10 oz. mint chocolate chips or chopped mint chocolate
Preheat oven to 350°.
In a large bowl, whisk together dry ingredients and set aside. In a separate bowl, cream butter and sugar. Slowly beat in eggs and vanilla. Beating with a wooden spoon or with mixer on low speed, add dry ingredients one cup at a time until just combined. Stir in chips.
Using a small small disher, drop dough onto greased or non-stick cookie sheets about 2 inches apart. Bake for 8-9 minutes, but do not over bake – cookies will be very soft. Cool on pans until cookies have firmed and can be transferred to wax paper without the edges collapsing. Cool completely before storing.