In less than 2 months, we will be moving to Northern Virginia. Because it's a much bigger move than just moving across the city, we are going to be taking less with us than before. So that means I have to use up everything that's in the freezer! Today I decided to use the Hershey's Mint Kisses I stocked up on around Christmas-time. I bought them specifically for this recipe because it is my favorite cookie recipe ever. It is so yummy. So I cooked up a batch and now the apartment smells like delicious minty chocolate cookies.
The recipe is from a bag of Nestles Tollhouse Mint Chocolate morsels, which they do not make anymore. So buy some mint kisses and chop them up so they're about the same size as a chocolate chip. When you take the cookies out of the oven, they might look like they aren't done, but they are. Take them out or else the bottoms will burn.
Also, instead of melting the chocolate over a double-boiler, I just zap it in the microwave for about 1 1/2 minutes, stopping it to stir every 30 seconds.
Deep Chocolate Mint Cookies
1 1/2 cups Mint chocolate morsels, divided
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup (5 1/3 Tbsp) butter or margarine, softened
1/2 cup sugar
1/4 cup firmly packed brown sugar
1/2 teaspoon vanilla extract
Over hot (not boiling) water, melt 3/4 cup Mint Morsels; stir until smooth. In small bowl combine flour, baking soda, and salt; set aside. Preheat oven to 350 degrees. In large mixer bowl, beat butter, sugar, and brown sugar until creamy. Beat in melted morsels, egg, and vanilla extract. Gradually blend in flour mixture. Stir in remaining 3/4 cup mint morsels. Drop by rounded measuring tablespoonfuls unto ungreased cookie sheets. Bake 8-10 minutes or until cookies are puffed. Let stand 5 minutes on cookie sheet. Cool on wire rack.
Makes 1 1/2 dozen cookies
Photo added 1/10/10: