Mint Chocolate Chip Cookies
These soft and chewy mint chocolate chip cookies are easy to make, are made with the rich and delicious taste of brown butter, Andes creme de menthe chips, and baked to perfection.
Servings: 30 Cookies
Ingredients
- 2½ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter
- 1½ cup brown sugar
- ¼ cup sugar
- 1 large egg + 1 egg yolk, room temperature
- 2 teaspoon vanilla extract
- 1 tablespoon sour cream
- 2 cups Andes Creme de Menthe baking chips
Instructions
- Preheat the oven to 350°.
- In a frying pan, brown butter over medium heat, stirring constantly until butter turns an amber color. Remove from heat as soon as the butter starts to brown.
- Pour browned butter into a medium bowl and set aside to cool for 10-15 minutes.
- Add the brown sugar, sugar, egg, egg yolk, vanilla and sour cream to the brown butter. Beat until combined.
- In a medium bowl, whisk flour, baking soda and salt together. Gradually add dry ingredients into wet ingredients and beat on low speed until combined.
- Stir mint baking chips into cookie dough.
- Wrap cookie dough in plastic wrap and place in the refrigerator for an hour.
- Using a 1-inch cookie scoop, roll cookie dough into a ball, and place on ungreased baking sheet(s).
- Bake for 10-11 minutes or until edges start to brown.
- Remove from the oven, let sit on the cookie sheet for 5 minutes, then remove and place on a wire rack to cool.
Notes
Recipe inspired from Ambitious Kitchen