Mint Chocolate Chip Cookies (Print View)
Crisp-edged, chewy-centered chocolate chip treats with a refreshing hint of mint and rich texture.
# What You'll Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 3/4 cup packed light brown sugar
07 - 2 large eggs
08 - 1 1/2 teaspoons pure peppermint extract
09 - 1 teaspoon vanilla extract
10 - 4 to 6 drops green food coloring (optional)
→ Mix-ins
11 - 2 cups semi-sweet chocolate chips
12 - 1/2 cup chopped mint chocolate (e.g., Andes mints)
# Step-by-Step Directions:
01 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk together all-purpose flour, baking soda, and salt in a medium bowl; set aside.
03 - Using an electric mixer or whisk, cream softened butter with granulated and brown sugars until light and fluffy, about 2 minutes.
04 - Beat in eggs one at a time, scraping the bowl sides as needed. Mix in peppermint extract, vanilla extract, and green food coloring if using until fully blended.
05 - Gradually fold the dry ingredient mixture into the wet ingredients just until combined.
06 - Gently fold in semi-sweet chocolate chips and chopped mint chocolates.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing each about 2 inches apart.
08 - Bake for 9 to 11 minutes until edges are lightly golden and centers remain slightly soft.
09 - Allow cookies to cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
# Expert Suggestions:
01 -
- The mint-chocolate combination feels like a secret flavor that tastes far more sophisticated than the simple ingredients suggest.
- They're deceptively easy to make, yet the result tastes like they came from a fancy bakery.
- The crispy edges and chewy centers create a texture contrast that keeps you reaching for just one more.
02 -
- Overbaking is the most common mistake. Cookies continue cooking after you remove them from the oven, so pull them out when they still look slightly soft in the center. Underbaked dough tastes delicious; overbaked cookies taste like cardboard.
- Don't skip the 5-minute rest on the baking sheet. This is what creates the crispy-chewy contrast that makes these cookies irresistible.
03 -
- Use a cookie scoop for uniform cookies that bake evenly. Evenly-sized cookies means they all come out of the oven at the perfect moment.
- If you want extra minty flavor, increase the peppermint extract by an additional 1/2 teaspoon, but add it gradually and taste the dough first to make sure it's not too intense for your preference.