| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Chocolate, Cookies, Desserts |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Mint-Chocolate Chips; * |
| 1 1/4 |
c |
Flour; Unbleached |
| 3/4 |
ts |
Baking Soda |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Butter; Softened |
| 1/2 |
c |
Brown Sugar; Firmly Packed |
| 1/4 |
c |
Sugar; Granulated |
| 1/2 |
ts |
Vanilla Extract |
| 1 |
|
Egg; Large |
| 1/2 |
c |
Nuts; Chopped |
INSTRUCTIONS
* Use 1 10-oz bag of Nestles Toll House Mint-Chocolate Chips divided in
half for this recipe.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++
Preheat oven to 375 degrees F. Melt over hot (not boiling) water, 3/4 cup
of the mint-chocolate chips; stir until smooth. Remove from heat; cool to
room temperature. In a small bowl, combine flour, baking soda and salt;
set aside. In a large bowl, combine butter, brown sugar, sugar, and
vanilla extract; beat until creamy. Add melted chips and egg; beat well.
Gradually blend in the flour mixture. Stir in remaining 3/4 cup of
mint-chocolate chips and nuts. Drop by rounded tablespoonfuls onto
ungreased cookie sheets. Bake at 375 degrees F. for 8 to 10 minutes. Allow
to stand 2 to 3 minutes; remove from cookie sheets. Cool completely on wire
racks.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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