I didn't wake up until 3 pm today, so I haven't eaten much. I need to be making my "dinner" soon. I think I am going to mix black beans, corn, tomato, salsa, cheese, and guacamole. I'll probably eat the concoction with tortilla chips. Seems interesting to me, haha. Today has been a lazy day, but I did do dishes! I really need to accept the fact that dishes are never ending. As soon as I wash one batch another batch starts piling up. *grumble* I have also spent a couple of hours organizing my 500+ favorited videos on youtube. I never imagined it would take this long! O.O When I took a study break, I watched Robin Hood. I still have homework to do, but eh...
The recipe for today is minty and has chocolate chips as well. My cousins loved these cookies! Our family isn't fond of mint stuff, so they were happy to see the mint stuff vanish. We still have oodles of cookies in our freezer though!
Mint Chocolate Chip Cookies (adapted from Food.com)
- 1 1/3 cups sugar
- 3/4 cup margarine or 3/4 cup butter, room temperature
- 1/4 tsp. mint extract or 1 Tbsp. finely chopped fresh mint leaves
- 1 egg
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 10- 12 oz. chocolate chips
- green food coloring
- Preheat the oven to 350 F or 180 C.
- Mix the sugar. margarine, mint, and egg in a large bowl.
- Mix in the flour. baking soda, and salt.
- Add in the green food coloring if you are using it. Start with a few drops and then add more if needed.
- Carefully stir in the chocolate chips.
- Prep your cookie sheets with parchment paper or spray nonstick cooking spray on them.
- Drop dough by heaping spoonfuls about 2 inches apart on the cookie sheets.
- Bake 11-13 minutes or until the tops are lightly browned.
- Cool and then eat or store in an airtight container after completely cooled.
Love it? Hate it? Want to make it? Let me know what you think with a comment below!
As always...Bon appétit!