Sunday, December 30, 2012
Chocolate Mint Sugar Cookie Drops
I found this little jewel of a recipe in the Nestle Toll House Recipe Collection cookbook copyright 1987. It's a thin, spiral bound cookbook filled with delicious chocolate recipes!
2 1/2 C all-purpose flour
1 1/2 t baking powder
3/4 t salt (I usually cut this in half)
1 1/4 C sugar, divided (1 C for the cookie recipe and 1/4 C for rolling the cookie in prior to baking)
3/4 C vegetable oil
2 eggs, at room temp
1 t vanilla extract
1 10oz pkg (1 1/2 C) Nestle Toll House Mint Chocolate Morsels *
In medium bowl, combine flour, baking powder, and salt. Set aside. In large bowl, combine 1 C sugar and the vegetable oil; mix well. Beat in eggs and vanilla extract. Gradually add flour mixture, blending well between each addition. Stir in mint chocolate chips. Shape into small balls (about 1 t of dough), roll in remaining sugar. Place on ungreased cookie sheet. Bake at 350º for 8-10 minutes. Cool completely on wire racks.
Makes approx. 5 1/2 dozen, 2" cookies (perfect for popping in your mouth!)
*Back in the day, Nestle made an all-chocolate mint chocolate chip. A couple of years later, they discontinued those chips, so I had to use the Andes Mint chips. Last year, I found Nestle Dark Chocoalte & Mint chips in the store which were dark chocolate chips and green chips, as seen in my pics. I think I would prefer a solid chocolate mint chip and will probably go back to using the Andes Mint pieces in the future.
Also, this recipe is also good doubled for a larger number of cookies. If you double the recipe, do NOT double the amount of chips used. You'll end up with about 1/4 of them in the bottom of the bowl. Of course, you could eat them all...