Success is the sum of small efforts, repeated day in and day out. –Robert J. Collier, Writer
Recipe and photo source: http://www.ldsliving.com/-Food-Dish-My-Family-s-Favorite-Cookie-Recipe/s/67377
Mint Polka Dot Cookies
Recipe adapted from Guittard
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 teaspoons vanilla
1 2/3 cups (10 ounces) Guittard Green Mint Chips
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.