Chewy Mint Chocolate Chip Cookies
These mint chocolate chip cookies are doubly chocolatey, refreshingly minty, and stay soft and chewy!
Yield: approx. 4 dozen
Ingredients
Scale
- 1 1/4 cup light brown sugar, packed
- 2 TB granulated sugar
- 1/2 cup salted butter, just softened (not melty at all)
- 2 tsp peppermint extract
- 2 large eggs, room temp
- 2 2/3 cups sifted, all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp corn starch
- 3 tsp real cocoa powder, unsweetened
- 1/2 tsp table salt
- 1 (10 oz) package Andes mint chips
- 1/2 cup mini semi-sweet chocolate chips (mini ones melt better)
Instructions
- Place sugars, eggs, and peppermint extract in bowl of stand mixer. Mix on med-high speed until light and fluffy, about 4-5 min. Add eggs in one at a time, mixing just until incorporated.
- In separate bowl, combine dry ingredients: flour, baking soda, baking powder, corn starch, cocoa powder, and salt. Whisk to combine well.
- Fold dry ingredients into wet batter. Gently add in mint chips and semi-sweet chocolate chips. Dough may be sticky.
- Chill dough for 1 hour or more.
- Preheat oven to 350F, with rack on lower middle position.
- Form walnut-sized dough balls and place 2 inches apart on parchment-lined baking sheet. Bake 7-8 minutes. Cookies may seem underdone, but will set nicely upon cooling.
- Category: dessert