Mint Chocolate Chip Cookies

  • 2 1/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 1/2 cups (10 oz) mint chocolate morsels
  • 1 cup chopped nuts (optional)

 

1. Preheat oven to 375.

2. Combine flour, baking soda and salt. In a large mixing bowl beat together the butter, sugar, brown sugar and vanilla. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in mint chocolate morsels. Drop by rounded tablespoon onto ungreased baking sheets.

3. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely.

 

Pan cookie variation:
Grease a 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.

For high altitude baking (5,200 feet):
Increase flour to 2 1/2 cups. Add 2 teaspoons water with the flour, reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.