Soft Batch Chocolate Mint Cookies!
Soft, fudgy rich double chocolate cookies loaded with milk chocolate chips and mini mint chips! They are the perfect compliment to rich chocolate colliding with mint luv in a cookie!!
Servings: 28 Medium sized Cookies
- ½ cup unsweetened dutch-processed cocoa powder or special dark cocoa powder I like using the special dark cocoa powder
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1 teaspoon salt
- 1 cup unsalted butter softened but still cool, or use vegan butter for vegan option
- 1 ¼ cups granulated sugar
- ¾ cup brown sugar
- 2 large eggs or ½ cup applesauce if vegan option
- 2 teaspoons vanilla extract
- 1-2 cups chocolate chips of choice use some for decoratives on top
- 1-2 cup mini mint chips or Andes mint chips more for decorative
Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
In a medium bowl, whisk together the cocoa, flour, baking soda, salt and cornstarch. Set aside.
In a large mixing bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes on medium speed). Add vanilla extract and eggs and beat together until combined. Use a rubber spatula to scrape the sides of the mixing bowl.
Reserve a couple tablespoons of the chocolate chips for topping the dough balls (optional). Stir in the remaining chocolate chips.
Drop the dough into 2 tablespoon portions onto prepared cookie sheets. Make sure the dough balls are mounded fairly high and not flattened. Press some of the reserved chocolate chips onto the tops of each dough ball. Bake for 8-10 minutes, until the edges are just beginning to set and the centers still slightly underdone. They will look underbaked, but the cookies will set as they cool. Place the baking sheets on wire racks to cool completely.
- Veganize: When using an egg or ½ cup applesauce, your cookies will have a richer flavor and will also help make cookies chewier. Also, use mint extract unless you can find vegan mint chocolate chips. Vegan chocolate chips for the milk or semi-sweet chips.
- For thicker cookies place the cookie dough in the refrigerator for 30 minutes before baking. If dough is warm, place dough in fridge covered for 30 minutes or so.
- If you don't have mint chips, you can use ¼ to ½ teaspoon mint extract if you wish. Could also use creme de menthe chocolate bits as well.
- Roll the cookies in the mini mint chips to add a lot of green color on top, then add some regular milk or semi-sweet chocolate chips.