This is my favourite recipe for chocolate chip biscuits even though the recipe is so simple. You can roll them in different coloured sugars if you like.
If you like Andes Mints or Mint Choc. Chip Ice Cream ~ You'll love these! In fact, Andes Mints makes their own mint baking chips - which I used and highly recommend (found next to the toffee bits and M&M's in your grocery store). I don't think you need 2c of them though - somewhere between 1 to 1 1/2 cup should be fine (start w/ one cup and add more to taste and texture). However, I did use the full two cups and found these cookies extremely minty *which doesn't make them bad...I'll just cut back next time. However, when I pulled them out of the oven, these cookies had a uncooked (whitish/green tint) look to them. I was worried...who would eat these? They don't even look cooked. Then I got an idea I used on another cookie - I melted some chocolate almond bark (just a couple sqaures of it) and with my spoon, lightly drizzled chocolate criss-crossing over the top. Not only did they look fabulous but tasted great. Any true choc. mint lover can appreciate these cookies. Even my boyfriend who isn't so fond of chocolate mint had his share over the holidays. I'll make these again and again...using my changes or additions. Thanks a ton Clare! - 30 Dec 2004 (Review from Allrecipes USA and Canada)
These are so good--and healthier without the butter! Instead of mint chocolate chips (which I couldn't find), I used regular choc. chips with a few drops of McCormick's Mint Extract. mmmmmmmmm! My coworkers love these! - 08 Jul 2005 (Review from Allrecipes USA and Canada)
I've made this recipe for cookie exchanges for years. I prefer making the recipe with butter instead of oil, and I roll the dough into balls and coat them lightly with sugar before baking. The resulting cookie is delicious, and goes really well with a cup of coffee. - 01 Dec 2008 (Review from Allrecipes USA and Canada)