Chocolate Chippie Mint Cookies

This is a recipe which churns out soft-baked cookies. Not the crispy ones that I expected. It was somewhat a cross between a cookie and a cake. However, it still taste as good if one does not mind the softness of the texture. I've added chocolate chips and omitted the pecan halves for the recipe. And in order to hasten the rolling of the soft dough, I've mixed the chopped Andes Mint Chocolate and the chocolate chips into the dough instead of placing the Andes Mint Chocolate in the centre of each rolled dough.

(Recipe Adapted from http://www.southernfood.about.com)

Ingredients:

• 110g Caster Sugar
• 100g Light Brown Sugar
• 170g Butter
• 2 Eggs
• 1 tsp Vanilla Essence
• 2 tbsp Water
• 375g Plain Flour
• 1 tsp Baking Soda
• 1/2 tsp Salt
• Some Andes Chocolate Mint (Chopped)
• Some Chocolate Chips

Method:

1. Cream sugar and butter. Add in eggs, vanilla essence and water. Beat well.
2. Combine flour, baking soda and salt in a mixing bowl.
3. Add the flour mixture gradually to the egg mixture, stirring well to mix.
4. Chill dough for at least 4hours or overnight.
5. Add chopped Andes Chocolate Mint and Chocolate Chips to the dough and mix well.
6. Roll into small balls and place on baking tray lined with greaseproof paper and bake in preheated oven at 190C for approximately 10mins or till cookies turn golden brown.
7. Cool completely on cooling rack before storing.

(Yield approx. 58 cookies)