Mint Chocolate Chip Cookies
Soft and chewy Mint Chocolate Chip Cookies combine rich chocolate and refreshing mint for a delightful treat perfect for any occasion.
20 Servings
Ingredients
- 1 cup 226 g unsalted butter, melted and cooled for at least 10 minutes
- 1 cup 200 g light or dark brown sugar, tightly packed
- 3/4 cup 150 g granulated sugar
- 1 large egg + 1 egg yolk room temperature preferred
- 1 1/2 teaspoons vanilla extract
- 2 3/4 cups 350 g all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 heaping cup chopped Andes mint chocolate candies approximately 28 candies
- 1/3 cup mini chocolate chips
Instructions
Prepare the Wet Ingredients:
- In a large mixing bowl, combine the melted, cooled butter with the brown sugar and granulated sugar. Stir until thoroughly blended. Add the egg and egg yolk, mixing until smooth. Incorporate the vanilla extract into the mixture.
Mix the Dry Ingredients:
- In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. This ensures the leavening agents and seasonings are evenly distributed throughout the dough.
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, stirring until fully incorporated. Take care not to overmix, as this may affect the texture of the cookies.
Incorporate the Mix-Ins:
- Fold in the chopped Andes mint chocolate candies and mini chocolate chips, ensuring they are evenly distributed throughout the dough.
Chill the Dough:
- Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 60 minutes, to allow it to firm up.
Preheat the Oven and Prepare Baking Sheets:
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
Shape the Cookies:
- Using a cookie scoop or a tablespoon, portion the dough into heaping 1 1/2-tablespoon-sized balls. Roll the dough between your hands to form uniform spheres and place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake:
- Transfer the baking sheets to the preheated oven and bake the cookies for 12 minutes, or until the edges are lightly golden. The centers may appear slightly underdone, but they will firm up as the cookies cool.
Cool the Cookies:
- Allow the cookies to cool on the baking sheet for 5–10 minutes before transferring them to a wire rack to cool completely.
Notes
To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Verify that the Andes candies and mini chocolate chips are certified gluten-free to avoid cross-contamination.