Mint Chocolate chip Cookies
Mint Chocolate Chip Cookies are delicious minty chocolate cookies that are crisp on the edges while chewy & gooey in the center. Imagine having mint ice cream in a cookie form! So easy to make these cookies are perfect for anyone who loves mint- trust me, it’s just the perfect balance of chocolate and mint- and no it’s not like toothpaste. These cookies are perfect for St Patty’s day, Christmas or any other day, no judgement here! These cookies are a must make and I can’t wait for you to try it!!
Happy Baking!
Servings: About 40 cookies
Prep Time: 20 mins
Chilling time: 4 hours
Cooking Time: 10 mins
Total Time: 4 hours
Ingredients:
2 whole eggs + 1 yolk at room temperature
1 cup/227g room temperature butter
1.5 cup/300g finely granulated sugar
1 -1.5 tsp peppermint essence
0.5 tsp vanilla essence
10-12 drops green coloring
3 cup/460g sifted flour
2 tsp baking powder
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt
8 oz mint chocolate pieces- I used andes baking chips
6 oz chocolate chips/chunks
Directions:
In an electric mixer or stand mixer add the softened butter start beating it.
Add the sugar and cream it together on medium speed. Cream for 2-4 mins till it gets light and fluffy.
Scrape the edges of the bowl and cream for another 2-3 mins. Scarped again and beat till its completely fluffy.
Keeping the speed in low-medium add one egg at a time. Make sure the egg is well mixed in before adding the other and scrape the edges of the bowl In between.
Once the eggs are mixed well in add the vanilla and peppermint essence and the food coloring and mix it together.
Add the sifted flour, baking powder, baking soda, cream of tartar and salt and mix till just combined. Do not overmix.
Add the chocolate chips/chunks and mint chocolate and mix till combined.
Wrap the dough in a cling wrap and chill in the fridge for at least 2-4 hours.
Once ready to bake take it out till slightly soft .
Preheat oven to 350F.
Scoop out on a lined baking tray. I used a tablespoon scoop which gave about 40g scoops.
Bake at 350F for 8-11 mins till edges are baked and centre is still gooey.
Let it cool slightly and serve.
Notes/Tips:
Use room temperature ingredients. It makes alot of difference.
Don’t use 3 whole eggs. 1 yolk instead of 1 whole egg makes the egg more gooey and not too eggy.
Do not overmix the dough after adding the flour.
If you over bake the cookies will become too crisp and won’t be gooey.
If you use chocolate chunks, it melts well and gives you chocolate puddles. Chocolate chips will not melt that way.
Use an mint chocolate pieces you like. i used andes mint baking chips but you can use whichever one you want. you can even chop up andes and use.
Do not use mint essence, use only peppermint essence.
If you want you can make it as a skillet cookie.
