Double Chocolate Chip Mint Cookies
If you like chocolate and mint then this cookie is for you. There’s something about biting into a warm and delicious double chocolate chip cookie with bits of creamy mint that's just, oh so delicious. The combination of mint and chocolate just go perfectly together. Try my recipe for your holiday get-togethers with friends and family. P.S. make extra, you’ll find it’s hard to eat just one, enjoy!
Prep Time: 15 min. Bake Time: 8 min.
Ingredients:
- 2 ¼ cups - All Purpose Unbleached flour
- ¾ cup - granulated sugar
- ¾ cup - light brown sugar
- ½ cup - The Saco Pantry Premium Cocoa (natural + Dutched blend)
- 1 tsp. baking soda
- ¼ tsp. Kosher salt (Diamond Crystal)
- 2 sticks unsalted softened butter
- 2 large eggs
- 1 tsp. peppermint extract
- ½ cup - dark chocolate chips (Hershey’s Special Dark)
- 1 ½ cups - Andes Crème De Menthe Baking Chips
- 2 - 13 x 9 inch baking pans
- Parchment paper
- Electric mixer
- Gallon freezer bags
Directions:
- Preheat the oven to 375 degrees.
- Line both 13 x 9 inch baking pans with parchment paper and set aside.
- In a large bowl combine the flour, cocoa, baking soda and salt, whisk together.
- In a separate bowl, using a mixer on medium speed, combine the butter, granulated sugar, light brown sugar and peppermint extract until creamy.
- Add eggs one at a time, mixing well after each addition.
- Add the flour mixture gradually until well combined.
- Add the dark chocolate chips and mint baking chips. Stir to combine.
- Using a medium size cookie scooper (this will produce approximately 3-inch baked cookies) scoop mounded cookie dough balls onto your parchment lined baking pans (3 rows across and 3 rows down leaving space in between).
- Bake for 8 minutes.
- Let the cookies cool slightly (2-3 minutes) and then transfer the cookies to a cooling wire rack. Place the cooling wire rack in the freezer and flash freeze for approximately 5 minutes.
- Transfer the cookies to a gallon freezer bag and place back in the freezer until ready to use.