Somehow, I feel like I'm cheating, because these are so easy. They're also so ugly! These have to be the ugliest cookies I've ever made. I even topped a few off with some Dark and Mint Ghirardelli squares. It didn't help. I just hope it cures Kevin's appetite for mint chocolate chip.
Beat butter, sugars, baking soda, baking powder, vanilla, and eggs until mixed.
My batter is a little lumpy because my butter wasn't soft enough. I hope it won't make too much of a difference. I could walk away from it for fifteen minutes or so to let the butter soften at this point, but I won't.
Stir in Andes baking chips.
Add flour. This is a very dry, crumbly dough. Just keep working it.
Refrigerate for an hour.
Measure out 1 oz. balls of dough. I'm using a medium scoop, and it's so dry, it won't stick together.
Use your hands to roll out balls of dough. It's so dry it has to be pressed together with your hands.
I added Ghirardelli squares on top. They only come ten to a bag and I ate one, so nine of my cookies have this top.
Bake in a 350 degree oven for ten minutes. I thought my mothers' plate would help make them more aesthically pleasing. Uh, no. I tried spreading the chocolate with the back of a spoon. That made it worse. It was like sliding on ice. I could see the wreck coming, but couldn't stop it.
Cool on the pan for a few minutes before transferring to a wire rack.
The recipes states four dozen cookies. It depends on the size you make. Mine are a little larger, so I ended up with thirty-eight.
Grab a glass of milk and dunk away. Even though these aren't pretty, they taste pretty darn good. What was a dry dough (did I mention the dough was dry?) ended up being a moist cookie. It's not ice cream, but it will satisy that yearning for mint chocolate chip!