The recipe claims that the recipe makes 3½ dozen cookies. When Schmambs suggested we double the recipe, I thought it was because she was worried she wouldn't have any for herself after her hubby and kido devoured them. It wasn't until later that I realized it was because Schmambs makes BIG cookies. The first step was to mix the butter, sugar, fresh mint leaves, and eggs. However, Schmambs got distracted in helping me figure out how to use my "new" camera (a hand me down from my dad), and we mixed the butter and the sugar before realizing we forgot to also add the mint and eggs. Oops.
Sheepishly, I put my camera down and went back to the original task that Schmambs had assigned to me before I started having camera difficulty. Chopping up the mint. The kido, also on hand to help, got assigned the task of cracking the eggs. For a six year old, she did great. No shells!
Next came the flour. After pouring most of it in and watching it mix in the bowl, Schmambs expressed concern that the cookie dough might be a little too dry. This was the first time that she had tried doubling the recipe and the dough wasn't coming out in the consistency that she was accustomed to. We took our chances and forged ahead with crossed fingers that everything would come together.
Let's take a minute and talk about mint chocolate chips. Most people who know me know that I am not a big chocolate person. I think it's because it tends to be too sweet for my tastes. I usually prefer the chocolates that incorporate mint, which brings down the sweetness level. So mint chocolate chips are perfect for my tastebuds and are super delicious. As these were mint chocolate chip cookies, we used a little over a bag and a half so you had a chip in every bite.
Everyone has their own way of scooping dough onto the cookie sheet. Schmambs globs the dough out with a tablespoon and uses another spoon to plop it on the cookie sheet. It comes out looking a little something like this.
I, on the other hand, have always rolled my cookies into little balls. I think I almost gasped in horror when I saw that Schmambs was just plopping the dough down. While hers was a more efficient method, I am proud to say that mine came out almost symmetrical.
When Schmambs makes these cookies, she usually puts them in for about 7-8 minutes. The recipe told us that they would end up a "golden brown". Fail. The cookies came out as pale as they were when they went in. I'll admit, it was slightly disappointing, but it didn't take away from the flavor at all. The cookies were still delicious and they are going like hotcakes at la casa de Schmambs. Even my Ziplock baggie of cookies at home has mysteriously sprouted holes the size of kitty teeth! Thankfully all cookies were accounted for before they ended up in my belly.
Fresh Mint Chocolate Chip Cookies
1 1/3 Cups sugar
¾ Cup margarine or butter, softened
1 Tablespoon finely chopped mint leaves
2 Cups All-Purpose Flour
1 teaspoon baking soda
½ teaspoon salt
1 package (10 oz) mint chocolate chips
Heat oven to 350 degrees. Mix sugar, butter, mint leaves, and egg in a large bowl. Stir in flour, baking soda and salt. Stir in chocolate chips.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 11-13 minutes or until golden brown. Cool slightly; remove from cookie sheet.