Cooking with Cuthbert: Chocolate Chip Andes Mint Cookies

For Christmas, winter, parties, or any time you are hungry for cookies, this is the perfect recipe. The minty-chocolaty taste is sure to be a crowd pleaser.

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For Chocolate Chocolate Chip Cookies:

*see below for chocolate chip cookies*

2 1/4 c. flour

1 tsp. salt

1 tsp. baking powder

2 sticks (16 tbsp) butter, softened

1 c. sugar

1 c. brown sugar

2 eggs

1 tsp. vanilla

1/2 c. cocoa

3-4 cups semi-sweet chocolate chips, depending on how much you like. (hint: the more the merrier)

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See pictures below for illustration

Preheat oven to 375 F. In a small bowl stir together flour, salt, and baking soda. In another large bowl mix together butter, sugars, eggs, vanilla, and cocoa. Gradually blend flour mixture into butter mixture and mix until combined. (lotsa mixing going on around here!) Stir in chocolate chips until evenly distributed. Using a small ice cream scoop, scoop cookie dough onto cookie sheet, leaving a couple of inches between each one. (or just make heaping tablespoonfuls). Flatten the doughballs out just enough so that they will bake more evenly. (If you don't, they get too done on the outside, and not done inside). Bake for approximately 10 minutes. (They may take a bit more or less - just watch carefully!) When there is about one minute baking time left, place an unwrapped Andes mint in the center of each cookie. Finish baking, remove from oven and spread the melted mint as shown in the picture below. Let cool 2 minutes, and remove onto wax paper.