Dark Chocolate Mint Cookies (Print Format)
Fudgy chocolate cookies with minty hints. Packed with flavor and soft-baked perfection.
# Ingredients:
01 -
226g (1 cup) unsalted butter, softened up.
02 -
1 cup sugar.
03 -
Packed 1 cup of light brown sugar.
04 -
2 eggs, let them warm to room temperature.
05 -
Vanilla extract, 1 teaspoon.
06 -
2½ cups flour (all-purpose).
07 -
Unsweetened dark cocoa powder, ¾ cup.
08 -
1 teaspoon of baking soda.
09 -
1/2 teaspoon salt.
10 -
Mint chocolate baking chips, 2½ cups divided.
# Steps:
01 -
Blend the butter with both sugars in a mixer until smooth and creamy.
02 -
Crack in the eggs (add one, then the other), then pour in the vanilla.
03 -
Combine cocoa, flour, salt, and soda in a different bowl.
04 -
Little by little, add the dry mix into the wet mixture.
05 -
Gently stir in 2 cups of the mint chocolate chips.
06 -
Let the dough rest in the fridge for half an hour.
07 -
Turn the oven up to 350°F.
08 -
Cover your baking pans with parchment paper.
09 -
Shape the dough into golf-ball-sized balls (about 2 inches).
10 -
Spread dough balls 2 inches apart on the pan.
11 -
Pop the pan in the oven for 5 minutes.
12 -
Add the remaining chips right on top.
13 -
Bake for an extra 5 to 6 minutes.
14 -
Leave on the pan to cool off for about 5 minutes.
15 -
Transfer cookies to a rack to finish cooling fully.
# Tips:
01 -
If mint chocolate chips aren't available, chop up Andes mints instead.
02 -
Keeping the dough cold keeps the cookies from spreading too much.
03 -
Adding chips midway gives them a professional, bakery-style look.