If you're a fan of the mint-chocolate combo, these mint double chocolate chip cookies are a nice change from the regular. Slightly crispy on the outside and chewy on the inside, these will make the perfect St. Patrick's Day, Christmas, or anytime treat.
Prep Time10 minutesmins
Cook Time10 minutesmins
Chilling Time30 minutesmins
Course: Dessert
Cuisine: American, Canadian
Keyword: chewy, chocolate chip, cookies, mint
Servings: 36cookies
Author: Monique Creary
Ingredients
227gramsunsalted butter, softened(1 cup)
200gramsgranulated sugar(1 cup)
110gramspacked brown sugar(1/2 cup)
2largeeggs, room temperature
1egg yolk
1tsppure mint or peppermint extract
320gramsall purpose flour(2 1/2 cups)
25gramsDutch processed cocoa powder(1/4 cup)
1tspbaking powder
1/2tspbaking soda
1/2tspsalt
1cupmint or green baking chips
1cupdark 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.
Video
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.