Marshall Field Frango Mint Chocolate Chip Cookies


  • 1/2 cup butter
  • 1/2 cup vegetable shortening
  • 1 cup brown sugar (firmly packed)
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/4 cup grated (or very finely chopped) Frango mint chocolates
  • 2 1/4 cups flour, unsifted
  • 1 tsp baking soda
  • 1 tsp salt
  • 3/4 cup chopped nuts
  • 1 1/2 cups chopped (about 1/4 lbs) Frango mint chocolates


Cream butter, shortening and sugars until light. Add eggs, vanilla extract and grated Frango mint chocolates. Beat until creamy and well blended.

Sift flour, baking soda and salt together. Add sifted ingredients to beaten egg mixture, blending carefully. Beat about 20 seconds. Fold in chopped nuts and chopped Frango mint chocolates, blending well. Beat for 30 seconds. Drop heaping teaspoon of cookie dough onto greased cookie sheets, allowing at least one-inch space between cookies. Bake in preheated 375° F oven for 8 to 11 minutes. Remove cookies from cookie sheets and allow to cool on rack.

Makes 8 dozen

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