Title: Double chocolate mint chip cookies
 Categories: Mint, Chocolate, Cookies, Desserts
      Yield: 6 Servings
 
  1 1/2 c  Mint-Chocolate Chips; *
  1 1/4 c  Flour; Unbleached
    3/4 ts Baking Soda
    1/2 ts Salt
    1/2 c  Butter; Softened
    1/2 c  Brown Sugar; Firmly Packed
    1/4 c  Sugar; Granulated
    1/2 ts Vanilla Extract
      1    Egg; Large
    1/2 c  Nuts; Chopped
 
  *  Use 1 10-oz bag of Nestles Toll House Mint-Chocolate Chips divided
  in
     half for this recipe.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  +++ Preheat oven to 375 degrees F.  Melt over hot (not boiling)
  water, 3/4 cup of the mint-chocolate chips; stir until smooth. Remove
  from heat; cool to room temperature.  In a small bowl, combine flour,
  baking soda and salt; set aside.  In a large bowl, combine butter,
  brown sugar, sugar, and vanilla extract; beat until creamy. Add
  melted chips and egg; beat well. Gradually blend in the flour
  mixture. Stir in remaining 3/4 cup of mint-chocolate chips and nuts.
  Drop by rounded tablespoonfuls onto ungreased cookie sheets.  Bake at
  375 degrees F. for 8 to 10 minutes. Allow to stand 2 to 3 minutes;
  remove from cookie sheets. Cool completely on wire racks.