Prep and Cook Time: about 40 minutes, plus at least 30 minutes to chill. Notes: Store these crisp mint-chocolate chip cookies airtight at room temperature for up to 3 days.
They were good could have added less mint.
I didn't think they were minty enough. I added another 1/4 tsp mint but would probably recommend using 1 tsp total. The dough is much easier to handle when cold--so pop the bowl back into the fridge between trays. This was fun to make with my 2 kids. I used a cookie scoop; one helper rolled the balls in icing sugar; one helper flattened them directly on the silpat liner with the bottom of a glass. It made 60 very nice looking cookies.
