Double Chocolate Chip Mint Cookies
Double Chocolate Chip Mint Cookies: These thick cookies start with dark chocolate and end with mint chips. They are the ultimate mint lover’s dream.
Servings: 12 -14 Large Cookies
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 2 tsp vanilla extract
- 1 cup + 2 Tbsp all purpose flour
- 1/3 cup dark chocolate cocoa powder (regular unsweetened cocoa powder is fine as well)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp espresso powder, optional; espresso powder brings out the flavor of chocolate without adding any coffee flavor
- 1 tsp cornstarch
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup Andes Mint Baking Bits
Instructions
- With a mixer, cream butter until light and fluffy, about 1 minute. Add in brown sugar and white sugar and mix until well combined.
- Add in the egg and vanilla extract. Mix.
- In a separate bowl, sift together flour, cocoa powder, baking soda, cornstarch, salt, and espresso powder. Once combined, slowly incorporate dry ingredients into wet ingredients. Mix until just combined.
- Add in Andes mint baking bits and semi-sweet chocolate chips. Mix. Once combined, chill dough in refrigerator for about 20 minutes (this makes the dough easier to work with).
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or spray with cooking oil.
- With a medium cookie scoop (about 2 Tbsp of dough per cookie), scoop the dough and spread evenly on the cookie sheets, about 2 inches apart.
- Bake for 13-15 minutes, or until the cookies are done.
- Enjoy!