Mint Chip Chocolate Cookies
Soft and chewy Mint Chip Chocolate Cookies made with rich Dutch-process cocoa, creamy mint chips, and a fudgy chocolate center. These homemade cookies are perfect for holidays, parties, or any chocolate mint craving.
Ingredients
- 2 cups all-purpose flour 250g
- 1 cup Dutch-process cocoa powder 90g
- 3 tablespoons cornstarch 24g
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter cold and cubed (226g)
- 1 cup granulated sugar 200g
- 1 cup brown sugar light or dark (210g)
- 2 large eggs cold
- 2 teaspoons vanilla extract
- 2 cups mint chips about 360g
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, cornstarch, baking powder, baking soda, and salt until evenly combined.
- In a large bowl, beat the cold cubed butter with granulated sugar and brown sugar until combined and slightly fluffy, about 2 minutes.
- Add the cold eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
- Gradually add the dry ingredients to the wet mixture and mix just until no dry streaks remain. Avoid overmixing.
- Gently fold in the mint chips using a spatula until evenly distributed throughout the dough.
- Cover the dough and chill for at least 2 hours or up to 3 days for the best texture and flavor.
- Preheat the oven to 350°F (175°C). Scoop the chilled dough into 2-tablespoon balls and place them about 2 inches apart on lined baking sheets.
- Bake for 12–14 minutes, until the edges are set and the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.In a medium bowl, whisk together the flour, cocoa powder, cornstarch, baking powder, baking soda, and salt until evenly combined.
- In a large bowl, beat the cold cubed butter with granulated sugar and brown sugar until combined and slightly fluffy, about 2 minutes.
- Add the cold eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
- Gradually add the dry ingredients to the wet mixture and mix just until no dry streaks remain. Avoid overmixing.
- Gently fold in the mint chips using a spatula until evenly distributed throughout the dough.
- Cover the dough and chill for at least 2 hours or up to 3 days for the best texture and flavor.
- Preheat the oven to 350°F (175°C). Scoop the chilled dough into 2-tablespoon balls and place them about 2 inches apart on lined baking sheets.
- Bake for 12–14 minutes, until the edges are set and the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
For the best texture, use cold butter and make sure to chill the cookie dough before baking. This helps the cookies maintain their thick, soft, and chewy texture. If you want a stronger mint flavor, you can add a small amount of peppermint extract to enhance the chocolate-mint combination. Store the baked cookies in an airtight container at room temperature for up to 4 days, or freeze them for longer storage while keeping their delicious flavor and texture.