I am finishing this post upon my return from Ann Arbor where we just finishing moving in our 3rd college student. Since this was my daughter, there was more stuff, more clothes but also more help compared to the boys (sorry boys).
2 posts with one recipe. I like recipes that you can very one item and make a couple different dishes to satisfy the varying tastes of your guests. The first cookie had mint chips which are not my favorite. These have white chips – more chocolate. Now that is more my style.
Ingredients (adapted from the Pioneer Woman):
- 2-1/2 sticks Butter, Softened
- 2 cups Sugar
- 2 whole Eggs
- 3 teaspoons Vanilla Extract
- 2 cups Flour
- 3/4 cups Cocoa Powder
- 1-1/2 teaspoon Baking Soda
- 1 teaspoon Salt
- 2 cups mint chips
Preheat oven to 350°F.
Using a mixer, cream butter and sugar until combined. Scrape the sides once and then mix again.
Add eggs one at a time, mixing after each addition. Mix in vanilla.
Sift together dry ingredients, then add in batches, roughly 1/3′s, to the mixer, mixing until just combined after each addition.
Take off paddle attachment and mix in the white chocolate chips with a large spoon. This is a trick that I have picked up from my daughter. (Who is the child we just moved in at University of Michigan).
Using a small ice cream scoop, add scoop portions to baking sheet sprayed with flour cooking spray.
Bake for 9 to 11 minutes or until cookies are barely done – you can press on them and there should be just a little give, not mush.