These chocolatey marvels are studded withluscious mint chocolate chips.
Recipe: Double ChocolateMint 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 (orin the microwave) melt the unsweetened chocolate and butter togetheruntil smooth.
Meanwhile, in a large bowl, mix eggs andsugar 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, bakingpowder and salt. Add the flour mixture to the chocolate butterand sugar mixture and mix on low until blended. Add the chipsand mix to combine. Cover the dough with plastic wrap and chillfor 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 inchesapart onto prepared sheets.
Bake cookies for 10 to 12 minutes. Letcool completely on sheet, then peel off parchment paper and storein an airtight container at room temperature for up to 1 week.
Makes about 2 to 2 1/2 dozen.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
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