Chocolate Mint Cookies
User Reviews
5
Chocolate Mint Cookies
Description
This recipe combines melted butter and brown sugar to build a moist base for the cookie dough. Eggs and the extracts of peppermint and vanilla add flavor and structure. Dry ingredients, including all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt, are mixed in carefully to produce a tender dough studded with dark chocolate chips. The dough is chilled to firm up, which helps prevent excessive spreading during baking and maintains the intended texture. Baking at 375°F for 8 to 10 minutes results in cookies with edges that appear set and a slightly soft center that completes firming as they cool on the baking sheet.
The cookies have a classic chocolate-mint flavor profile, combining the richness of cocoa and chocolate chips with the cool, distinct taste of peppermint extract. The texture is soft in the middle with a gentle chew and a slightly crisp edge. These cookies can be served alone or with milk or tea for a refreshing dessert.
Notes emphasize accurate measuring of ingredients to maintain texture, recommend stirring the dough by hand rather than mixer, suggest a possible substitution for salt quantity, and advise letting chilled dough relax slightly before scooping if very cold. Nutrition values are estimated and not included here.
Ingredients
- 1 cup butter
- 1 ½ cups brown sugar packed
- 2 egg large
- 2 teaspoons peppermint extract NOT spearmint
- 1/2 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1/3 cup cocoa powder unsweetened
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 10 ounces dark chocolate chips
Instructions
- Preheat oven to 375F. Line baking sheets with parchment paper or silicone baking mat.
- Melt butter in a large heavy saucepan.
- Remove from heat, and stir brown sugar into melted butter.
- Let stand 5 minutes.
- Add eggs; stir to combine.
- Stir in vanilla and peppermint extracts.
- Add flour, cocoa powder, baking soda, and salt. Stir until just combined.
- Stir in chocolate chips just until incorporated.
- Cover and chill for at least 30 minutes. If the dough has been in the fridge for more than 2 hours, let it sit for about 10 minutes before scooping and baking.
- Using a medium cookie scoop (1.5 tablespoon), drop scoops of dough 2 inches apart on prepared cookie sheet.
- Bake for about 8-10 minutes, or until the edges of the cookies are set. The center will look soft and slightly underdone.
- Let cool on cookie sheet for 5 minutes.
- Remove to wire rack to finish cooling.
Notes
- Measure ingredients precisely by weighing or properly aerating and leveling flour to ensure correct texture.
- Hand-stir the dough instead of using a mixer to avoid overworking.
- Use a scant 1/2 teaspoon table salt as an alternative to kosher salt if needed.
- If dough has chilled more than 2 hours, let it sit 10 minutes before scooping to soften slightly for easier handling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 160kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 23mg | 8% |
| Sodium | 139mg | 6% |
| Potassium | 88mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 171IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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