Chocolate Mint Chunk Cookies

This one's for Miss Northstrom - my Smooth n' Melty partner in crime. She's my partner in many little dorked-out crimes. Did I ever tell you about the time we spent an entire evening (dragging Hubs around with us, even) looking for the elusive Smooth n' Melty treats? Took us hours to find them, no joke. Went everywhere in town. Anyhoo...

I bought some Guittard mint chips last time I was at World Market. They are JUST like Smooth n' Melties, no joke. Love them! And I wanted to incorporate them into a recipe somehow. What to do, though? Finally I decided on a recipe for Chocolate White Chocolate Chunk Cookies from Ina Garten. All I had to do was switch out the white chocolate for the mint chocolate chips, right?



Only: from what I hear, the "chunks" are key in this recipe. I didn't have mint chunks, though, so I had to melt down my precious Guittard chips, allow them to set, and chunk from there. A bit more work than I usually invest in a cookie recipe, but soooo worth it.

This cookie is just as promised: HUGE cookies, crispy on the outside, soft on the inside. Delish. Plus the mint is rather mild, like a (wait for it...) Smooth n' Melty. The whole thing together tastes like Andes Mints, if that helps. Sooooo good! Like a backwards scoop of mint chocolate chip ice cream. Give it a shot, you won't be disappointed :)

Chocolate Mint Cookies
(Adapted from Ina Garten)

Ingredients:

2 sticks unsalted butter, at room temperature

1 c. light brown sugar, packed
1 c. granulated sugar
2 tsp. pure vanilla extract
2 extra-large eggs at room temperature (or 3 large eggs)
2/3 c. unsweetened cocoa
2 c. flour
1 tsp. baking soda
1 tsp. kosher salt
1 1/2 lb. mint-flavored chips

Preheat the oven to 350 F. Melt mint chips over a double boiler (or in the microwave), and pour into a large container. Place in refrigerator to set.

Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment.

Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined.

Remove now-hardened mint block from refrigerator. Roughly chop into large pieces. Fold the mint chips into the dough.

Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone).

Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.