Chocolate Chip Mint Cookies

These chocolate chip mint cookies are super festive, fudgy and slightly crisp on the edge. They're full of chocolate chips and peppermint bark making them perfect for the holiday season.

Course Cookies, Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings

Calories 215kcal

Author Sasha Hooper

Equipment

Ingredients

¾ cup unsalted butter 170 g
1 ¾ cups all-purpose flour plain flour, 210 g
¾ cup cocoa powder 75 g
1 teaspoon baking powder
½ teaspoon baking soda bicarbonate of soda
½ teaspoon fine sea salt
1 cup soft brown sugar 200 g
¼ cup granulated sugar 50 g
1 medium egg
1 teaspoon vanilla extract
1 teaspoon peppermint extract
100 g peppermint bark mint chocolate bar, chopped into chunks
½ cup dark chocolate chips 90 g

Instructions

Preheat the oven to 180°C/350°F. Line a large baking tray with greaseproof paper or a silicone mat.
Melt the butter in a small saucepan. Set aside to cool for a few minutes whilst you prepare the rest of the ingredients.
In a medium mixing bowl, combine the all-purpose (plain) flour, cocoa powder, baking powder, baking soda (bicarbonate of soda) and fine sea salt. Stir together using a whisk, to ensure all the ingredients are evenly distributed.
In the bowl of a stand mixer, combine the brown sugar and granulated sugar with the slightly cooled (but still warm) melted butter. Mix on medium speed, just until well combined. (Alternatively use a large mixing bowl and an electric hand mixer).
Add the egg, vanilla and peppermint extract to the butter and sugar mixture and continue to mix on medium speed until well combined.
Add the flour and cocoa mixture and mix on low speed until no streaks of flour remain.
Add the chocolate chunks and chips to the cookie dough. Mix on low speed until evenly distributed throughout the dough.
Use a medium cookie scoop to scoop and roll the dough into approximately 2 tablespoon-sized balls (you should get 20 cookies from this mixture) and place on the prepared baking tray. You should get 6-8 on a tray at a time.
Bake in the preheated oven for 8-10 minutes (mine are perfect after 8 minutes in a fan-assisted/convection oven) until lightly golden at the edges. They should still feel soft and underbaked in the centre – that’s what you want! They’ll continue to bake as they cool. Makes 20.

Notes

Accuracy - I will always provide cup measurements for baking recipes, but categorically this is the most inaccurate measurement you can use in baking. Sure, it’s helpful for ratios, but everyone will spoon, level, scoop and measure their flour differently. For consistent results every time I highly recommend investing in a set of digital scales which will be the most accurate way for baking. Baking is a science after all and accuracy is essential.

Sugar - Sugar matters. If you want a deeper flavour with more caramel notes, use dark brown sugar instead of light brown. If you want more of a spread, use more granulated but less brown sugar. The sugar works with the egg and the flour to provide a great structure to the cookie.

Make ahead - This recipe has been designed with ease in mind. You do not need to chill the cookie dough at all. You could leave it out on the side all day if you wanted to. I would definitely recommend covering with cling film to prevent them drying out though if doing that. These are best served still slightly warm, but are still beautiful a few days after baking too.

Freeze - These cookies freeze well. Either freeze the cookie dough balls before baking on a baking sheet then place them in a freezer bag that you can dip into whenever you want one. You can also freeze them post baking and store them for up to 3 months in the freezer. However, I would not recommend mixing them in the bag with any other flavour cookies as the peppermint flavour will permeate into the other cookies and make everything taste like peppermint.

Nutrition