Introducing what I think are the best chocolate mint chip cookies. It’s another great recipe out of my favorite cookie cookbook, Milk & Cookies: 89 Heirloom Recipes from New York’s Milk Cookie Bakery. Every recipe I’ve tried from this book has been absolutely *delicious*!
But now let’s talk about these mint chip cookies surrounded by a rich chocolate base. Everything up to the chocolate chips is part of a ‘dark chocolate base dough’ to which your choice of ingredients can be added. In this case, I added a 12 oz. bag of mint chips and a bit of peppermint extract. My next go at it will be with peanut butter chips!
Mint Chocolate Chip Cookies, makes about 2 dozen
Dark Chocolate Base Dough:
- 2 1/4 cup (10oz) all-purpose flour
- 1/4 cup (3/4oz) Dutch-processed cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (8oz) unsalted butter, at room temperature
- 3/4 cup (5oz) granulated sugar
- 3/4 cup (5oz) light brown sugar
- 2 large eggs, at room temperature
- 1 tbsp pure vanilla extract
- 1 1/2 cups (9oz) semisweet chocolate chips
- 1 tsp. pure peppermint extra
- 1 1/2 to 2 cups of mint-flavored chocolate chips
Preheat the oven to 350 degrees
Line two baking sheets with nonstick silicone baking mats or parchment paper. Set aside.
Combine the flour, cocoa powder, baking soda, and salt in a mixing bowl. Set aside.
Put the butter in the bowl of a standing electric mixer fitted with the paddle. Begin beating on low speed to soften. Increase the speed to medium and beat for about 3 minutes, or until light and creamy.
With the motor running, gradually add the granulated sugar and then the brown sugar, beating until light and creamy.
Combine the eggs with the vanilla. Add the egg mixture in two parts and beat to incorporate, scraping down the sides of the bowl with a rubber spatula after each addition.
Gradually add the reserved dry ingredients, beating until just blended. Do not overwork the dough, you want to be certain that all of the ingredients are just blended together.
Using a wooden spoon, stir in the chocolate chips, mint chips and peppermint extract mixing until evenly distributed.
Using a tablespoon or small ice-cream scoop, make mounds of dough. Roll the dough into balls about 1 1/2 inches in diameter place the balls, about 2 inches apart, on the prepared baking sheets. Using your palm, gently flatten the top of each cookie slightly.
When all of the cookies are formed, place in the oven and bake for about 15 mins, or until lightly browned around the edge. The center should be slightly soft to touch.
Remove from the oven and, using a metal spatula, transfer the cookies to wire racks to cool.
Store, airtight, at room temperature for up to a week. They also freeze beautifully