These cookies were inspired by Great Harvest Bread's "Mint Blarneys." Mom and I decided to combine the recipe on the back of Nestle White "Morsels" (Sam pointed out that they don't even have chocolate in them!) with the Mint Blarney idea, and this is what we came up with. This recipe makes a double batch, so don't be too alarmed when you see a whole pound of butter on the list of ingredients!
1 pound (4 sticks) butter, softened
1 1/2 cups granulated sugar
1 1/3 cups brown sugar
2 tsp. vanilla
1-2 tsp. mint extract
4 eggs
1/2 tsp. salt
2 tsp. baking soda
1 1/3 cups cocoa
4 1/2 cups flour
12 oz. pkg. white "chocolate" chips
12 oz. pkg. milk chocolate chips
Cream together butter, sugars, vanilla, and mint extract (to taste). Add eggs one at a time, beating well after each addition. Add salt, baking soda, and cocoa. Mix well. Add flour and mix until combined. Stir in both packages chocolate chips. Refrigerate dough for at least an hour. Shape into balls and cook at 350 degrees for 8-10 minutes, until centers are just set. Cool on pans for about 5 minutes or until cookies are easily transferred to cooling racks with a spatula.