My boyfriend requested something minty, so I did another rendition of the Chock-Full of Chip Cookies by substituting the vanilla extract for peppermint extract and using chocolate chunks instead of chips. These turned out well, the mint is not too overwhelming, resembles the flavor of mint chocolate chip ice cream.
Mint Chocolate Chunk Cookies
1 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup packed light brown sugar
6 tablespoons granulated sugar
1 large egg
1 teaspoon peppermint extract
6 squares of Baker's Chocolate, coarsely chopped
Preheat the oven to 350 degrees Farenheit.
Sift the flour, baking soda, and salt into a medium bowl and set aside.
In a large bowl, using an electic mixer on medium speed, beat the butter, brown sugar, and granulated sugar until smoothly blended (one minute). Add the egg and peppermint extract and mix until blended (one minute). On low speed, add the flour mixture, mixing until it is incorporated. Mix in the chocolate chips until evenly distributed.
Use a tablespoon to drop heaping spoonfuls of dough onto prepared baking sheets, spacing the cookies 3 inches apart.
Bake the cookies one sheet at a time until the edges are lightly browned and the centers are golden, about 15 minutes.
Cool the cookies on the baking sheets for 10 minutes.