Chocolate Mint Chip Cookies

Here's a sweet way to begin the New Year, with a little bit of the old year!

Yet another yummy variation of my favorite chocolate cookie recipe -- Click for the Christmas Candy Cane Kiss and the original with the M&M's.

My daughter and I were at the new HEB grocery store and saw these Guittard Green Mint Chips ($2.89). Inspiration --The Cool Mint Oreos. Same green, same chocolate combo. . .

So I substituted the M&M's/Kisses with a bagful of these. Honestly, they are a bit chip-intense. I think you could cut back the amount around 1/2 to 3/4 cup -- save and snack on later! : D

I seem to be on quite the mint kick lately -- Starbucks Peppermint Mocha (skinny & now available sugar-free, thank you *Bux!), those Rold Gold Peppermint Dipped Snowflakes pretzels (thank goodness Costco sold out of them), candy canes, white chocolate peppermint fudge, Candy Cane Lane and Two Leaves and a Bud Peppermint (upcoming review) teas, toothpaste. . .(Kidding, I'm not eating Colgate! Though that tip about brushing your teeth after eating or before to keep from succumbing to temptation does work!) 'Tis the Season and all that! Right?!

This time I tried 1/4 cup Hershey's Special Dark Cocoa and 1/4 cup Hershey's Cocoa, to make it even chocolatey-er and really punch out the green mint further. And rolled them in regular sugar.

I will also offer this tip, hand stir in the chips. They seem to be a bit fragile and started breaking up in my Kitchen Aid mixer. I also think this may be a seasonal item and you may want to grab an extra bag now for St. Patrick's Day baking!

CHOCOLATE MINT CHIP COOKIES

1 ¼ cups flour

1/4 cup Hershey's Special Dark cocoa powder

1/4 cup Hershey's cocoa powder

1 teaspoon baking soda

½ teaspoon salt

¾ cup sugar (Healthier option: Just a little over 1/2 cup)

½ cup unsalted butter, softened (Healthier option: Minus 1 tablespoon)

1 large egg

1 teaspoon vanilla

Guittard Green Mint Chips - 1 1/2 to 2 cups/bag

Preheat oven to 350. In medium bowl, mix flour, cocoa, baking soda and salt. In large (to be covered) bowl, combine sugar and butter. At high speed, beat 2 minutes until creamy. Beat in egg and vanilla, beat 2 minutes. Beat in flour mixture. Chill one hour or until dough is firm. Roll dough in 1” balls and then roll in sugar and place 2” apart on cookie sheets. Bake 10-12 minutes, switching racks at 5-6 minutes. Cool and enjoy!

Makes about 3 dozen cookies.