Mint Chip Cookies

• 2-1/4 cups All-purpose Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 3/4 cups Granulated Sugar
• 3/4 cups Light Brown Sugar, Packed
• 2 sticks Unsalted Butter, Softened
• 2 whole Large Eggs
• 1 teaspoon Vanilla Extract
• 2 teaspoons Instant Espresso
• 3/4 cups Walnuts, Chopped
• 1/2 cups Semi-Sweet Chocolate Chips
• 1-1/2 cup Andes Mint Chips

1. Preheat oven to 375u0b0F.
2. In a medium bowl, combine the flour, baking soda and salt and set aside.
3. In your stand mixer or larger bowl, cream the granulated sugar, brown sugar and softened butter until smooth and creamy. Reduce the mixer to low and add the eggs, one at a time, the vanilla and espresso. Add the dry mixture into the creamed mixture until combined and smooth.
4. Turn the speed back up to medium and add the walnuts. Then turn the mixer off and fold in the chocolate chips and mint chips.
5. Cool the batter, uncovered, in the fridge for 15-20 minutes (this will make it easier to scoop).
6. Scoop a tablespoon of batter at a time, onto an ungreased cookie sheet, and bake for 9 to 11 minutes. The cookies are done when they're golden brown. Cool completely before eating.
7. This will make 30-36 cookies depending how big you scoop them.

allpurpose, baking soda, salt, sugar, light brown sugar, butter, eggs, vanilla, espresso, walnuts, semisweet chocolate chips

Taken from tastykitchen.com/recipes/desserts/mint-chip-cookies/ (may not work)