The Global Vegetarian

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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.