Mint Chocolate Chip Cookies
User Reviews
4.9
Mint Chocolate Chip Cookies
Description
Mint Chocolate Chip Cookies blend softened butter with sugar, eggs, peppermint extract, green food coloring, flour, baking powder, baking soda, cream of tartar, and salt to create a speckled, mint-flavored dough. Dark chocolate chips are mixed in, with half chopped to distribute smaller chocolate pieces throughout the cookie.
After mixing, the dough rests chilled for about an hour, which enhances texture and allows flavors to meld. The dough is scooped in ¼-cup portions and shaped into elongated ovals rather than round balls, then baked at 350°F on parchment-lined sheets.
The cookies emerge from the oven soft with lightly crisp edges, and some whole chocolate chips can be pressed onto the warm surface for added appearance and texture. This cookie suits those who enjoy mint-chocolate flavor combined with a tender, chewy bite.
Ingredients
- 1 cup butter softened
- 1 & 1/2 cups sugar
- 2 large egg + 1 egg yolk
- 1 teaspoon peppermint extract or more to taste
- 10 drops green food coloring
- 3 & 1/4 cups flour spooned and leveled
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
- 12 ounces dark chocolate chips divided (semi sweet chips are fine!)
Instructions
- Preheat the oven to 350 degrees F. Line one or more baking sheets with parchment paper or a silpat.
- In a large bowl or stand mixer, beat the butter and sugar together. Scrape the sides and bottom of the bowl, then beat on medium for about 2 minutes, or until light and fluffy.
- Add the eggs + yolk, peppermint extract, and food coloring.
- In a separate bowl, combine flour, baking powder, baking soda, cream of tartar, and salt. Add to the wet ingredients and combine until the flour is not quite incorporated.
- Add half of the chocolate chips to the dough.* Chop the other half coarsely, with a knife or in a food processor.
- Add the chopped chocolate to the dough, and mix until just combined.
- Cover the dough and refrigerate for about an hour.**
- Use a 1/4 cup measuring cup to form balls of dough and shape them into a long oval shape (not a ball shape, think more egg shape). Place them on the cookie sheet (the tall way) lined with parchment paper or a silicone mat. These are very large cookies, I only did 8 cookies per pan.
- Bake at 350 for about 8-10 minutes, or until BARELY starting to brown on the edges. The centers should mostly be not-shiny when you take them out, but a little shine is okay.
- Let cool 5 minutes on the pan, then remove to a cooling rack.
Notes
- For best texture and flavor, chill the dough for about an hour before baking, although baking immediately after mixing also produces acceptable results.
- After baking, pressing some reserved whole chocolate chips onto the warm cookies adds extra chocolate bursts and visual appeal.
- To form cookies, shape dough scoops into elongated ovals rather than balls for the intended shape and texture.
- Consider trying a variation by baking the dough in a skillet for a different presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 28Servings
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 224kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Potassium | 117mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 223IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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