Prep 15 mins
Cook 30 mins
Adapted from Taste of Home. I made these recently when I had a chocolate craving that would not go away. They definitely took care of that! I made the Mint Chocolate variation after I found a bag of Andes Mint Chocolate Baking Pieces at my grocery store that they had not previously carried. They were a nice treat for my 2 Mint Chocolate fans......
- In a mixing bowl, cream butter and sugar until smooth.
- Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well.
- Stir in chocolate chips.
- Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheets.
- Bake at 350 for 8-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks.
- Yield: about 9 dozen.
- **MINT CHOCOLATE VARIATION**.
- Replace 1 of the teaspoons of vanilla with 1 teaspoons peppermint extract; replace semisweet chips with Andes Mint Chocolate Baking Pieces.
These are too good!! I pressed the dough into mini muffin pans and baked for 8 minutes. It made 4 dozen "two-bite brownie" style cookies. I baked one pan and am freezing the other three for future reference. I'm going to have to revisit this recipe if I can find the mints. Thanks for posting this - I came home from work with such an urge for something chocolate and these are perfect!!
Yummo! I only wish I had added more Andes mint chips. The texture and flavor were perfect, it did only make about 4 dozen though
Yum! I ended up having to bake mine for ten minutes and let them set at least 5 minutes on the stone before moving them to the wire rack (I think the difference in baking times might have something to do with our oven -- it's pretty old -- and the area in which we live). Anyway, I also ran out of chips, so I sub'd white chocolate chips in the cookies and they turned out great! It gave a really nice contrast. I'll definitely be trying the mint variation soon! :)