A New Fav - Mint Chocolate Chip Cookies

So many of the recent recipes I've blogged about have been new.  I love trying new desserts saving my tried and true desserts for special occassions.  I love sweets so I often give strong reviews.  But this little cookie - I love.  It came from the chocoholic, my sister.  She found it on someone else's blog (but didn't doesn't know the origin).  So anon blog - THANK YOU.  The only changes I made were to increase the baking soda and use semi-sweet chocolate versus dark chocolate.

When I first tried them, I thought maybe I should have added a little more peppermint extract.  But then I had another one after dinner and realized it was just right.  I only baked one batch, putting the rest in the freezer but I'm already tempted to bake more. 

Enjoy! 

Mint Chocolate Chip Cookies


Ingredients:
1 1/2 cups of all purpose flour
1/2 tsp. of salt
1 tsp. of baking Soda
1/2 cup of butter at room temperature
1/2 cup of tightly packed light brown sugar
1/3 cup of granulated sugar
1 egg (beaten)
1/4 tsp. of peppermint extract
1 cup of chopped semi sweet chocolate - I used Ghiradelli

In a medium bowl, sift together the flour, baking soda, and salt. Set aside.

In a larger bowl, beat the butter and sugars together on medium speed until light and fluffy (about 2-3 minutes). On low speed, slowly add the beaten egg and peppermint extract. Beat to combine, scrape down the sides of the bowl.

Add the flour mixture and beat just until there are no more streaks of flour. Stir in the chopped chocolate by hand.  Preheat the oven to 375F.  Line baking sheets with parchment paper.  Scoop out well rounded teaspoon of the dough and roll them into balls.  I used tiny ice cream scoop which I love for chocolate chip cookies!

Leave about 2 inches between each ball. Bake for 10-12 minutes. Allow the cookies to cool on the baking sheet for about 5 minutes before removing.