Mint Chocolate Delights
Original Recipe from Nestlé's Toll House
2 cups unbleached all-purpose flour
2/3 cup Baking Cocoa (I used Ghirardelli unsweetened cocoa)
1 tsp. baking soda
1/2 tsp. fine sea salt
1 cup (2 sticks) butter, softened
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 tsp. pure vanilla extract
2 large eggs
1 2/3 cups (10 oz.) Nestle Toll House Dark Chocolate
& Mint Morsels (may substitute Ande's Crème de Menthe
baking chips in the non-holiday season)
Preheat oven to 325 degrees Fahrenheit
Combine flour, cocoa, baking soda, and salt in 4 cup measuring cup or small mixing bowl and gently whisk until evenly blended. Set aside.
In the bowl of a stand mixer with paddle attachment, add butter, granulated sugar, brown sugar, and vanilla extract. Beat until creamy.
Add eggs one at a time, beating well after each addition.
Gradually beat in flour mixture on low speed. Scrape bowl as needed.
Remove paddle attachment and mix in morsels or baking chips with a very sturdy spoon.
Drop by well-rounded tablespoon (I used a medium size cookie scoop) onto ungreased baking sheet or a baking sheet lined with parchment paper or a baking mat (that's what I used).
Bake for 11 to 13 minutes or until cookies are puffed and centers are set. My cookies were slightly larger from using the medium cookie scoop and took 14 to 15 minutes. You can make them mini cookies using a smaller scoop and bake for 9 to 10 minutes.
Remove from oven when puffed and set, and leave on baking sheet on top of cooling rack for 5 minutes (or they will fall apart if you try to transfer too soon). Remove to wire rack to cool completely before handling.
With the medium scoop, this recipe made 36 cookies.