Over the next couple of weeks, I am hitting the kitchen extra hard to design a “Chicago cookie”. I really want to capture the essence of Chicago in cookie form which means I am researching local ingredients as well as locally famous candies, coffee, etc., to see if I can make something that really screams, “CHICAGO!”

While researching, I stumbled upon this recipe for the Marshall Field Frango mint chocolate cookie and so I thought I would re-post it here!

Marshall Field Frango Mint Chocolate Chip Cookies

  • 1/2 cup butter
  • 1/2 cup vegetable shortening1 cup brown sugar (firmly packed)
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup grated (or very finely chopped) Frango mint chocolates
  • 2 1/4 cups flour, unsifted
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup chopped nuts
  • 1 1/2 cups chopped (about 1/4 pound) 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 teaspoons of cookie dough onto greased cookie sheets, allowing at least one-inch space between cookies. Bake in preheated 375 degree F oven for 8 to 11 minutes. Remove cookies from cookie sheets and allow to cool on rack.

Yields approximately 8 dozen cookies.

There is also a version out there where dough is made into sheets and then chocolates are encased in dough before baking.

Until I create the Chicago cookie, I hope you enjoy this one, which originated in Chicago as well! :o)

Dev xx

PS, Frango chocolates can only be found in Macy’s stores around Chicago! The State Street location has a ton of options!