POLKA DOT COOKIES

Recipe from Guittard Green Mint Chips package

2 CUPS (12 OZ) GUITTARD SEMISWEET CHOCOLATE CHIPS

½ CUP BUTTER (I CUBE)

1 ½  CUPS UNSIFTED ALL-PURPOSE FLOUR

½ TSP BAKING SODA

1/8 TSP SALT

3 LARGE EGGS

½ CUP SUGAR

2 TSP VANILLA

2 CUPS (12 OZ) GUITTARD GREEN MINT CHIPS

PREHEAT OVEN TO 350 DEGREES.

IN TOP OF DOUBLE BROILER OVER LOW HEAT, MELT SEMISWEET CHIPS AND BUTTER, STIRRING CONSTANTLY UNTIL SMOOTH.  SET ASIDE TO COOL.

(MICROWAVE INSTRUCTIONS: HEAT SEMISWEET CHIPS IN A SMALL MICROPROOF BOWL AT MEDIUM POWER (50% OF LEVEL 5) FOR 2-3 MINUTES, STIRRING WELL AFTER EACH MINUTE INITIALLY, THEN AT 30 SECOND INTERVALS UNTIL SMOOTH.)

IN SMALL BOWL COMBINE FLOUR, BAKING SODA AND SALT; SET ASIDE.

IN 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 STIFF.

DROP BY WELL ROUNDED TEASPONFULS ONTO UNGREASED COOKIE SHEETS.  BAKE 8-10 MINUTES, COOKIES WILL BE SOFT IN CENTERS BUT WILL HARDEN AS THEY COOL.

YIELD: 4-5 DOZEN 2-INCH COOKIES

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