Why Make This Recipe
Mint chocolate chip cookies are a delightful twist on the classic cookie. The refreshing mint flavor combined with rich chocolate makes these cookies a perfect treat for any occasion. They are not only delicious but also easy to make, making them a great choice for both beginner bakers and experienced ones. Plus, the festive green color adds a fun touch, especially during holidays!
How to Make Mint Chocolate Chip Cookies
Ingredients:
- 1 cup butter (softened)
- 1 & 1/2 cups sugar
- 2 large eggs + 1 egg yolk
- 1 teaspoon peppermint extract (or more to taste)
- 10 drops green food coloring
- 3 & 1/4 cups flour (spooned and leveled)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
- 12 ounces dark chocolate chips (divided; semi-sweet chips are fine!)
Directions:
- Preheat the oven to 350 degrees F. Line one or more baking sheets with parchment paper or a silpat.
- In a large bowl or stand mixer, beat the softened butter and sugar together. Scrape the sides and bottom of the bowl, then continue mixing on medium speed for about 2 minutes, until it is light and fluffy.
- Add the eggs, egg yolk, peppermint extract, and food coloring to the butter mixture. Mix well.
- In a separate bowl, combine the flour, baking powder, baking soda, cream of tartar, and salt. Gradually add this dry mixture to the wet ingredients and mix until the flour is not quite incorporated.
- Add half of the chocolate chips to the dough. Chop the other half coarsely with a knife or in a food processor, then add this chopped chocolate to the dough and mix until just combined.
- Cover the dough and refrigerate it for about an hour.
- Use a 1/4 cup measuring cup to form balls of dough. Shape them into a long oval rather than a ball. Place these on the prepared cookie sheet, standing tall. These cookies are large, so aim for 8 cookies per pan.
- Bake at 350 degrees for about 8-10 minutes, or until they start to brown slightly on the edges. The centers should look mostly dry with a little shine still left.
- Let the cookies cool on the pan for 5 minutes before transferring them to a cooling rack.
How to Serve Mint Chocolate Chip Cookies
Mint chocolate chip cookies are best enjoyed fresh out of the oven, still warm. You can serve them on their own or with a glass of milk or a scoop of vanilla ice cream for a delightful dessert.
How to Store Mint Chocolate Chip Cookies
Once the cookies are completely cool, store them in an airtight container at room temperature. They will stay fresh for about a week. If you want to keep them longer, consider freezing them. Just place the cooled cookies in a freezer bag, and they can last for up to three months.
Tips to Make Mint Chocolate Chip Cookies
- Make sure your butter is softened to room temperature for the best texture.
- Chill the cookie dough to help the cookies maintain their shape while baking.
- If you want a stronger mint flavor, add an extra drop of peppermint extract, but be cautious not to overdo it!
Variation
You can customize these cookies by adding nuts, like chopped walnuts or pecans, for extra crunch. You could also try using white chocolate chips instead of dark chocolate for a different flavor.
FAQs
1. Can I use other types of chocolate chips?
Yes, you can use milk chocolate or white chocolate chips instead of dark chocolate chips if you prefer.
2. How can I make these cookies smaller?
Instead of using a 1/4 cup measuring cup, try using a tablespoon to scoop out smaller portions of dough.
3. Can I add other flavors to the cookies?
Absolutely! You can mix in ingredients like crushed peppermint candy or different extracts, such as vanilla, for a unique twist.
Mint Chocolate Chip Cookies
Ingredients
Method
- Preheat the oven to 350 degrees F. Line one or more baking sheets with parchment paper or a silpat.
- In a large bowl or stand mixer, beat the softened butter and sugar together. Scrape the sides and bottom of the bowl, then continue mixing on medium speed for about 2 minutes, until it is light and fluffy.
- Add the eggs, egg yolk, peppermint extract, and food coloring to the butter mixture. Mix well.
- In a separate bowl, combine the flour, baking powder, baking soda, cream of tartar, and salt. Gradually add this dry mixture to the wet ingredients and mix until the flour is not quite incorporated.
- Add half of the chocolate chips to the dough. Chop the other half coarsely with a knife or in a food processor, then add this chopped chocolate to the dough and mix until just combined.
- Cover the dough and refrigerate it for about an hour.
- Use a 1/4 cup measuring cup to form balls of dough. Shape them into a long oval rather than a ball. Place these on the prepared cookie sheet, standing tall. These cookies are large, so aim for 8 cookies per pan.
- Bake at 350 degrees for about 8-10 minutes, or until they start to brown slightly on the edges. The centers should look mostly dry with a little shine still left.
- Let the cookies cool on the pan for 5 minutes before transferring them to a cooling rack.
