(This recipe is based on this one: http://www.recipezaar.com/recipe/getrecipe.zsp?id=29043.)
I tried this recipe out yesterday. It tasted great, the cookies were moist and chewy like a brownie and had a great mint flavor. I ended up using 1/2 teaspoon of peppermint extract because the dough wasn't minty enough for me. Taste the dough after the 1/4 teaspoon and see if you think it needs more.
1 (12 ounce) package semi-sweet chocolate chips, divided
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter or margarine, softened
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract (to taste)
3/4 chopped nuts (optional)
36 cookies Change size or US/metric
35 minutes 25 mins prep
1. Place 3/4 c. chips in clean, dry microwavable bowl. Heat on high for 1 minute then in 30 second increments until chips begin to melt. (It took me 1 minute.)
2. When chips begin to melt stir until smooth.
3. Cool to room temperature.
4. Combine flour, baking soda and salt in small bowl.
5. Beat butter, granulated sugar, brown sugar, peppermint, and vanilla in large mixer bowl until creamy.
6. Add eggs, one at a time, beating well after each addition.
7. Beat in melted chocolate.
8. Gradually beat in flour mixture.
9. Stir in remaining chips and if desired, nuts.
10. Drop dough by rounded tablespoons on to ungreased baking sheets.
11. Bake in preheated 350 degrees F oven for 8 to 12 minutes or until sides are set but centers are still soft. (It took me 9 minutes in my oven)
12. Let stand for 2 minutes; remove from pans and cool completely.
Andes Mint variation
This variation makes the cookies look frosted
Follow recipe above, but omit peppermint extract and chocolate chips. Right as the cookies come out of the oven, place an Andes Mint on top. Wait a few seconds, then swirl the melted mint around with a spoon.