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Mint Chocolate Chip Cookies

Source of Recipe


From "The Frango Cookbook"



List of Ingredients



• 2¼ cups flour
  
• 1 tsp baking soda
  
• ½ tsp salt
  
• ½ cup (1 stick) unsalted butter, at room temperature
  
• ½ cup shortening, at room temperature
  
• 1 cup firmly packed light brown sugar
  
• ½ cup granulated sugar
  
• 2 eggs
  
• 5 Frango Mint Chocolates, very finely chopped
  
• 1 tsp vanilla extract
  
• 25 Frango Mint Chocolates (about ½ pound), coarsely chopped
  
• ¾ cup coarsely chopped toasted pecans
  






Instructions



1. Preheat oven to 350° F. Line several baking sheets with parchment paper or silicone mats.
   
   
2. In a large bowl, sift together flour, baking soda and salt and reserve. In a large bowl, using an electric mixer on medium speed, beat butter and shortening for 1 minute. Add brown sugar and granulated sugar and beat for 1 minute. Beat in eggs, one at a time, mixing well after each addition. Add finely chopped Frango Mint Chocolates and vanilla extract, and mix well. Using a rubber spatula, stir in flour mixture just until blended. Stir in coarsely chopped Frango Mint Chocolates and pecans.
   
   
3. Drop dough by rounded teaspoons onto prepared baking sheets, spacing dough 1 inch apart. Bake about 10 minutes, until cookies are firm at edges and soft in center. Remove from oven, cool on baking sheets for 2 minutes, then transfer cookies to a wire rack to cool completely.
   
   Makes about 8 dozen cookies.