My Very Own Signature Cookie

Long time no blog! I've been away being a good graduate student... sort of. I've still been cooking and baking and taking pictures, I just haven't been blogging about my kitchen adventures the past few weeks.  Now that the semester is done, and summer is (pretty much) upon us I have a lot of catching up to do!!

I decided to post this recipe because I've decided it is my Signature Cookie. I altered one of my favorite chocolate chip cookie recipes to be more than a chocolate chip cookie. It is a chocolate mint chocolate chip masterpiece :-) They are chewy, gooey, minty, chocolate-y, and amazing {everything I look for in a cookie}.  Make sure you've got plenty of milk... enjoy!

Chocolate Mint Chocolate Chippers

Ingredients:
1 c. butter
1 c. brown sugar
2 eggs
1 tsp vanilla
2 tsp water
1 c. cocoa powder
1 1/2 c. flour
3/4 c. chopped Andes Mints
1 c. chocolate chips

Directions:
Preheat oven to 375.

Cream butter and brown sugar in mixer.  Add eggs one at a time, mixing well.  Mix in vanilla and cocoa powder. {at this point you will think to yourself "I think I'm making brownies", but I promise you're not} Mix in the water and then add the flour 1/2 cup at a time.  If you bought the Andes mints that are already chopped- great.  If you're like me and appreciate an after-dinner, pre-dessert mint and bought a bag-o-mints {hello, leftover chocolate}, unwrap about 18 and chop em up.

I prefer to use the Pampered Chef Food Chopper ;-).  Fold in the Andes mints and chocolate chips with a spatula.

Place dough on a cookie sheet and bake for 12-15 minutes. {Chill unused dough in the fridge in between batches} Yields 2 1/2 dozen cookies.