1 1/2 cups semi-sweet chocolate chips (divided use)
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter or margarine, softened
1/2 cup granulated sugar
1/4 cup packed brown sugar
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract
2 large eggs
3/4 cup chopped nuts
Pre-heat oven to 350°F (175°C).
Melt 3/4 cup chocolate chips in small saucepan over low heat. When chips begin to melt, remove from heat; stir. Return to heat for a few seconds at a time, stirring until smooth. Cool to room temperature.
Combine flour, baking soda and salt in small bowl; set aside.
Beat butter, granulated sugar, brown sugar, peppermint extract and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate.
Gradually beat in flour mixture. Fold in nuts and remaining chocolate chips. Drop dough by rounded tablespoon onto ungreased baking sheets.
Bake for 8 to 12 minutes or until sides are set but centers are still soft. Let stand for 2 minutes; remove to wire racks to cool completely.
Store Chocolate Mint Brownie Cookies in air-tight containers.