Double Chocolate Mint Cookies

$To make double chocolate mint cookies, you need the following ingredients: - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 2 large eggs - 1 teaspoon vanilla extract - 1/2 teaspoon peppermint extract - 1 cup semi-sweet chocolate chips - 1/2 cup mint chocolate chips - Optional: Crushed peppermint candy for garnish You can make these cookies your own by swapping some ingredients. For a gluten-free option, use a gluten-free flour blend instead of all-purpose flour. If you lack unsweetened cocoa powder, try using Dutch-process cocoa for a richer taste. You can replace butter with coconut oil for a dairy-free version. For a sweeter cookie, use chocolate chunks instead of chips. The quality of your ingredients matters. Use fresh baking soda for the best rise. Choose high-quality cocoa powder for rich flavor. I always opt for unsalted butter, as it lets me control the salt in my recipe. Fresh eggs will help create a better texture and moisture. Lastly, use real vanilla extract instead of imitation for depth in flavor. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This heat helps the cookies bake evenly. Next, line two baking sheets with parchment paper. This step keeps the cookies from sticking. Set these sheets aside while you mix your ingredients. In a medium bowl, whisk together the dry ingredients. Combine 1 cup of all-purpose flour, 1/2 cup of unsweetened cocoa powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Make sure there are no lumps. In another large bowl, cream together 1/2 cup of softened unsalted butter, 1 cup of granulated sugar, and 1/2 cup of packed brown sugar. Mix until it looks light and fluffy. Then, add in 2 large eggs one at a time. Follow this with 1 teaspoon of vanilla extract and 1/2 teaspoon of peppermint extract. Mix well until everything is combined. Gradually add the dry mixture into the wet mix, stirring gently until just combined. This keeps your cookies soft. Now it’s time to fold in the chocolate chips. Add 1 cup of semi-sweet chocolate chips and 1/2 cup of mint chocolate chips. Make sure they are evenly mixed throughout the dough. Using a tablespoon or a cookie scoop, drop spoonfuls of dough onto your baking sheets. Leave some space between each cookie; they will spread as they bake. Place the sheets in the oven and bake for 10-12 minutes. The edges should be firm, and the tops will look slightly cracked. Once done, take them out and let them cool on the baking sheets for 5 minutes. Then, transfer them to a wire rack to cool completely. If you want, sprinkle some crushed peppermint candy on top while they are warm. Enjoy your delicious Double Chocolate Mint Cookies! To get the best texture in your cookies, cream the butter and sugars well. I mix them until they are light and fluffy. This step adds air, making the cookies soft. Use room-temperature butter for easy mixing. Don't overmix the dough after adding flour. You want a thick, somewhat sticky dough. Chill the dough for 30 minutes if it feels too soft. This helps the cookies hold their shape while baking. One common error is not measuring your flour properly. Use a spoon to scoop flour into a cup, then level it off. Avoid packing it down, as this adds too much flour. Another mistake is baking at the wrong temperature. Always preheat your oven. If it's too hot, the cookies may burn. Lastly, don’t skip the cooling time. Letting cookies cool on the baking sheet helps them firm up. For a fun touch, sprinkle crushed peppermint candy on top of warm cookies. It adds color and extra flavor. You can also drizzle melted chocolate over the cookies for a nice look. Use a fork to create swirls. If you want to impress, add a mint leaf on top of each cookie. This makes them look fancy and inviting. Pro Tips Chill the Dough: For thicker cookies, chill the dough for at least 30 minutes before baking. This helps prevent spreading and results in a chewier texture. Use Quality Chocolate: Opt for high-quality chocolate chips for a richer flavor. Consider using a mix of dark and milk chocolate for added depth. Don’t Overbake: Keep an eye on the cookies as they bake. They should look slightly underbaked when you take them out, as they will continue to firm up while cooling. Experiment with Extracts: Feel free to adjust the amount of peppermint extract to suit your taste, or try adding a splash of orange extract for a unique twist! {{image_2}} To make these cookies gluten-free, swap the all-purpose flour for a gluten-free blend. Look for a blend that includes xanthan gum. This gum helps mimic the structure of wheat flour. The taste will be just as rich and chocolatey. You will still enjoy the minty twist with each bite. Get creative with flavors! You can mix in orange zest for a citrusy kick. Or try adding espresso powder for a coffee flavor. If you like nuts, hazelnuts or walnuts can add great texture. Just remember, keep the mint extract for that fresh taste. Nuts can enhance your cookies. Chopped pecans or almonds work well. They add crunch and richness. You may also consider adding dried fruit like cherries or cranberries. This will give your cookies a sweet and chewy surprise. Just be sure to adjust the amount of chocolate chips to keep the balance right. To keep your double chocolate mint cookies fresh, store them in an airtight container. This helps retain their soft texture. Place a piece of bread in the container to absorb excess moisture. The cookies will stay soft and delicious longer. Avoid stacking cookies too high to prevent them from getting squished. You can also separate layers with parchment paper for extra protection. You can freeze these cookies if you want to enjoy them later. First, let the baked cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour until firm. After that, transfer the cookies to a freezer-safe bag or container. Make sure to remove as much air as possible before sealing. You can freeze them for up to three months. When stored properly, these cookies can last for about one week at room temperature. If you keep them in the fridge, they may last a bit longer. However, chilled cookies can lose some of their soft texture. If frozen, they will stay fresh for three months. Just thaw them at room temperature before enjoying! Yes, you can use other chocolate chips. Dark chocolate, white chocolate, or even milk chocolate chips work well. Each type adds a unique flavor. You can mix and match them for extra fun. Just remember, keep the total amount of chips the same for the best cookie texture. To boost the mint flavor, add more peppermint extract. Start with an extra 1/4 teaspoon. If you love mint, you can also mix in crushed peppermint candy. This adds crunch and extra mint flavor. Just remember not to overdo it, or it might overpower the chocolate. If your dough feels sticky, add a bit more flour. Start with 1 tablespoon at a time. Mix well after each addition until the dough is manageable. You can chill the dough for 30 minutes to make it easier to scoop out. This helps the cookies keep their shape when baking. In this post, I've covered the key ingredients, step-by-step instructions, and useful tips for baking cookies. We also explored variations, storage methods, and answered common questions. Remember, quality ingredients lead to better cookies. Enjoy trying different flavors and mix-ins. Avoid common mistakes to achieve the best texture. With these tips, you can create delicious cookies that impress everyone. Snack smart, store well, and let your baking shine!$

Deliciously rich cookies with a blend of chocolate and mint flavors.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 12

Total Time 30

Course Dessert

Cuisine American

Servings 24

Calories 150 kcal

Ingredients

1 cup all-purpose flour
0.5 cup unsweetened cocoa powder
0.5 teaspoon baking soda
0.25 teaspoon salt
0.5 cup unsalted butter, softened
1 cup granulated sugar
0.5 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
0.5 teaspoon peppermint extract
1 cup semi-sweet chocolate chips
0.5 cup mint chocolate chips
optional Crushed peppermint candy for garnish

Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract and peppermint extract, mixing until well combined.
Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined.
Fold in the semi-sweet chocolate chips and mint chocolate chips until evenly distributed.
Using a tablespoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheets, leaving space between each cookie as they will spread.
Bake in the preheated oven for 10-12 minutes, or until the edges are firm and the tops look slightly cracked.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
If desired, sprinkle the cookies with crushed peppermint candy while they are still warm for an extra festive touch.

Notes

Optional: Sprinkle with crushed peppermint candy for garnish.

Keyword chocolate, cookies, mint