My friend, Shaunda, from our youthful days in Nebraska sent this recipe and I knew I needed to try it. We Midwestern gals have good, sensible taste when it comes to food. (We’re “for it” not “against it” with weird food hang ups.) You can trust a Nebraska woman when it comes to a good cookie. She won’t try to sneak soy flour into it or substitute oil with applesauce. She’s a woman who knows.
To me, Christmas is the flavor of chocolate and mint. I know that someday it will be the end of me. In some way, my demise will have something to do with the powerful flavor combination powerhouse of chocolate/mint. Mark my words.
Shaunda says:
Here is my newest favorite cookie recipe. I have made it many times this year and have gotten lots of compliments on it. It is a chocolate mint recipe and it is found on the back of the Hershey mint chocolate chip bag. (Those chocolate mint chips are sometimes tricky to find, but usually this time of year stores have them)
Hershey’s Double Chocolate Mint Cookies
2/3 cup butter or margarine softened (I always use butter)
1 cup sugar
1 egg
1 tsp vanilla extract (I have used almond extract in place of the vanilla and it tastes good)
1 cup all purpose flour
1/2 cup Hershey’s cocoa
1/2 tsp baking soda
1/4 tsp salt
1 2/3 cup (1 10 oz bag) Hershey’s Mint Chocolate Chips
1. Heat oven to 350*F.
2. Beat butter and sugar in large bowl until creamy. Add egg and vanilla, beat well. Stir together flour, cocoa, baking soda, and salt in a small bowl. Gradually add to butter mixture, beating well. Stir in mint chocolate chips.
3. Drop by rounded teaspoons (I make mine bigger) onto ungreased cookie sheet. Bake 8-9 minutes (I have to bake mine for about 12 minutes) or just until set; do not overbake. Cool slightly, remove from cookie sheet to wire rack. Cool completely.
I double this recipe except for the chips. There seems to be enough with just one bag. They are so yummy if you like mint!
I didn’t double the recipe, and immediately regretted it because they’re fabulous. I, however, enjoyed the cookie to chip ratio in the single recipe because I like my cookie to have a lot of (dare I say “chocked full of”?) chocolate chips. I love these cookies because they are brownie-like. Be careful not to over bake them. If I had the right knowledge and technology, I would send a warm, slightly under baked one of these bad boys right through your computer and straight into your mouth. If I could be an evil genius of technology, I would do it! (If only!) I might put that on my New Year’s Resolution list, right after “control my love of chocolate and mint through meditation and yoga.”
(wouldn’t it be great if Martha Stewart included a picture like this in one of her cookbooks?! Too much? Maybe Rachel Ray would use it. . . ?)
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