Nowadays, these cookies can only be made around Christmastime because that's the only time of year that major baking chip companies (Nestle, Hershey's, etc) make the mint chips. Growing up, Nestle always had mint chocolate chips available and then one day they disappeared! If I recall correctly, my parents inquired about it only to discover that these mint chips would only be available during the holiday season, which was extremely disappointing. That is still the case today and after many variations of mint chocolate chips, Hershey's finally has made a bag of purely dark mint chocolate chips, which are the closest to the original Nestle type that I have found (no Nestle, your green mint chip/dark chocolate chip combo bag does not suffice for me!). So this year, I was even more pumped up to make these cookies. The first batch turned out not so great (I did not let the butter get soft enough), but luckily tasted fine and was perfect for crumbling over ice cream. However, the second batch I made was perfect for taking pictures of and for sending off to my uncle in Virginia for his Christmas present. I encourage everyone to make these cookies if you come across a bag of mint chocolate chips because they are a beautiful take on the classic chocolate chip cookie!
Cooking Notes: The most crucial thing to getting these cookies right is the butter. It has to be room temperature or softer before being mixed-otherwise it will destroy the shape of the cookie while baking. It also is extremely important not to melt the butter, because it will also destroy the shape of the cookies with gooey butter going everywhere.
Bob's Mint Chocolate Chip Cookies (makes ~7 dozen)
2/3 cup shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
1 1/2 tsp vanilla
1 1/2 tsp peppermint extract
1 tsp baking soda
1 tsp salt
3 cups flour
12 oz. mint chocolate chip pieces
Preheat oven to 375 degrees. Mix shortening, butter, sugars, eggs, vanilla and peppermint. Stir in remaining ingredients, folding in chips last. Roll into tall balls before placing on cookie sheet. Bake 8-10 minutes. Cool on baking sheet for 3 minutes before removing to wire rack to complete cooling. Enjoy with milk!
Aww Megan I love your write up about these cookies and your special memories. Your Dad loved you so much and I'm sure he's smiling down at you. Miss him lots and had I been on fb today I would've written something about his birthday. Love you and thank you for sharing.
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