Yep, you read that title right! Dark chocolate and mint! Mmmm, it is one of the best combinations out there, isn’t it?
These cookies are delicious and fragrant. Now, it took me some time to figure out the right ratio of mint. It seems like a lot when you are mixing up the dough, but trust me, it is just right. The quality of mint extract is also important. The better quality, the better your cookies will be. (The same goes for the chocolate) I used large dark chocolate chips. I can usually find good mint extract at cookware or bakeware stores. It does cost a little more but it is worth it for the final outcome.
If you don’t like mint, gasp. Don’t worry, you can always use vanilla in place of the mint extract. You will only need 2 tsp. You will end up with decadent dark chocolate chip cookies that are delicious!
These cookies are soft in the middle with just a slight crunch to the outside edges. When you pull them out of the oven you’ll need to let them cool for a little bit on the tray. You can still eat them warm but they will fall apart if you try to immediately take them off of the tray. Enjoy them!
Double Dark Chocolate Mint Cookies
Soft Dark Chocolate Chip cookies with mint.
- 2 cups All purpose flour (240 grams or 8.5 ounces)
- 1/2 cup Dutch process cocoa
- 1.5 tsp baking soda
- 1 tsp salt
- 1/2 tsp espresso powder ((optional))
- 8 ounces unsalted butter (227 grams)
- 1 cup packed light brown sugar (200 grams or 7 ounces)
- 1/2 cup powdered sugar
- 2 large eggs (room temperature)
- 1 Tbsp +1 tsp peppermint extract
- 10 ounces dark chocolate chips (284 grams)
Preheat the oven to 375 F/ 190 C
Combine flour, baking soda, salt and espresso powder in a bowl. Sift the cocoa into the bowl.
Whisk together the dry ingredients until well blended. Set aside.
Add the butter and sugars to a mixing bowl. Mix on medium high speed for 2-3 minutes until light and fluffy.
Add the eggs one at a time, scaring the bowl as necessary.
Add the mint extract and mix well, scraping the bowl at least once to evenly mix the mint.
With the mixer on low, slowly add in the flour/cocoa mixture.
Scrape the bowl and mix on medium until the ingredients are just evenly combined.
Add the chocolate chips on low speed or alternatively, stir them into the batter.
Scoop the batter onto a parchment lined baking sheet. ( A small ice cream scoop works perfectly.) Scoop about 1 tbsp of batter per cookie. Leave some space between the cookies to spread while baking. You don’t need to flatten the cookies. They will evenly spread while baking.
Bake the cookies for 9-11 minutes. They will be very soft when they come out of the oven. Let the cookies cool on the sheet for 5-10 minutes before moving them.
Enjoy!