Description
These Mint Chocolate Chip Cookies are a delightful twist on the classic chocolate chip cookie, infused with refreshing mint extract and speckled with semi-sweet and bittersweet chocolate chips. The dough is chilled to enhance flavor and texture, resulting in soft, chewy cookies with a perfect balance of minty freshness and rich chocolate. Ideal for mint lovers and a festive treat for any occasion.
Ingredients
Dry Ingredients
- 2 ⅓ cups all-purpose flour (280 g)
- 2 teaspoons corn starch
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
Wet Ingredients
- ¾ cup unsalted butter (room temperature)
- 1 cup granulated sugar
- ½ cup light brown sugar
- 1 egg (room temperature)
- 1 egg yolk (room temperature)
- 1 to 1 ½ teaspoons mint extract (mint or peppermint extract)
- 5 to 10 drops green gel food coloring (plus a drop or two of blue if desired)
Chocolate
- 1 cup semi-sweet chocolate chips
- 2 ounces bittersweet chocolate, chopped (or use mini chocolate chips)
Instructions
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, corn starch, baking powder, baking soda, and fine sea salt until just combined. Set aside.
- Cream butter and sugars: In a large mixing bowl or the bowl of a stand mixer, beat the unsalted butter, granulated sugar, and light brown sugar on medium speed for 3 to 4 minutes until the mixture is light, fluffy, and creamy.
- Add eggs, extract, and color: Beat in the egg, egg yolk, mint or peppermint extract, and green gel food coloring (add a drop or two of blue if a cooler shade is desired) until the mixture is smooth and creamy.
- Incorporate dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough, which can make the cookies tough.
- Fold in chocolate: Gently mix in the semi-sweet chocolate chips and the chopped bittersweet chocolate, ensuring even distribution throughout the dough.
- Chill dough: Using a cookie scoop or a spoon, measure approximately 3 tablespoons of dough per cookie, rolling each into a smooth ball. Place the dough balls on a parchment-lined baking sheet or dish, cover, and refrigerate for at least one hour or overnight to firm up the dough and enhance flavor.
- Preheat oven: Set the oven to 325°F (163°C) and allow it to fully preheat while you prepare the baking sheets.
- Arrange cookies: Place the chilled dough balls about 3 inches apart on parchment-lined baking sheets or sheets fitted with silicone baking mats to prevent sticking and allow room for spreading.
- Bake cookies: Bake in the preheated oven for 12 to 15 minutes, or until the edges start to show a hint of golden brown. The centers may look slightly undercooked but will set as the cookies cool.
- Cool cookies: Allow the cookies to cool on the baking sheet for at least 10 minutes, then transfer them to wire racks to cool completely, which ensures a firm texture and prevents sogginess.
Notes
- Chilling the dough is essential for the best texture and flavor development; do not skip this step.
- If you prefer a stronger mint flavor, you can increase the mint extract slightly, but be cautious as it can become overpowering.
- Gel food coloring is recommended to maintain the dough’s texture without thinning it out as liquid colors can do.
- Use a cookie scoop to ensure uniform cookie sizes for even baking.
- Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.
