Levain-Style Dark Chocolate Mint Chip Cookies
User Reviews
5
Levain-Style Dark Chocolate Mint Chip Cookies
Description
These cookies use a blend of all-purpose and cake flours with dark cocoa powder and cornstarch to create a tender yet sturdy texture. Cold, cubed butter creamed with granulated and brown sugars adds moisture and flavor. The addition of baking powder, baking soda, and salt ensures proper leavening and balance. Eggs and vanilla bind the dough. Ghiradelli green mint chips fold into the dough introduce a fresh mint element that complements the bittersweet chocolate.
Baked at a high temperature on parchment-lined sheets, the large dough balls spread minimally to yield thick cookies with crispy edges and a chewy interior. Letting the cookies cool on the baking sheets ensures they set properly and maintain optimal texture.
These cookies can be adapted with various mint chocolates or chopped peppermint bark and are good for several days stored airtight or frozen. Dividing dough into smaller portions and chilling before baking produces more traditionally sized cookies while keeping thickness.
Ingredients
- 1 cup butter cubed (227g, cold, salted
- 1 cup granulated sugar (200g)
- 1/2 cup brown sugar 100g, light; firmly packed
- 2 egg large
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour (188g)
- 1 cup cake flour (118g)
- 1/2 cup dark cocoa powder (50g)
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups Ghiradelli green mint chips
Instructions
- Preheat oven to 400°F. Line two baking sheets with parchment paper.
- In a large mixing bowl, cream the butter, granulated sugar, and brown sugar for 3-4 minutes on medium-high speed until light. Add the eggs and vanilla, beating well and scraping the bottom and sides of the bowl.
- Add both types of flour, cocoa powder, cornstarch, baking powder, baking soda, and salt. Mix on low speed just until combined. Stir in mint chips.
- Divide the dough into 8 evenly-sized large balls and space them evenly on the baking sheets so they have room to spread while baking.
- Bake for 9-11 minutes until the cookies look set around the edges and dry on top. If they still look shiny, they probably need another minute, but don't overbake.
- Let the cookies cool on the baking sheets for at least 15 minutes before transferring to a wire cooling rack to finish cooling.
Notes
- Use Ghiradelli green mint chips or substitute with Andes mint chips or chopped peppermint bark for mint flavor.
- Regular unsweetened cocoa powder works well if dark cocoa is unavailable.
- For smaller cookies, divide dough into 16 portions and chill at least 30 minutes before baking.
- Cookies store well for 4-5 days airtight and up to 3 months frozen; warm briefly before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8cookies
Amount Per Serving
Calories 928 kcal
% Daily Value*
| Calories | 928kcal | 46% |
| Carbohydrates | 115g | 38% |
| Protein | 11g | 22% |
| Fat | 51g | 78% |
| Saturated Fat | 37g | 185% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 102mg | 34% |
| Sodium | 392mg | 16% |
| Potassium | 165mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 81g | 162% |
| Vitamin A | 769IU | 15% |
| Calcium | 178mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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