Using a large cookie scoop will make these cookies 3 inches wide when baked.This recipe makes 16 to 17 large cookies. You may form smaller cookies. But when doing so, reduce the time to 6 minutes. And cool on hot baking sheet for 2 to 3 minutes.
Ingredients
1/3 cup butter, melted
2 cups semi-sweet chocolate chips, divided
1 egg, beaten
1 teaspoon vanilla
1 can sweetened condensed milk
1 and 1/2 cup all-purpose flour
3/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 (10 ounce) bag mint baking chips, divided
Instructions
Preheat oven to 350 degrees.
Melt butter in a large microwave safe bowl for 30 seconds.
Stir in 1 cup of chocolate chips until all melted. No need to put back in microwave. It will melt the more you stir.
Add egg into the melted chocolate.
Add vanilla into the egg and melted chocolate mixture. Stir until all combined.
Pour in the entire can of sweetened condensed milk. Stir until all combined.
In a separate bowl, whisk together the flour, cocoa powder, baking soda and salt.
Add the dry ingredients to the melted chocolate mixture.
Stir with a large spoon to combine all the ingredients.
Stir in the other 1 cup of chocolate chips and 3/4 of the bag of mint baking chips.
Scoop into 1 and 1/2 inch round balls and roll between hands.
Place on baking sheet 2 inches apart. Use parchment paper or silicon sheet to prevent sticking and burning on the bottom of baking sheet.
Slightly push down the top of the rounded ball of dough.
Sprinkle the rest of the mint baking chips on top of dough before placing in oven.
Bake for 8 minutes on the middle rack.
Take out when timer rings.
Leave on baking sheet for 3 to 4 more minutes to finish the slow baking process.
When completely cooled, the cookies may be stacked upon each other.
Store in an air tight container for up to 3 to 5 days.
Notes
Recipe Source: Best-Ever Cook Book Nestle Toll House Modified by Gloria Phillips (SimplyGloria.com)
Recipe by Simply Gloria at https://simplygloria.com/mint-triple-chocolate-cookies/