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Soft & Chewy Double Chocolate Mint Chip Cookies. Easy to make and a simple recipe to follow | BakeThenEat.com
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Double Chocolate Mint Chip Cookies

Soft and Chewy Double Chocolate Mint Chip Cookies are bakery soft style chocolate cookies with a hint of mint in every bite, from the mint chocolate chips.
Prep Time1 hr 10 mins
Cook Time14 mins
Total Time1 hr 24 mins
Course: cookies
Cuisine: American
Servings: 24 -28 cookies
Author: Emma

Ingredients

  • 360 grams plain / all purpose flour 3 cups
  • 50 grams unsweetened cocoa powder 1/2 cup
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 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 1/2 cups

Instructions

  • 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 1/2 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.

Notes

Most of the prep time is inactive chilling time.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.