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.