Mint Double Chocolate Chip Cookies
If you’re a fan of the mint-chocolate combo, these mint double chocolate chip cookies are a nice change from the regular. They’re slightly crispy on the outside and chewy on the inside. This will make the perfect St. Patrick’s Day, Christmas, or anytime treat!
It’s St. Patrick’s Day and I needed to make use of these green baking chips I had in my pantry somehow! If you’re one of those people who love mint-chocolate chip ice cream, then these cookies will definitely be up your alley.
When I was originally planning to do a St. Patrick’s Day-inspired recipe, I thought about using food colouring to make the base of these chocolate chip cookies green. But I wanted an extra dose of chocolate (plus, I couldn’t find my food colouring), so here is a tasty chocolate chip cookie recipe.
Chocolate Chips vs. Mint Chips
You don’t have to use green chocolate chips, or even mint-flavoured chocolate chips. These cookies get most of their flavour from the pure mint extract in the ingredients. Even if you’re not a huge mint+chocolate fan, I found the 1 teaspooon I used in this recipe perfect. Feel free to add an extra 1/2 teaspoon or so if you like the mint flavour, or use more mint-flavoured chocolate chips.
Using a mix of chocolate chips helps balance out the visuals and textures, as the dark chocolate chips meld into the cookie shape nicely. You can even use some white chocolate chips if you want another flavour combo.
Dutch Processed Cocoa Powder vs. Natural Cocoa Powder
I used Dutch-processed cocoa power here, so that’s why I used baking powder in the recipe. If you only have natural cocoa power on hand, the recipe should come out very similar, as it will react with the baking soda.
To find out more about the differences between the two types of cocoa powder, visit the Serious Eats website here.
Keeping it Chewy
The brown sugar adds moisture to this cookie, as well as the addition of an egg yolk. I love cookies that are chewy in the middle.
Refrigerating cookie dough isn’t usually my thing (because I’m impatient and want to eat dessert ASAP), but take the 30 minutes and let your cookie dough rest in the fridge before you bake it. Trust me, it’ll yield a cookie with a better texture and they’ll be more chewy.
I weighed most of the ingredients, but for some reason the flour measurement was off when I tried to convert it to cups, so if you can, please go by weight for a more accurate measurement.
If you try this recipe, leave a comment down below or on my Instagram to let me know!
Mint Double Chocolate Chip Cookies
Ingredients
- 227 grams unsalted butter, softened (1 cup)
- 200 grams granulated sugar (1 cup)
- 110 grams packed brown sugar (1/2 cup)
- 2 large eggs, room temperature
- 1 egg yolk
- 1 tsp pure mint or peppermint extract
- 320 grams all purpose flour (2 1/2 cups)
- 25 grams Dutch processed cocoa powder (1/4 cup)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup mint or green baking chips
- 1 cup dark chocolate chips
Instructions
- In a large bowl, mix together the butter, granulated sugar, brown sugar using an electric hand mixer for 2 minutes on medium speed.
- Once mixture is fluffy, add in the eggs, egg yolk and mint extract, mixing on low speed until incorporated. Set aside.
- In another bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
- Slowly add the dry ingredients to the wet ingredients mixing on low speed. Switch to a rubber spatula or wooden spoon and mix until there's no more visible streaks of flour. Gently fold in chocolate chips.
- Cover bowl and refrigerate cookie dough for at least 30 minutes.
- Preheat oven to 375°F (180°C) and line a baking tray with parchment paper.
- Remove bowl from fridge and let dough come to room temperature for 5 minutes to make it easier to scoop onto the baking tray. Using a cookie scoop, divide the dough into 2-tablespoon balls and place 2-inches apart on a cookie sheet.
- Bake cookies for 10-12 minutes, or until the edges are set. Allow the cookies to cool for 5-10 minutes on the baking sheet before transferring to a wire rack to cool completely.
Notes
- Make sure your butter and eggs are at room temperature. Butter can be cut or grated into smaller pieces to quicken the process, and eggs can be placed in a cup of warm water for 10 minutes before using.
- Dough can be refrigerated overnight, but remember to bring to room temperature for 5 minutes so that it’s easier to scoop. Refrigerating the dough helps them spread less in the oven, and also helps with the texture.
- You can roll the dough in your hands after measuring in your cookie scoop to get rounder cookies. If you want flatter cookies, you can press down the top of each dough ball a bit with your fingers or by using a spatula.