Chocolate Mint Chip Cookies
1 cup butter or margarine (or half of each)
1 cup white sugar
1/2 cup brown sugar
1 tsp vanilla
1 3/4 cups flour
1/2 cup cocoa
1/2 tsp baking soda
1/4 tsp salt
12 oz bag or about 2 cups mint chips (eg. Guittard Green Mint Chips) – or you can use a combination of mint chip and semi-sweet chocolate chips
Cream butter or margarine and sugars until fluffy. Beat in eggs and vanilla. In separate bowl, stir together dry ingredients – flour, cocoa, baking soda and salt. Then stir dry into wet ingredients until combined. Add chips and combine well. Drop by spoonfuls onto ungreased cookie sheet and bake at 350* for about 10 minutes, or just until the tops appears dry. The middle will still be moist. Let sit for a minute or two after removing from the oven, just until you can transfer them to the cooling rack without them falling apart. Cool. Store in air-tight container to keep soft and chewy.
Substitute regular chocolate chips, carob chips, raisins, dried cranberries, or nuts, as you like.