So I’ve been behind on posting any recipes 😐
Sophia spent last weekend in the icu, and we’ve been trying to get back on track and watch her closely. She has been feeling better, but still sneezing and coughing a lot.
Anywho…this last weekend I went to a mother’s day tea party (done the friday before😉)
The theme was Kentucky derby, but alcohol was not at the party. Mint juleps are a signature drink at the Kentucky derby, and I love mint.
Mint Chocolate Chip is one of my favorite flavors. Mint Chocolate Chip ice cream will never get old.
I signed up for brownies (I made my fudgey nutella brownies, previously posted, check em out!), and cookies (of course). I decided to make a mint chocolate chip cookie. And they are amaaaazing!
1 cup butter (melty-ish)
2 large eggs
1 1/2 cups white sugar
1 tsp mint extract
1/4 tsp vanilla extract
1/4 tsp salt
1/2 tsp baking soda
2 1/2 cups flour (heaping-ish)
1 cup Andes mint baking chips
1/2 cup semi sweet chocolate chips
Mix sugar and butter in stand mixer until fluffy. Add in eggs, mint, and vanilla extracts. Mix until combined. Mix in 9 drops green food coloring and 3 drops yellow food coloring, to create mint green coloring. Mix until desired color.
In separate bowl, mix dry ingredients.
Add dry ingredients to mixer until just combined. Use spatula to fold in chips.
Chill for an hour. Preheat oven to 375°F
Roll dough into balls, and place on baking sheet. Bake 6-8 minutes.
Leave on baking sheet for 3 minutes, transfer to cooling rack.
* note I live above 5000ft, if you live at a lower elevation, I suggest leveling flour and lowering oven temp to 350°F