Soft-baked dark chocolate cookies are studded with a dynamic duo of dark chocolate and mint chips. Enjoy this seasonal favorite year-round!
We all know that mint and chocolate together are a match made in heaven, but mint and dark chocolate together? Well. That’s even better! These taste much like Andes Mints, but ever so slightly darker.
The cookie dough is wonderfully thick and just a little sticky. Chill it in the refrigerator, covered, for about 30 minutes so it will be easier to handle.
Make your cookies look bakery-made with my easy technique! Remove the cookies mid-bake and dot them with more chips. The pan will be hot, so be careful to avoid burns.
I used Nestle Dark Chocolate and Mint Morsels, which can be found at most US grocery stores in the baking aisle, or with the seasonal baking products. If you have trouble finding this mix, you can always chop Andes Mints and swap them in equal amounts for the chips.
Double Chocolate Mint Chip Cookies
Ingredients
- 1 cup 2 sticks, 226g unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 3/4 cup unsweetened dark cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups mint and chocolate baking chips divided
Instructions
- In the bowl of an electric mixer, cream butter and sugars together on medium high speed until smooth. With the mixer still running, add eggs one at a time, then add the vanilla and mix well.
- Combine flour, cocoa powder, baking soda and salt in a medium bowl. Gradually add the flour mixture to the creamed mixture until just combined. Fold in 2 cups of the mint and chocolate chips. Refrigerate dough for at least 30 minutes until it is easy to handle, and less sticky.
- Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius). Line at least two baking sheets with parchment and set aside.
- Shape dough into 2 inch or walnut-sized balls and then place them 2 inches apart on the lined baking sheets. Bake 5 minutes and remove from oven; place remaining mint and chocolate chips on top of each cookie (this makes them look bakery-made!). Bake 5-6 minutes more. Remove from oven and let cool on pans about 5 minutes, then remove to wire racks to cool completely.
- Store cookies in an airtight container.
Great holiday recipe. These turned out really tasty and nice looking. I may have to make them every year! Used mint m&ms since I couldn't find Andes or mint chips.
These are hands-down the BEST chocolate cookie I’ve ever had. Maybe the best cookie in general that I’ve ever had. I HIGHLY recommend them for any chocolate lover! Interestingly, my baking sheet affected how puffy the cookies got. One of my baking sheets made the cookies flatter, and another one made them rise more. I used chilled dough for both baking sheets.
These were a winner at my daughter’s ballet class. I used the andes chips from the baking aisle and they were absolutely delicious!!!!
This recipe is a keeper. I was looking for mint chocolate chip cookie recipe for the workplace Christmas cookie swap. The time spent was relaxing, rewarding and worth it.
So glad to hear this, Sandy!
Wow! These are fantastic Cookies!!
This was incredible! I used semi-sweet mini chips with the mint chips and the whole family loved them! They are also pretty cookies!