The base cookie for this recipe, The Chewy Chocolate Cookie, is a recipe that I found while going through my file. As I looked at the left-slanted cursive handwriting on the stained and wrinkled recipe card, I remembered when I wrote in that style. It was in junior high! I'm not sure of the recipe source (maybe copied from a Hershey's ad in Seventeen magazine?) but I remember making these cookies and thinking they tasted like brownies. I copied the recipe down with my neatest handwriting and after all these years I still have it.
So, when I was at the grocery store and found a package of limited edition NESTLÉ® TOLL HOUSE® Dark Chocolate & Mint Morsels leftover from the holiday season, I decided to pull out this old recipe and pair it with these chips. I had considered adding peppermint extract to the chocolate cookie dough to make sure I had enough mint flavor. But, when I opened the bag of chips, I could smell the mint and decided against using more mint flavor. I hoped the chips would be enough, and when I bit into my first cookie, I knew I had made the right decision.
DetailsPrep time: Cook time: Total time: Yield: 4 1/2 dozen
Dark Chocolate & Mint Chip Brownie Cookies
A chewy chocolate cookie with mint and dark chocolate chips.
- 1 1/4 cups butter, softened
- 2 cups sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 cups all-purpose flour, unsifted
- 3/4 cup Hershey's Cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 2/3 cups Dark Chocolate & Mint Morsels or chips of your choice
1. Cream butter and sugar in large bowl; add eggs and vanilla and blend well.2. In a separate bowl combine flour, cocoa, baking soda, and salt.3. Blend dry ingredients into the creamed mixture; stir in chips.4. Drop by heaping teaspoonfuls onto ungreased cookie sheet.5. Bake at 350° for 8 to 10 minutes. (Do not overbake.)6. Cool on cookie sheet until set, about 1 minute.7. Remove to wire rack to cool completely.