My mom's recipe for cookies is easily the best... ever. Okay, maybe I'm a little biased. But seriously, these are just perfect. I posted a vegan version of this recipe last summer and wanted to whip up a new batch (non-vegan, but super easy to swap out vegan ingredients!) using this organic honey I picked up at Terrain a few weeks ago. Recipe after the jump.
- 2 1/4 cups Flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup butter
- 1 cup brown sugar
- 1/3 cup honey (I used Blue Hill Hudson Valley)
- 1 1/2 tsp vanilla
- 2 eggs
- 2 cups mint chocolate chips (I used Andes chips)
Preheat your oven to 350°. In the first bowl, mix your flour, basking soda, and salt and set aside. In a large bowl, beat the butter, brown sugar, and honey with a mixer. Once blended, mix in the eggs and and vanilla until the mixture is fluffy. Slowly add in the flour mixture and beat it create a dough. Once all of those ingredients are together, fold in the mint chips.
Your cookie dough should be of a fairly stiff consistency — enough to create mounds like this on your cookie sheet. Scoop the dough by the spoonful and put in the oven for 10-12 minutes. Since I normally do two pans at a time, I rotate them on the rack every five minutes to get an even bake.
The begin to turn a nice brown color along the edges and you know they're done! The honey and brown sugar keep the cookies nice and fluffy — perfect for dipping in milk or making ice cream sandwiches!
Happy baking!
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