Cream shortening, butter, and sugars in large mixing bowl. Add eggs and vanilla and thoroughly mix. In a separate bowl, combine flour, salt, and baking soda, mix well.
Gradually add flour mixture to moist ingredients and blend in chocolate chips and mint. Mix thoroughly.
Place well rounded teaspoon-size cookie dough portions on baking sheet and bake 15 to 18 minutes until golden brown.
Allow to cool for 3 to 5 minutes then dunk immediately in milk. Place well rounded teaspoon-size cookie dough portions on baking sheet and bake 15 to 18 minutes until golden brown.
Allow to cool for 3 to 5 minutes then dunk immediately in milk.
Use quality ingredients. I recommend Ghiradelli chocolate chips. They are pure chocolate without waxy additives and other synthetic and taste-leeching ingredients.Use quality ingredients. I recommend King Arthur Flour. When you decide to get serious about what's going in your oven, King Arthur is the way to go.Play with the recipe. Originally, I used about ¼ cup of the chopped mint. I wanted to err on the side of too little thinking that more can be added in subsequent batches. To this end, I recommend ½ cup of freshly chopped mint leaves, as listed in the ingredients.It's never a bad idea to make a "test" cookie. This gives you the opportunity to evaluate consistency, size, temperature, etc. etc. It also gives your kids a chance at sneaking one in early.I almost always use a pizza stone for baking cookies. This helps ensure an even distribution of heat and enhance carry-over baking. A lot of times, to help prevent the cookies from being over-done, I'll take them out of the oven a couple of minutes early, and the baking stones do a nice job of subtly finishing the process.