Recipe: Mint Chocolate Chip Cookies

I've spent the last couple weeks pretty obsessed with the idea of mint chocolate chip cookies. Last weekend, I finally had the opportunity to do a little recipe research and some baking. What I found were a lot of recipes that began with boxed sugar cookie mix or chocolate chip cookies that swapped regular chocolate chips for mint chips. What I wanted was a chocolate chip cookie with mint in the base.
So armed with a pretty good cookie base recipe, I decided to come up with my own take on mint chocolate chip cookies. The result was a chewy cookie that tasted just like mint chocolate chip ice cream. These are definitely going on my Christmas cookie bake list.
Mint Chocolate Chip Cookies
  • 1 cup unsalted butter, softened (2 sticks)
  • 3/4 cup granulated sugar
  • 1 cup light brown sugar
  • 2 eggs
  • 1 tablespoon of mint extract
  • 1 teaspoon baking soda
  • 3 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 3/4 cups chocolate chips
  • Green food coloring (optional)
  1. Heat oven to 350 degrees with a rack in the center.
  2. Whisk together the flour, baking soda, and salt.
  3. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat together the  butter and both sugars at medium speed until light and fluffy, 2 or 3 minutes. Add the eggs one at a time, and beat for 1 minute after each addition. Beat in the mint. Add food coloring, if using.
  4. Reduce the speed to low and add the chocolate chips.
  5. Place spoonfuls of cookie dough an inch apart.
  6. Bake for 10 to 12 minutes. Let cool for 5 minutes before transferring to cooling racks.
Special Note: While the mint flavor isn't over powering, if you really don't like mint but want to try these cookies, try scaling back to 1 teaspoon of mint extract.

Let me know what you think.


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