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Mint Chocolate Chip Cookies

As a child growing up in Chicago my favorite weekend activity was shopping with my Grandma at Marshall Field's.I knew that no matter how long grandma spent shopping all I had to do was be good and I would get a treat when she was done.My treat of choice of course was Frango Mints. As I grew older I became addicted to the Frango Cookies Field's began marketing. Unfortunately,due to a move away from the city and Field's going out of business I had to find a substitute for my addiction.Here is what I came up with:

INGREDIENTS:

4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups unsalted butter,melted
2 cups packed brown sugar
1 cup white sugar
1 tablespoon vanilla extract
2 eggs
2 egg yolks
1 bag Andes Mint Candy Chips

DIRECTIONS:

1.Preheat oven to 325 degrees F.Grease cookie sheets or line with parchment paper.
2.Sift together flour,baking soda and salt;set aside.
3.In a nedium bowl,cream together melted butter,brown sugar and white sugar
until blended.Beat in vanilla,egg and egg yolks until creamy.Mix in sifted
ingredients until well blended.Stir in chocolate chips by hand using a wooden spoon.
Drop cookie dough 1/4 cup at a time onto cookie sheets 3 inches apart.
4.Bake 15 to 17 minutes,or until edges are lightly toasted.Cool on baking sheets
for a few minutes before transferring to wire racks to cool completely.
5.Enjoy with a glass of milk.

Learn more about this author, Regina Jackson.
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