I made these cookies,
without the mint, more than a year before I made them a second time. The second time I actually weighed out the flour and got better results than the previous time (the dough didn't spread out properly the first time, likely from too much flour), and still left out the mint. I got the recipe from
Williams-Sonoma, but it's also posted on
Food52, with a different photo of the cookies. These are very good with a good flavor on the edges. I used 1 1/4 c. semisweet chocolate chips, not 1/2 c. like the recipe stated, and got 31 one tablespoon dough balls. Mine baked in 9 minutes and the dough was at room temperature for 30 minutes before baking.
I grade these an A.
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