Mint Chocolate Chip Cookies

i have been in denial for 3 days now, but i guess it is finally time to admit it - i am sick. boo.

i guess it's better to admit it than admit laziness because i have pretty much only been sleeping, reading, pinteresting, napping, and eating the past couple of days. E had it first and i was determined not to get it but it got me instead.

due to said laziness sickness, i didn't get to cook or bake my st. patrick's day recipes on saturday. luckily, yesterday i had enough energy to bake some mint chocolate chip cookies. i got the mint chocolate chips a while ago and was excited to use them. i used brown butter in the cookies which always adds more flavor. the mint flavor is subtle but just enough.

with a little green food coloring these would have been perfect for a st. partick's day celebration but truthfully, these are tasty for any day of the year. these mint chocolate chip cookies are an excellent twist on a traditional favorite!

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Mint Chocolate Chip Cookies
makes 4 dozen cookies

2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 sticks unsalted butter
3/4 cup sugar
3/4 cup brown sugar
2 tsp vanilla extract
2 eggs, room temperature
2 cups mint chocolate chips

melt butter in medium saucepan over medium heat. continue to cook butter over medium heat until lightly browned, stirring occasionally. remove from heat and let cool completely (at least 2 hours, i let mine sit at room temperature 4-5 hours or overnight).

preheat oven to 350 degrees F.

in a separate bowl, whisk together dry ingredients - flour, soda, and salt - and set aside.

in the bowl of an electric mixer, cream together cooled, soft browned butter and sugars until light and fluffy - 2-3 minutes on medium speed. add vanilla and eggs on at a time mixing until combined. slowly add in dry in dry ingredients on low speed and mix until combined. add chips and mix until just distributed.

drop teaspoons on dough onto parchment-lined baking sheets and bake 8-10 minutes until bottoms are just lightly browned. remove and let cool 2 minutes on baking sheet before transferring to cooling racks to cool completely.

enjoy with a cold glass of milk!