If you love Andes Mints . . . .

. . . . then you'll love these cookies.
{I know, I said enough food talk, but these were sooo good, I had to share}

Guittard Polka Dot Cookies

2 cups (12oz) Guittard Semisweet Chocolate Chips
1/2 cup Butter
1 1/2 cups all-purpose Flour
1/2 tsp Baking Soda
1/8 tsp Salt
3 large Eggs
1/2 cup Sugar
2 tsp Sugar
2 tsp Vanilla
2 cups (12oz) Guittard Green Mint Chips

Melt semisweet chips and butter, stirring constantly until smooth. Set aside to cool. In small bowl, combine flour, baking soda and salt; set aside.

In large bowl, beat eggs, sugar and vanilla until light. Blend in melted chocolate then dry ingredients. Stir in green mint chips and chill for 10-15 minutes or until stiff. Drop by well rounded teaspoonfuls onto ungreased cookie sheets. Bake 8-10 minutes; cookies will be soft in centers but will harden as they cool.

Makes 4-5 dozen 2-inch cookies.

My notes: Dave said there were too many mint chips - I thought it was perfect (but I really like mint). I baked them closer to the 10 minutes (or so). The ones that were only 8 minutes were too soft and gooey. These chocolate chips are a bit of a splurge, but oh these were good cookies, so if you need some for something special, go for it.