Cocoa Mint Chip Cookies
In the endless world of flavor combinations, there are some tried-and-true duos that deliver time after time. Chocolate and peanut butter. Vanilla and sprinkles.
Cinnamon and butterscotch. But there is something really, really special about fudgy cocoa and crisp, breezy mint.
Together, the two flavors elevate each other until you are left with a supremely satisfying cookie that hits you smack-dab in the after-dinner-mint-memory sweet spot, making these the perfect cookies to eat in your PJs just before hitting the lights.
Ingredients:
300g sugar 1½ cups
226g unsalted butter, softened 2 sticks (16 T)
1 large egg
4g peppermint extract 1 tsp
315g semisweet chocolate
chips
1¾ cups, divided
145g flour 1 cup
65g cocoa powder ¾ cup
6g salt 1½ tsp
4g baking powder 1 tsp
3g baking soda ½ tsp
255g mint baking chips 1½ cups
Instructions:
Heat the oven to 350°F. Pan-spray or line two half-sheet pans with parchment paper or silicone baking mats.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar and butter on medium-high for 4 minutes until well combined.
Scrape down the sides of the bowl, add the egg and peppermint extract, and mix for 4 more minutes.
In a microwave-safe bowl, melt 60g (¼ cup) of the chocolate chips in the microwave in 30-second spurts, stirring after each, until smooth. Add this to the mixer bowl and mix to combine.
Add the flour, cocoa powder, salt, baking powder, and baking soda and paddle on low speed until just combined, about 20 seconds.
Paddle in the remaining 255g (1½ cups) chocolate chips and the mint chips, just until incorporated.
Using a 2¾-ounce cookie scoop (or a ⅓-cup measure), scoop the dough onto the prepared pans 2 to 3 inches apart. Flatten the domed tops with your palm (it will be a bit sticky, don’t worry).
Bake at 350°F until crispy around the edges, 8 to 10 minutes.
Let the cookies cool briefly on the pans, then transfer to a plate or an airtight container for storage. At room temperature, the cookies will keep fresh for 3 days; in the freezer, they will keep for 1 month.
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