Chocolate Mint Chip Cookies

These cookies are ooohhh soooo chocolaty! They are soft, rich, and the mint chips add a refreshing touch. I think I will have to add these to my favorite holiday cookie list. They are too good to not bake. Forget the after dinner mint and grab a chocolate mint chip cookie instead. Your mouth and tummy will thank you.

Photo by Karen B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

36

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

36

servings

Ingredients

  • 1 1/4

    cups flour

  • 1

    teaspoon baking powder

  • 1/2

    teaspoon salt

  • 2/3

    cup dutch process cocoa, make sure to use dutch process for a rich/dark flavor

  • 1/2

    cup unsalted butter, cubed and room temp, about 1 stick

  • 1/2

    cup white sugar

  • 1/2

    cup dark brown sugar

  • 1-1/2

    teaspoons vanilla

  • 1/3

    cup milk

  • 1

    bag of mint chips, I used Guittard

Directions

Preheat oven to 325 degrees fahrenheit and line baking sheets with silicone baking mat or parchment paper. Whisk together flour, salt, baking powder, cocoa, and set aside. Beat the butter on medium-high until light and add sugars, creaming well. Add the vanilla and beat until smooth. Add the flour mixture in 2 batches, alternately with the milk in one batch, mixing well. Stir in the mint chips. Chill dough for at least 15 minutes. You can make the dough a few hours or 2 days before baking and it will be fine. Just wrap it up and keep in the fridge. Scoop the dough onto a parchment or silpat lined cookie sheet, press down on them slightly and bake for 14-15 minutes. For a normal size cookie, let the cookies cool completely on the cookie sheet, they will set up as they cool. Store in an air tight container, they will stay fresh for a couple of days.

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