Mint Chocolate Chocolate Chip Cookies
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
These mint chocolate chocolate chip cookies are my go to when I want something that feels indulgent but comes together faster than you'd expect. The combination of dark chocolate chips and mint chocolate chunks creates this wonderful depth of flavor that keeps people coming back for more. What I love most is that dark chocolate actually contains powerful antioxidants, so you can feel a little better about indulging. The whole thing takes less than an hour from start to finish, and you probably have most of the ingredients in your kitchen already. Trust me, your friends and family will think you spent way more time on these than you actually did.
Ella x
Ingredients
- 250all-purpose flour
- 3 gbaking soda
- 1 gsalt
- 200 ggranulated sugar
- 100 gbrown sugar
- 150 gunsalted butter
- 2large eggs
- 2 mlpeppermint extract
- 200 gdark chocolate chips
- 150 gmint chocolate chunks
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: For even baking, use a baking sheet with a non-stick surface.
- 2
Whisk together the flour, baking soda, and salt in a medium bowl.
Tip: A gentle whisking motion will help prevent lumps.
- 3
In a large bowl, cream the butter and sugars until light and fluffy, about 3 minutes.
Tip: Use an electric mixer for an efficient beating process.
- 4
Beat in the eggs one at a time, followed by the peppermint extract.
Tip: Make sure to scrape down the sides of the bowl for a well-mixed batter.
- 5
Gradually mix in the dry ingredients until just combined, being careful not to overmix.
Tip: A delicate balance between mix and separate is key to these cookies.
- 6
Fold in the dark chocolate chips and mint chocolate chunks.
Tip: Gentle folding ensures the chocolate remains chunky and the cookies retain their texture.
- 7
Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 5cm of space between each cookie.
Tip: This will allow the cookies to spread evenly and maintain their shape.
- 8
Bake for 12-15 minutes, or until the edges are lightly golden brown.
Tip: Keep an eye on the cookies during the last 2 minutes, as overbaking can occur quickly.
- 9
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tip: This allows excess moisture to evaporate, resulting in a chewier cookie.
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