If you’re a fan of chocolate, and mint, these double chocolate mint chip cookies need to be on your to bake list!
Browsing the baking section at the grocery store is one of my favorite things to do – even if I don’t need anything. Different stores near me carry different items, and I’ll never know when inspiration will strike. Like with these cookies. I was walking past the baking section and spied a bag of Andes mint chips. Somehow, they found their way into the cart and home with me. Personally, I blame the mint plant in the garden for putting me in a “minty” mood that morning.
The mint chips were not going into cookies, until kitchen distraction happened, as it does, and so here we are! I am so glad we are here, because these mint chocolate cookies are AMAZING. If you like the thinner, chewy chocolate chip cookie, this checks that box perfectly. I actually discovered little pixie #1 loves this kind of cookie. Normally she’s ambivalent about dessert – we have a lot in the house – but these cookies were requested 3 days straight! A record, darlings, I assure you.
The cookie base is a simple chocolate cookie dough. I opted not to add any mint extract because the mint chips were already rather minty. This turned out to be the right choice for my family, as the flavor was balanced, especially after letting the dough rest overnight.
Learning Moment: Mint has a tendency to overpower other flavors easily. This is why we don’t package mint cookies with other flavors of cookie during the holiday season. By the time the cookies reach their destination, the mint cookies will have imparted a minty flavor to everything else in the box!
The chocolate cookie dough was delicious on its own – a requirement for good cookies. It would make a great base for other mix-ins, and I look forward to testing a few ideas in the future. For today’s chocolate mint cookies though, I kept the mix ins simple. I added the entire bag of mint chips and then some more chocolate chips for good measure. There’s nothing so sad as biting into a chocolate chip cookie and not getting a chocolate chip. It’s almost criminal in my book!
These cookies are pretty thin overall, not like my thick bakery style chocolate peanut butter chip cookies, and will bake that way with or without resting. I baked one batch right after mixing, and then for research, baked another after allowing the dough to rest overnight in the refrigerator.
Learning Moment: Allowing cookie dough to rest dries it slightly, and usually results in a puffier cookie with a better developed flavor.
While the mint and chocolate blended beautifully in the dough with the overnight rest, there was no marked difference in the thickness of the cookie in my opinion. And the chocolate and mint blended on their own overnight in the baked cookies. So I actually liked the first batch (the one baked immediately after mixing) the day after they were baked more than the day of. At that point, the difference between the two batches was almost indiscernible.
We just couldn’t get over the texture of the cookies and the flavor! Whether warmed in the microwave for a few second, or eaten straight from the container at room temperature, these double chocolate mint cookies were such a treat. I’m definitely planning another batch soon, and this time I’m going to double it and freeze some dough for later. In the heat of the summer, these will make the perfect base for some quick cookie ice cream sandwiches! I’ll just follow the same process as I do for assembling my macaron ice cream sandwiches. It’s so easy.
Enjoy this double chocolate mint chip cookie recipe, darlings!
p.s. – If you can’t find the mint chips, chop up some Andes chocolate mints (or similar chocolate candy) and use that instead. As long as it’s all chocolate (not filled like a peppermint patty), the results will be identical.
- 20 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 1 cup lightly packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 10 ounce package mint chocolate chips or chopped chocolate mints
- 1/2 cup semisweet chocolate chips
- Preheat your oven to 350 F and line 2 baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or a large bowl using a stand mixer, cream together the butter and sugars.
- Stir in the eggs one at a time. Add the vanilla.
- In another bowl, sift or stir together the flour, cocoa powder, and salt. Add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the mint chips and chocolate chips.
- Use a tablespoon cookie scoop to divide the dough. If you would like, refrigerate the dough up to 24 hours before baking. If you are freezing for later, freeze now, and store in a plastic freezer zip top bag.
- Place cookies at least 1 1/2 inches apart on a baking sheet. Bake for 8-9 minutes until the edges look set. Remove from the oven and allow to cool 5-10 minutes on the baking sheet before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature up to 3 days.
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