Some may argue that it’s not cookie season yet, but these Soft and Chewy Double Chocolate Mint Chip Cookies are always in season in my house. Both Michael and I are huge chocolate mint fans and these cookies hit the spot perfectly. Bakery style soft cookies that have a hint of mint in each chocolaty bite, now doesn’t that sound lovely?
What makes them soft and chewy?
I’m not going to get super nerdy and weird 😉 but a combination of cornflour/cornstarch, brown sugar and the extra egg yolk keep these cookies soft. Oh, and the oldest trick in the book, underbaking them for a minute or two. If you do prefer a crunchier cookie, like my fella then simply bake them for an extra minute or two. Either way, these double chocolate mint chip cookies rule! Can cookies rule? I don’t know but these certainly are awesome.
Chocolate minty goodness.
Are you a chocolate and mint fan? My household certainly is one of our favourite desserts that we have for almost every holiday is my Mint Chocolate Chip Ice Cream Cake and another thing that we always have in the freezer regardless of the time of year is my favourite Homemade Mint Choc Chip Ice Cream oh and not lets forget my Homemade Mint Oreo’s, much nicer than the shop bought version. These soft & chewy double chocolate mint chip cookies will proudly be added to that list of favourite mint and chocolate desserts.
Mint Chocolate Chips.
This is a bit of a weird one. In the UK you can’t buy mint chocolate chips, certainly that I have never seen. You can get imported ones from America on certain websites but they are pretty expensive for chocolate chips. So I just used 2 bags of mint flavoured matchsticks, this was a far cheaper option and readily available in all British supermarkets. But, by all means, if you live in a country where mint chocolate chips are readily available then use those. 300 grams or 1 and 1/2 cups will be the perfect amount.
So let’s just get on with the recipe, shall we? Easy to make, nothing too weird in the ingredients list. The only annoying thing about these cookies is the chilling time. Yep, these cookies need at least an hour in the fridge for the dough to firm up so they don’t spread all over the place during baking. You want these cookies to stay thick, soft and chewy.
- 360 grams plain / all purpose flour (3 cups)
- 50 grams unsweetened cocoa powder (1/2 cup)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons of cornflour/cornstarch
- 105 grams unsalted butter (1/2 cup)
- 105 grams margarine (1/2 cup)
- 150 grams light brown sugar (2/3 cup - lightly packed)
- 100 grams granulated sugar (1/2 cup)
- 1 large egg and 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 teaspoons mint extract
- 300 grams mint chocolate chips (1 and ½ cups)
- In a medium-sized mixing bowl combine the flour, cocoa powder, baking powder, baking soda, salt and cornflour together. Gently mix until they are well combined, then place to one side.
- In a stand mixer or with an electric hand mixer mix the butter, margarine and both sugars together until they are light and fluffy.
- Mix in the egg and the egg yolk and again mix until well combined.
- Pour in the vanilla extract and mint extract and mix everything together.
- On a low speed mix the combined dry ingredients into the wet in two batches.
- Then fold in the mint chocolate chips.
- Cover the dough with plastic wrap and place it into the fridge for a minimum of 1 hour or up to 3 days.
- When you are ready to bake your cookies preheat your oven to 190C / 375F / Gas mark 5 and roll the dough into balls that are about the size of golf balls. I used a tablespoon and each cookie was 1 and ½ tablespoons of dough.
- Flatten the cookie dough out just a little and place them into your hot oven. Depending on your oven speed they will need about 12-15 minutes. My oven is slow and I found 14 minutes were perfect.
- Allow the cookies to sit on the hot sheet for a few minutes then transfer them to a wire rack to fully cool down.
- Kept in an airtight tin at room temperature these cookies will be fine for 3-5 days.
For the mint chocolate chips, I used broken up mint chocolate Matchsticks as mint chocolate chips are not available in the UK.
These cookies will freeze well as will the dough for 2 months. Defrost thoroughly if baked in the fridge overnight before consuming. If baking the dough from frozen then give them an extra minute or two in the oven.