Hidden Emerald Chocolate Chip Cookies

2-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup white sugar
1/2 cup light brown sugar
1/2 cup dark brown sugar
1 cup unsalted butter, softened
2 large eggs
2 teaspoons peppermint extract
1-2/3 cups Hershey's semi-sweet mint chocolate chips
1/3 cup Guittard green mint chips

Preheat oven to 300°F.

In a medium bowl, combine flour, baking soda and salt. Set aside.

In a large bowl, blend sugars with an electric mixer at medium speed. Add softened butter to form a grainy paste. Scrape down the sides with a spatula. Add eggs and peppermint extract. Mix at medium speed until light and fluffy. Slowly add the flour mixture, mint chocolate chips and green mint chips. Blend at low speed until just mixed. Do not overmixx.

Drop by rounded tablespoons onto an ungreased cookie sheet. Bake for 20 minutes. Cool on a rack.

Makes about 42 cookies, depending on the size.

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Now that my ankle is feeling better and it's alot easier to get around, I made a batch of these cookies for Max. Not only because they're his favorite (he loves mint) but also as a thank you for everything he did for me while I was recuperating. They're delicious, crispy and soft. Great with milk!