Sunday, October 29, 2017

Double chocolate mint cookies

Soft and chewy double chocolate mint cookies are perfect for chocolate and mint lovers! These cookies use mint chocolate chips as the add-in for a fresh minty taste!

Remember these amazing fresh mint chocolate chip cookies? Well, this is a variation on those, and much easier to make (no steeping of butter here). No siree - these used good old mint flavored chocolate chips, which I was happy to find at my local grocery store. And since I am a self-proclaimed chocoholic, I wanted my cookies to be super chocolatey... hence the cocoa powder for a chocolate cookie base. Yesssssss.

This recipe is one of the easier cookie recipes that I've baked recently. They didn't require any refrigeration, dough rolling or anything crazy like that. Just a simple creaming of butter and sugar, whisking of dry ingredients, and then combining the two together. I had cookies ready in less than 30 minutes from start to finish.

The key to these cookies is not to over bake them. They may appear to be slightly underdone when you take them out of the oven, and that is OK. The cookies will start to firm up as they cool so you get soft and fudgy cookies. If you like your cookies a little crunchier, then go ahead and bake for a little longer. But I am definitely in the soft and chewy cookie camp.

Now if you want these extra minty, you can swap out the vanilla extract for peppermint extract. You can also toss in some white chocolate chips or even semi-sweet chocolate chips for some triple baking chip action here. Sky's the limit!

Double chocolate mint cookies
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 and 2/3 cups (about one 10-ounce package) mint flavored chocolate chips
Preheat your oven to 350 degrees F. Line two cookie sheets with parchment paper or line with silicone mats and set aside.

In a medium sized bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

In the bowl of your stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugar together on medium speed until light and fluffy, about 2-3 minutes.

Add the egg and vanilla and mix until combined.

Turn the mixer down to low and slowly add in the dry ingredients. Mix until everything just comes together.

Turn the mixer off and fold in the chocolate chips using a wooden spoon or a rubber/silicone spatula.

Drop spoonfuls of dough (about golf-ball sized; I used my medium cookie scoop to help with this) onto your prepared baking sheets. Make sure to leave at least 2 inches in between each cookie since they will spread.

Bake in your preheated oven for 4 minutes. Then rotate the pans top to bottom and front to back. Bake for another 4-5 minutes.

The cookies may appear to be gooey in the middle, but that is OK. Do not over bake the cookies or they will turn out hard. The cookies will firm up while cooling.

Cookies should be stored in an airtight container at room temperature and will keep for several days. They can also be frozen and thawed. Unless you're at my house. In that case, there is no chance we'd have any leftovers to freeze.

Yield: About 20 cookies

Source: Hershey's


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