Mint Chocolate Chip Cookies

I’m switching into full-blown milspouse mode for a minute. Bear with me.

Shopping at the commissary always makes me laugh. Or cry. Depends on the day, really.

Most people know about the rank structure in the military. Sergeant outranks Private. Lieutenant outranks Sergent. General trumps all. You get the idea.

Most people don’t know about the rank structure at the commissary (grocery store on a military installation, for all of you civilians).

If you’re reaching for the last of anything on the shelf, take note of who’s around you. Even if you get to the last gallon of milk first, you may not be the one who leaves the store with it.

Active duty servicemember in uniform outranks just about anyone in civilian attire under the age of 30. Vietnam veteran wearing a “Once a Marine, Always a Marine” ballcap outranks active duty servicemember. Tiny (but loud) Asian woman married to retired Marine ourtranks Vietnam veteran. Lady who handles your TriCare records trumps all.

And the lowest of the peons? You guessed it. Young, newly married milspouse. Me.

I usually leave the commissary with varying degrees of success. On a good day, I can get out with at least half of the items on my list in under an hour. Success.

Yesterday was quite possibly the most successful commissary trip ever. Because I got the last bag of Hershey’s mint chocolate chips. Not only was it the first time all year that I’ve seen them on grocery store shelves, but I got the last bag of them at the commissary. And I didn’t even have to put my TriCare records on the line for them.

I probably should have squirreled them away for the holidays. After all, who knows when I’ll get so lucky again. But I made these cookies instead. Maybe I’ll try Publix for my next bag. Surely I outrank someone there, right?

Mint Chocolate Chip Cookies*

Active time: 30 minutes
Start to finish: 1 hour
Makes 5 dozen

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
1 1/2 cups packed brown sugar
1 1/2 teaspoons vanilla extract
2 large eggs
2 cups (12-ounce package) Hershey’s Mint Chocolate Chips

Preheat oven to 375° F.

Combine flour, baking soda and salt in small bowl. Beat butter, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto baking sheets lined with parchment paper.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Store in refrigerator for up to 1 week or in freezer for up to 8 weeks.

*Note: this is my (and my husband’s!) favorite chocolate chip cookie recipe. To make regular chocolate chip cookies, just use semi-sweet chocolate chips instead of the mint chocolate chips.

1 Comment on Mint Chocolate Chip Cookies

  1. Annie
    March 30, 2011 at 6:34 am (7 years ago)

    They really last in your fridge for a week? With Patrick in the house? You must make a double batch. 🙂


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