Mint Chocolate Chip Cookies
User Reviews
5
Mint Chocolate Chip Cookies
Description
This recipe produces mint chocolate chip cookies by creaming butter and sugars, then incorporating eggs and vanilla before mixing in a combination of flour, cocoa powder, baking soda, and salt. After evenly folding in mint chocolate chips, the dough is portioned and baked at 350 °F for 9 to 10 minutes, aiming to underbake slightly. This results in a cookie that is soft in the center with a slightly crisp edge.
The inclusion of cocoa powder gives the cookies a rich chocolate base without being overly dense, while the mint chocolate chips add bursts of minty sweetness throughout. The technique of underbaking is important to keep the cookies moist and enjoyable, especially because cocoa can dry out baked goods if overcooked.
Once cooled slightly on the baking sheet, transferring them to a rack finishes cooling. These cookies store well and provide a mint-chocolate option for cookie lovers, suitable for snacks or dessert.
Ingredients
- 1 cup butter
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 2 large egg
- 2 teaspoons vanilla
- 2 cups flour
- 2/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- one ounce mint chocolate chips package of
Instructions
- Pre-heat your oven to 350 degrees. F.
- Whisk together the dry ingredients in a medium bowl, making sure that the cocoa isn't lumpy and is well mixed in.
- In your mixing bowl, cream together the butter and sugars until it's light-colored and fluffy.
- Then add in your eggs, one at time, beating them in completely after each addition. Stir in the vanilla.
- Using the mixer on the lowest speed setting, slowly add in the dry mixture little by little, until it has all been added and mixed in thoroughly. Add in the whole bag of chocolate chips and mix until they are just evenly through the dough.
- Drop by rounded tablespoonful onto ungreased or parchment-lined cookie sheets. Bake in the 350 °F oven for 9-10 minutes.
- Remember that the key to wonderful cookies is just under baking them by a minute or so and this is especially important with these cookies as the cocoa can dry things out. After a minute of so of cooling on the sheets, remove the cookies onto a rack to cool completely.
Notes
- Ensure cocoa powder is sifted well with dry ingredients to avoid lumps in the dough.
- Underbaking by about a minute helps keep cookies moist and prevents cocoa from drying them out.
- After cooling on the baking sheet for a minute, transfer cookies to a wire rack to cool completely without becoming soggy.
- Nutritional values for the cookies may vary depending on specific ingredient brands or substitutions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 111 kcal
% Daily Value*
| Calories | 111kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 22mg | 7% |
| Sodium | 101mg | 4% |
| Potassium | 42mg | 1% |
| Sugar | 8g | 16% |
| Vitamin A | 170IU | 3% |
| Calcium | 10mg | 1% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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