Mint Chocolate Chocolate Chip Cookies

Instructions

1. 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. 2

   Whisk together the flour, baking soda, and salt in a medium bowl.

   Tip: A gentle whisking motion will help prevent lumps.

3. 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. 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. 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. 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. 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. 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. 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.