cup sugar
3/4 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla
2 1/4 cups unsifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup walnuts or pecans, chopped (optional)


Heat oven to 375ºF. Stir flour with baking soda and salt; set aside. In large mixing bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color. Add eggs and vanilla, one at a time. Mix on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips. Drop by tablespoon onto ungreased cookie sheets. Bake for 9 to 11 minutes or until golden brown.

andes mint chips

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