Instructions

• Fit an electric mixer with the paddle attachment. Pour the 1 cup (226 g) melted butter into the mixer bowl. With the mixer on low, add the 2/3 cup (134 g) granulated sugar and 1 cup (200 g) light brown sugar and mix on low until combined. Let the butter-sugar mixture sit for a few minutes to cool slightly (it should be warm, not piping hot).
• While the butter mixture cools, whisk together 3 cups (372 g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt in a medium bowl. Set the dry mixture aside.
• Return to the mixer. With the mixer on low, add the 2 large eggs one at a time, mixing each egg in completely before adding the next.
• Add 1 teaspoon pure vanilla extract and mix on low just until combined.
• Add the flour mixture to the wet ingredients and mix on low until just combined. Do not overmix.
• Fold in 3/4 cup (132 g) mini chocolate chips and 1 cup (136 g) chopped Andes Mints (or Andes mint baking chips) with a spatula until evenly distributed.
• Using a spoon or cookie scoop, portion the dough into 1 tablespoon (or 2 tablespoon) balls and place them on a parchment-lined or silpat-lined baking sheet. Space the dough balls about 2 inches apart.
• Cover the baking sheet with plastic wrap and chill the dough balls in the refrigerator for at least 1 hour.
• When ready to bake, preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silpat liners if not already prepared.
• Place the chilled cookie dough balls on the prepared baking sheet 2 inches apart and bake at 350°F for 10–12 minutes, until the edges are set and centers are still slightly soft.
• Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.