MINI PENNY: Mint Chocolate Chip Cookies

Monday, December 10, 2012

Mint Chocolate Chip Cookies

My mom's recipe for cookies is easily the best... ever. Okay, maybe I'm a little biased. But seriously, these are just perfect. I posted a vegan version of this recipe last summer and wanted to whip up a new batch (non-vegan, but super easy to swap out vegan ingredients!) using this organic honey I picked up at Terrain a few weeks ago. Recipe after the jump.

  • 2 1/4 cups Flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter
  • 1 cup brown sugar
  • 1/3 cup honey (I used Blue Hill Hudson Valley)
  • 1 1/2 tsp vanilla
  • 2 eggs
  • 2 cups mint chocolate chips (I used Andes chips)

Preheat your oven to 350°. In the first bowl, mix your flour, basking soda, and salt and set aside. In a large bowl, beat the butter, brown sugar, and honey with a mixer. Once blended, mix in the eggs and and vanilla until the mixture is fluffy. Slowly add in the flour mixture and beat it create a dough. Once all of those ingredients are together, fold in the mint chips.

Your cookie dough should be of a fairly stiff consistency — enough to create mounds like this on your cookie sheet. Scoop the dough by the spoonful and put in the oven for 10-12 minutes. Since I normally do two pans at a time, I rotate them on the rack every five minutes to get an even bake.

The begin to turn a nice brown color along the edges and you know they're done! The honey and brown sugar keep the cookies nice and fluffy — perfect for dipping in milk or making ice cream sandwiches!

Happy baking!

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