Chewy Chocolate Mint Chip Cookies!
46 days. A month and a half. 6.5 weeks... this is how long we've been without a kitchen - since the North Minneapolis tornado smashed our house. Having never had to deal with renovations before, I'm constantly amazed at how long things are taking!
It's coming along - we have a new ceiling and walls in there now - just one more mud/tape and some sanding, and then they'll be ready for paint/etc. Then we should have our new floor by the end of this week, maybe early next week. After almost 7 weeks of drama, it sounds like we'll finally have our walnut tree hauled out of the yard and off to the mill sometime today - YES! That'll be a huge relief - I've been terrified that we'd end up losing it to rot, insects, or whatever. That would be absolutely devastating, for the loss of that gorgeous tree to be a complete waste. So... keep your fingers crossed that today is the day!
Ah, yeah... kitchen. So now that we're finally seeing progress - and are thoroughly sick of eating restaurant and convenience foods - I've been thinking: What should our first meal from the new kitchen be? Should we go fancy and celebratory? Something simple, as to not mess up our pristine new kitchen? Go the other way, and do something super complicated that uses a ton of dishes, just because I can? Comfort food?
So - like I tend to do - I took to Twitter and Facebook to ask what YOU would do. If you were to go 2+ months without a kitchen, what would you cook as your first meal back? The most popular answer by far? COOKIES.
Me, I'm sorta leaning towards a roast turkey, with all the trimmings. It's mostly healthy, definitely comfort food... and it's the sort of home cooking that's impossible to replicate with any restaurant meal. Salty, crispy skin... MMMmmm...
But...you guys want cookies! I happen to have photos of a lot of my cookie recipes, and no ability to make/photograph anything more seasonally appropriate quite yet.. so let's have a week of cookie recipes!
This recipe was always popular when I'd make it personally for Christmas gifts, and eventually professionally in my holiday cookie trays. It also formed the basis of the Chewy Mint Chip Cookie Mix, which was a popular flavor before I discontinued the non-caffeinated mix flavors. It's fudgy, soft, chewy, and rich... SO tasty.
More Cookie Recipes!
This recipe is great in its own, but also shines as part of a larger cookie spread. Looking for more ideas? I've got you...
Boozy Chocolate Haystack Cookies
Chewy Black Forest Cookies
Chewy Chocolate White Chip Cookies
Decorated Sugar Cookies
Easy Pistachio Macarons
Holiday Cookies - Noelles
Hoppy Citrus Macarons
Malted Milk Meringue Cookies
Pecan Pie Cookies
Peppermint Swirl Meringues
Spiced Oatmeal Raisin Cookies
Sweet Ecstasy Cookies
Tropical Fruit & Rum Cookies
Looking for my gluten-free cookie recipes? They're now over on my new gluten-free blog, Beyond Flour!
Chewy Chocolate Mint Chip Cookies
- 2 cups all-purpose flour
- ¾ cup Cocoa Powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups butter softened
- 1 cup sugar
- 1 cup brown sugar
- 2 Eggs
- 2 teaspoon pure vanilla extract
- 1 cup Andes mint chips*
- Preheat oven to 350°. Line 2 baking sheets with parchment paper
- Combine flour, cocoa, baking soda and salt, set aside.
- Cream together sugars and softened butter.
- Add eggs and vanilla, beat until smooth.
- Slowly add dry ingredient mixture, mix until fully incorporated. Add mint chips, stir just until evenly distributed.
- Roll dough into 1.5” balls, and place on un-greased cookie sheets, leaving 2″ between cookies. Flatten slightly.
- Bake for 13-15 minutes. Cookies will puff during baking, be soft when removed, and will flatten and set when removed from the oven.
- Cool on cookie sheet for about 2 minutes, until cookies are set.
- Move cookies to wire rack to cool completely.