Mint Polka Dot Cookies

Recipe adapted from Guittard

The first ingredient calls for Guittard semi-sweet chips. I’m sure most good chocolate chips will do, but Guittard has especially premium melting qualities. Try to use them if you can. Ingredients: 2 cups (12 ounces) Guittard semi-sweet chocolate chips 1/2 cup unsalted butter (NOT margarine) 1 1/2 cups all-purpose flour (do not sift) 1/2 teaspoon baking soda heaping 1/8 teaspoon salt 3 large eggs 1/2 cup sugar 2 teaspoon vanilla 2 cups (12 ounces) Guittard Green Mint Chips Directions: Preheat oven to 350F Heat semisweet chips and butter in microwave inside a small bowl at medium power (50% or level 5) for 2-3 minutes, stirring well after each minute until smooth. Set aside to cool. In a small bowl, combine flour, baking soda, and salt. Set aside. In a large bowl, beat eggs, sugar, and vanilla until light. Blend in melted chocolate, then dry ingredients. Stir in green mint chips and chill for 10-15 minutes or until slightly stiff. (If you chill it for longer, make sure to roll dough into balls before placing on cookie sheet.) Drop by well-rounded teaspoonfuls onto ungreased cookie sheets (preferably lined with parchment or Silpat). Bake 8-10 minutes. Cookies will be soft in centers but will harden as they cool. To judge doneness: -cook until the tops look crusty, but there’s still a little gloss through the cracks. (With dark cookies, it can be hard to tell when things are cooked; it helps to smack the pan against the rack—if they deflate a little when you do it, they’re cooked.) -leave cookies on the pan for 5-10 minutes after you pull them. The residual heat helps to bake them a little, but doesn’t overcook them. They shouldn’t fall apart when you remove them with a spatula, but they will still be a little gooey.