Mint and chocolate go together like milk and cookies... so why not combine them?! The combination of fresh cool mint, deep chocolate and sweet buttery cookie make these mint chocolate chip cookies absolutely incredible.
They have a rich, buttery mint flavor, crisp edges and a melt in your mouth chewy center. These cookies are perfectly festive for St. Patrick's Day, Christmas, or anytime!
They have a rich, buttery mint flavor, crisp edges and a melt in your mouth chewy center. These cookies are perfectly festive for St. Patrick's Day, Christmas, or anytime!
Just prepare your dough, like any ol' cookie.
Then, add green food coloring and fold in the chocolate chips.
Green cookie dough!
Spoon balls of dough onto cookie sheet and pop in the fridge for a few hours or over night. This allows the flavors to develop and time for the dough to absorb the moisture for a flavorful, hydrated and firm dough yielding rich, golden brown cookies that bake up thicker and more evenly with a better consistency. If
you do not plan on making all of the cookies at once, you can wrap and
freeze dough balls for later use. Cookie dough can be refrigerated for
up to 48 hours or frozen to be used in smaller batches.
Bake until centers are puffy and edges begin to set.
Enjoy!
YUM!
Mint Chocolate Chip Cookies
Yield: about 4 dozen cookies* (Recipe can easily be cut in half)
*Click here for a small-batch (8 cookie) version
*Click here for a small-batch (8 cookie) version
Ingredients
- 3 3/4 cups (450g) all-purpose flour, weighed or spooned and leveled
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup (1 stick/4oz) unsalted butter, melted
- 3/4 tablespoons (1 1/2 sticks/6oz) unsalted butter, softened to room temperature
- 1 1/3 cup (256g) packed dark brown sugar
- 1 cup (192g) granulated white sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1/4 teaspoon mint extract (found in the baking aisle of most grocery stores)
- green gel food coloring
- 3 cups (18oz) semi-sweet chocolate chips
Directions
In a small bowl, whisk together the flour, baking soda and salt; set aside. With an electric mixer, beat together the melted butter, softened butter, brown sugar, and white sugar, on medium speed for about 3 minutes, until light and fluffy. Scrape down bottom and sides of bowl. Beat in the eggs, one at a time, mixing well after each addition. Beat in vanilla, mint and food coloring.
Slowly add the flour mixture, on low speed, just until incorporated. With a rubber spatula or wooden spoon, mix in chocolate chips. Scoop dough into balls, 3 tablespoons each, cover, and refrigerate for at least 2 hours or up to 3 days. Dough balls may also be frozen for later use.
When ready to bake, preheat oven to 350 degrees F. Place dough balls onto a baking sheet lined with parchment paper, 2 inches apart. Bake for about 9-12 minutes, until edges just start to turn golden brown. Do not over bake. Cool on baking sheet for 3-5 minutes, before transferring to a wire rack to cool completely. Serve immediately, or store at room temperature in an air tight container.
Notes for perfect cookies:
- Browning, your melted butter is highly recommended. It adds an incredible caramel flavor to the cookies that makes them extra special.
- Refrigerating the dough allows the flavors to develop and time for the dough to absorb the moisture for a flavorful, hydrated and firm dough yielding rich, golden brown cookies that bake up thicker with less spreading.
- If you do not plan on making all of the cookies at once, the unbaked cookie dough balls can be can be placed in a ziploc bag and refrigerated for up to 3 days or frozen for up to 3-4 months, to be baked in desired quantities. When baking cookie dough balls straight from the freezer, add about 1 minute to the baking time.
- Baked cookies can be stored in an airtight container at room temperature for a few days or frozen for up to a few months.
