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These Double Chocolate Mint Chip Cookies will make any chocolate and mint fan smile! They're soft, loaded with deep cocoa goodness, and dotted with both mint and chocolate chips. You'll want to make them all year round for a little sweet treat that hits the spot.
What Makes These Cookies So Good
You'll fall for these cookies with their incredible softness and that amazing double chocolate taste with cool mint chips in every bite. They're super simple to whip up and look just like something from a fancy bakery. Great for Christmas baking or whenever you need a chocolate fix!
Key Ingredients You'll Need
- Main Elements: - Unsalted butter: 1 cup (226g) right at 65°F (18°C) - Pure cane granulated sugar: 1 cup (200g) - Packed light brown sugar: 1 cup (200g) with 3-4% moisture - Large eggs: 2 (100g) warmed to 65°F (18°C) - Pure vanilla extract: 1 teaspoon (5ml)
- Flour Mixture: - All-purpose flour: 2½ cups (300g) at room temp 70°F (21°C) - Dutch-processed dark cocoa powder: ¾ cup (75g) - Fresh baking soda: 1 teaspoon (4g) - Fine sea salt: ½ teaspoon (3g)
- Add-ins: - Mint chocolate chips: 1½ cups (255g) at 65°F (18°C) - Dark chocolate chips: 1 cup (170g) at 65°F (18°C) Both types need at least 45-50% cacao content
How To Make Them
- Getting Ready
- Put your oven rack in the middle. Heat oven to 350°F (177°C) and check with a second thermometer. Cover baking sheets with parchment. Your kitchen should be 68-72°F (20-22°C) with humidity under 60%.
- Mixing Butter and Sugar
- 1. Beat butter until it gets lighter for 2 minutes 2. Slowly add both sugars over 3 minutes 3. Keep mixing until it's fluffy and light (Pantone 7506 C) 4. The mix should end up at 68-70°F (20-21°C)
- Adding Wet Stuff
- 1. Drop in eggs one by one, mixing for 30 seconds each 2. Pour in vanilla 3. Clean the bowl sides twice while mixing 4. Everything should look smooth with no streaky parts
- Adding Dry Stuff
- 1. Sift all dry ingredients twice 2. Add them to your wet mix in three batches 3. Mix just until they come together 4. Your dough should be 68-72°F (20-22°C)
- Mixing In Chips
- 1. Keep ½ cup chips aside for the tops 2. Stir the rest of the chips into your dough 3. Cool dough for 30 minutes at 40°F (4°C)
- Shaping Cookies
- 1. Scoop out 2-tablespoon (30g) portions 2. Roll them into ball shapes 3. Put them 2 inches apart on your sheets 4. Push saved chips into the tops
- Baking Time
- 1. First round: 5 minutes 2. Sprinkle on extra chips 3. Second round: 5-6 minutes 4. They should reach 165°F (74°C) inside 5. Edges will be set but centers still soft
- Letting Them Cool
- 1. Leave on baking sheets for 5 minutes 2. Move to cooling racks 3. Let them cool all the way to 75°F (24°C)
How To Get Perfect Results
Watch your temperatures carefully:
- Your butter needs to be 65°F (18°C) to cream right
- Make sure dough chills to 40°F (4°C) before you shape it
- Keep an eye on your oven temp
Make sure chips are spread evenly through your dough.
How To Keep Them Fresh
Ways to store your cookies:
- On counter: up to 5 days at 68-72°F (20-22°C)
- Use a sealed container with wax paper between each layer
- In freezer: good for 3 months at 0°F (-18°C)
- Let frozen cookies sit out 2 hours before eating
Ways To Switch Things Up
Other things you can add (keep total to 2½ cups):
- Cut-up Andes mints in 1-inch chunks
- Regular mint chips mixed with dark chocolate chips
- Crushed candy canes: add 2 tablespoons (30g) on top
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Tasty Holiday Treats
What your finished cookies will be like:
- Size across: 2½-3 inches
- Thickness: ½ inch in the middle
- Feel: soft and chewy
- Look: slight cracks with chips showing
- Makes: 24 cookies
Recipe FAQs
- → Why is chilling necessary?
Cold dough makes shaping easier and stops the cookies from spreading too much while in the oven.
- → Can I swap dark cocoa for regular?
Sure, though the flavor will be lighter, and the cookies won't have that deep brown color with regular cocoa.
- → Why add chips during baking?
Placing chips mid-bake makes them stick better on top and makes them look bakery-quality.
- → Can I freeze unbaked cookie dough?
Definitely. Roll into balls, freeze on a tray first, then store in a bag. Bake frozen and just extend cooking time slightly.
- → What if I don’t have mint chips?
Chopped Andes mints or chocolate chips mixed with a little mint extract work just as well.