The cookies are BIG and thin, so they might look crispy....they're not. They're soft and bendy, and utterly delicious.
Hint o' Mint Chocolate Chip Cookies
2 & 1/4 cups unbleached, all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt
1 cup (2 sticks) salted butter
1 cup dark brown sugar
1/2 cup sugar
2 tsp. vanilla extract
12 ounces semisweet chocolate chips
8 ounces mint dark chocolate m&m's (you won't use them all)
Line 2 cookie sheets with parchment paper. Preheat oven to 325.
In a medium bowl, whisk together the flour, baking powder, baking powder, and salt. Set aside.
Beat the butter and sugars together until combined and fluffy. Add in the eggs, one at a time, beating between additions and scraping down the bowl as necessary. Beat in the vanilla. Add the flour on low in three additions, just until combined. Stir in the chocolate chips.
Bake for 12-14 minutes...the side will look done and the middles will still be soft. Cool on the tray for 2 minutes, then remove to a wire cooling rack to cool completely.
If desired, sandwich around mint chocolate chip ice cream.