These chocolatey marvels
are studded with luscious mint chocolate chips.
Double
Chocolate Mint Chip Cookies
- 4 ounces unsweetened chocolate
1/2 cup (1 stick) butter
4 large eggs
1 1/2 cups granulated sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 (12-ounce) bag mint chocolate chips
- In a glass bowl over simmering water (or
in the microwave) melt the unsweetened chocolate and butter together
until smooth.
- Meanwhile, in a large bowl, mix eggs and
sugar with an electric mixer on high speed until light and fluffy.
Pour in the chocolate mixture and beat to combine.
- In a small bowl, combine the flour, baking
powder and salt. Add the flour mixture to the chocolate butter
and sugar mixture and mix on low until blended. Add the chips
and mix to combine. Cover the dough with plastic wrap and chill
for at least 30 minutes or overnight.
- Preheat oven to 375°F (190°C).
Line two baking sheets with parchment paper.
- Drop dough by rounded tablespoons 2 inches
apart onto prepared sheets.
- Bake cookies for 10 to 12 minutes. Let
cool completely on sheet, then peel off parchment paper and store
in an airtight container at room temperature for up to 1 week.
Makes about 2 to 2 1/2
dozen.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
