Double Chocolate Chip Mint Cookies: These thick cookies start with dark chocolate and end with mint chips. They are the ultimate mint lover’s dream.
Lorelai gets me. Or maybe I get her? I don’t know, all I know is that she is spot on about the whole mint and chocolate thing needing to be a year around option.
“I mean how arbitrary is it to decide to stop serving candy-cane coffee the day after Christmas? Christmas spirit is not something that can be turned off like a faucet on December 26th.”
Just because Christmas is over and St. Patty’s Day has passed does not mean the mint and chocolate ship has left the port. In my world, the ship is permanently anchored, docked, and any other ship metaphor you can think of.
While Shamrock shakes and peppermint mochas (although at certain Starbucks you can totally get them year around! They get me too!) and even Thin Mints (since the Scouts never sell them long enough) might be a thing of the mint past, these cookies are enough to last me through ’til the season starts back up again.
Picture the flavors of Thin Mints in a thick, chewy, ultra-gooey cookie.
It’s a nice thought, isn’t it?
Let me tell you, it tastes even better!
Thin cookies have a time and a place, but that time or place is definitely not here. These cookies are ultra-thick, ultra-chocolatey, and ultra-minty.
It’s that trifecta that makes them worthy of being the ultimate double chocolate chip mint cookies.
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 2 tsp vanilla extract
- 1 cup + 2 Tbsp all purpose flour
- 1/3 cup dark chocolate cocoa powder (regular unsweetened cocoa powder is fine as well)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp espresso powder (optional; espresso powder brings out the flavor of chocolate without adding any coffee flavor)
- 1 tsp cornstarch
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup Andes Mint Baking Bits
- With a mixer, cream butter until light and fluffy, about 1 minute. Add in brown sugar and white sugar and mix until well combined.
- Add in the egg and vanilla extract. Mix.
- In a separate bowl, sift together flour, cocoa powder, baking soda, cornstarch, salt, and espresso powder. Once combined, slowly incorporate dry ingredients into wet ingredients. Mix until just combined.
- Add in Andes mint baking bits and semi-sweet chocolate chips. Mix. Once combined, chill dough in refrigerator for about 20 minutes (this makes the dough easier to work with).
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or spray with cooking oil.
- With a medium cookie scoop (about 2 Tbsp of dough per cookie), scoop the dough and spread evenly on the cookie sheets, about 2 inches apart.
- Bake for 13-15 minutes, or until the cookies are done.
My favorite products used in this recipe: