Chocolate Mint Cookies
2 cups all-purpose flour
½ cup cocoa powder
1 tsp. baking soda
½ tsp. salt
1 cup unsalted butter, softened
⅔ cup granulated white sugar
⅔ cup light brown sugar, packed
2 large eggs
2 tsp. The Spice Hunter Pure Madagascar Vanilla Extract
1 cup semisweet chocolate chips
1¼ cups mint chips or chocolate mint pieces (see notes)
1. Combine the flour, cocoa powder, baking soda and salt in a medium bowl.
2. In a large bowl, using a stand mixer or hand mixer, beat together the butter and both sugars until light and fluffy, about 2-3 minutes. (You can use a fork or whisk, but you’ll need to beat it really well to get to the light and fluffy stage.)
3. Add in the eggs and vanilla and beat until well incorporated.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the chocolate chips and the mint chips or chocolate mint pieces. The dough will be thick.
5. Cover the dough and refrigerate for 45 minutes to one hour. (If you plan to bake them right away, just preheat the oven and proceed.)
6. Preheat the oven to 325°F. Line two baking sheets with parchment paper.
7. Remove the cookie dough from the refrigerator. Scoop into small balls onto the prepared baking sheets, about 12 cookies per sheet. (Approximately 1½ to 2 tablespoons per cookie.)
8. Bake at 325°F for 14-16 minutes. Remove from the oven, let cool for 1-2 minutes on the baking sheet then transfer to a cooling rack or a strip of wax paper to cool completely.
9. Store in an airtight container at room temperature for up to 1 week.
Mint pieces: You can use green mint baking chips for this recipe or use chocolate mint pieces, such as creme de menthe pieces. You can find any or all of these in some grocery or specialty stores and you can also order them on Amazon. For the creme de menthe pieces, you can buy them as baking pieces already chopped up or you can buy the mints and chop them up yourself.
Flour: The recipe calls for all-purpose flour but I’ve also made these with white wheat flour. A combination of whole wheat and all-purpose flour would work as well. You could also try these with a 1:1 gluten-free baking mix.
Chilling the dough: I prefer to refrigerate the dough for these cookies before baking them. It helps them come out more rounded and pretty. However, you can definitely bake them right away. (Just preheat your oven before you begin mixing up the dough.) The cookies will spread out a bit more and may be ready closer to 13-14 minutes, but they still turn out delicious. (I’m inpatient so I’ve definitely done this before.)
Recipe via partner Family Food on the Table