Chocolate and mint is one of my favorite combinations when it comes to anything chocolate. These cookies are awesome because there’s chocolate chips and chocolate cocoa mixed into the dough so there’s twice as much chocolate flavor. The intense chocolatey-ness of these cookies is combined with mint extract and the result is just so good! It’s a simple recipe that only takes maybe 25 minutes to whip together and bake. The inside of the cookies melt in your mouth while the outside has just a tiny bit of crunch around the edges. The aroma of mint and chocolate was intoxicating so I definitely will be making these again. I would recommend trying one of these fresh out of the oven…so heavenly!
Double Chocolate Mint Cookies
(makes about 2 1/2 dozen)
- 1 cup butter (2 sticks), softened
- 1¾ cups sugar
- 2 eggs, room temperature
- 2 tsp mint extract
- 2 cups all purpose flour
- 1 cup unsweetened cocoa powder (I used Hershey’s)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup semi-sweet chocolate chips or dark chocolate chunks
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- Using an electric mixer, beat butter and sugar in a large bowl until well blended. Beat in eggs and peppermint extract.
- Gradually add flour, cocoa powder, baking soda, baking powder and salt and beat until well blended.
- Fold in chocolate chips. (optional step: at this point I put the bowl in the fridge for about 10 minutes to firm up the dough before baking).
- Form dough into 1-1.5 inch balls. Place 2 inches apart on prepared baking sheets.
- Bake cookies until edges begin to firm but center still appears soft, about 9-11 minutes. Cool on baking sheets 5 minutes. Transfer cookies to racks and cool completely.