Ingredients

The following ingredients have 12 Servings
  • 14 tablespoons unsalted butter, melted
  • 1 cup + 2 tablespoons light brown sugar, packed
  • 1/2 cup granulated sugar
  • 3/4 teaspoon pure peppermint extract
  • 2 large eggs, at room temperature
  • 2 and 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 10 ounces semi-sweet chocolate, chopped into chunks
  • 1 cup Andes Creme De Menth baking chips

Instruction

  • Place the butter in a small sauce pan over medium heat and cook for about 2 minutes - stirring frequently - or until the butter has completely melted. Remove from heat. Transfer the butter into a large mixing bowl. Add both sugars and the peppermint extract and, using a metal whisk, beat smooth. Beat in the eggs, one at a time, mixing well after each addition. Set aside. In a medium-sized bowl combine the flour, baking soda, salt, chocolate chunks, and Creme De Menth baking chips; whisk well to combine. Add the dry ingredients into the wet ingredients, stirring just until combined. Cover the bowl and refrigerate for 2 hours.