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It was nine years ago when I first saw Andes Creme De Menthe Baking Chips on a grocery store shelf. It may seem a little weird, but it was a magical moment for me. I immediately hoped they’d be the secret ingredient to something like a hybrid of Girl Scout Thin Mints and a chocolate chip cookie: Chocolate Mint Chip Cookies. I bought several bags of them and set out to try making that cookie. I started by trying the recipe on the bag, which I admit is not bad as-is. Through experimentation, I arrived at the recipe below. I think it makes a pretty awesome cookie.
Chocolate Mint Chip Cookies
1/2 cup (1 stick) butter (softened a little, but still cool)
3/4 cup dark brown sugar
3/4 cup granulated sugar
2 tsp. baking soda
2 tsp. vanilla extract
2 large eggs
1 package (10 oz.) Andes Creme de Menthe Baking Chips
2 tbsp. cocoa
2 2/3 cups all-purpose flour
Beat butter, sugar, brown sugar, cocoa, baking soda, vanilla, and eggs until mixed.
Stir in flour and Andes Baking chips.
This dough will make your hands pretty sticky and messy if you handle it at room temperature. But if your butter was cool (but not fridge cold), it should be workable, but not sticky. If it’s sticky, put it in the fridge for a little bit to cool down. 15-30 minutes will likely be enough. With the dough in that workable state, form it into a rectangular slab on a cutting board.
Now is a good time to start your oven preheating to 350°F. Grease or butter your baking sheets.
Use a sharp knife to cut the dough slab 3 ways evenly, then divide each of the pieces in half. Continue dividing them in half until you have 48 equal-sized pieces. This should go extremely fast if you slice several in a pass and aren’t too picky about getting them all perfectly the same size. If some are ridiculously big or small compared to the rest, just pinch some dough from the big ones and add it to the small ones to even them out.
Roll the pieces into balls with your hands and place them on your greased/buttered baking sheets.
You can flatten them a little to keep them from rolling when you move the sheets to the oven, but they don’t need to be completely flattened.
Bake them for 10 minutes, then check their firmness. If the edges are still really squishy, they need a couple more minutes. When the edges are starting to firm up, remove them from the oven and let them cool for about 5 minutes on the baking sheets. Then move the cookies to wire racks to finish cooling.
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