2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons cornstarch
1/2 teaspoon salt
3/4 cup (1.5 sticks) unsalted butter, melted
3/4 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
1 and 1/2 cups Mint Chocolate Baking Pieces
Toss the flour, baking soda, cornstarch and salt together in a large bowl. Set
aside. In a medium size bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain.
Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla.
Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula.The dough will be very soft, yet slightly crumbly.
Fold in the mint chocolate baking pieces. Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour.
Remove the cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes so it is not rock hard.
Preheat oven to 325 degrees. Line two large baking sheets with parchment paper
or silicone baking mats. Set aside. Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be
crumbly, but the warmth of your hands will allow the balls to stay intact.
Place 8 balls of dough onto each cookie sheet.
Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. Remove from the oven and allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 1 hour, 15 minutes
Cook Time: 12 minutes
Total Time: 2 hours
Yield: 16 cookies
Store in an airtight container at room temperature for up to 1 week.