sometimes occasionally often get obsessive over things until I either make them/buy them/read them, etc. Recent examples of this include re-decorating our kitchen and bathroom and purchasing about 10 books by my favorite childhood author because I couldn't stop obsessing about re-reading them. There are countless more examples, because I do this frequently, I assure you.
These cookies were one of my obsessions. They started out in my mind as regular chocolate chip cookies with mint M&Ms, and they evolved into chocolate dark chocolate chip cookies with mint M&Ms and crushed Thin Mints in the batter. It was a delicious evolution, I think. Joe said they're some of the best cookies I've ever made (second in his mind only to the chocolate peanutella chocolate chip cookies). They have the perfect amount of minty flavor without the use of any extract. They're crispy on the outside but soft and chewy on the inside. The cookie base is pretty perfect, and I'm eager to start experimenting with different types of add-ins. I'll keep you posted!
Speaking of add-ins...If you're anything like me, your Girl Scout cookies were gone pretty much the same week you received them. So if you don't have Thin Mints on hand, you could easily replace them with mint Oreos or any other mint cookie you like. But replace them with something, because the texture that the cookies provide is really fantastic.
Mint Chocolate Cookies
adapted from Food Network
2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 sticks butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs, beaten
1 tablespoon vanilla
1/2 cup unsweetened cocoa
2 cups dark chocolate chips
1 cup mint M&Ms
1/2 cup chopped mint cookies (like Thin Mints or mint Oreos)
1. Preheat oven to 375 degrees.
2. In a large bowl stir together flour, salt, and baking soda. In another large bowl cream together butter and both sugars. Add eggs, vanilla, and cocoa. Gradually stir flour mixture into butter mixture and mix until combined. Stir chocolate chips, M&Ms, and cookie pieces. Stir to distribute evenly.
3. Drop dough by rounded tablespoonfuls onto greased baking sheets. Bake 10-13 minutes until cookies are set. Cool on a baking rack.