Chocolate Chip Mint Cookies (chewy and easy)
Chewy chocolate chip cookies with mint chips that take them to another level. With that homemade buttery flavor we love so much. The unbaked dough is great to freeze and have fresh cookies baked to order every time the craving hits! For fans of the mint chocolate combination, this is a delicious cookie recipe to bake at Christmas time.
You can easily double or triple this recipe.
Servings 20 medium cookies
Ingredients
- ½ cup unsalted butter at room temperature
- ½ cup white sugar
- ½ cup light brown sugar
- 1 egg at room temperature
- 1 teaspoons vanilla extract
- ¼ teaspoon peppermint extract I use Simply Organic peppermint extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- pinch of baking powder
- ¼ teaspoon salt
- 1 cup semisweet chocolate chips I use Ghirardelli semisweet premium baking chocolate chips or Guittard's Semisweet baking chips.
- ½ cup mint chips like Guittard mint chips (they don't include chocolate)
Instructions
- Preheat oven to 350ºF (180ºC). Butter baking sheets or line them with parchment paper.
- Beat ½ cup unsalted butter with ½ cup white sugar and ½ cup light brown sugar in a large bowl until creamy. You can use the stand mixer or a hand-held beater.
- Add 1 egg, 1 teaspoons vanilla extract and ¼ teaspoon peppermint extract and mix well.
- Add the sifted dry ingredients (1 ½ cups all-purpose flour, ½ teaspoon baking soda, pinch of baking powder and ¼ teaspoon salt) and mix until a few dry spots remain. Don’t overbeat at this point.
- Add 1 cup semisweet chocolate chips and ½ cup mint chips and mix until no dry spots remain. I like to switch to a spatula for this part.
- Scoop portions of cookie dough and place them on the prepared sheets, spacing them two inches or so apart.
- Bake for about 10 minutes, until edges are firm and cookies are golden but still soft in the center. It might take a minute or two more if your cookies are larger.
- Let cool completely on a cooling rack.
- Keep in tins or cookie jars.
- Bake for about 10 minutes, until cookies are soft in the center with firm, golden edges. It might take a minute or two more if your cookies are larger.
- Let cool completely on a cooling rack.
- Keep these chewy cookies in tins, cookie jars or an airtight container.
Notes
Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer placed inside the oven to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Green color: if you want to color the cookie dough (I never do), you can use green food coloring. Start with a very small amount, like a drop or two, and see how it goes. You can always add more but not subtract.
Size: You can make cookies of any size. For larger cookies, you need a few extra minutes in the oven, and the yield will be lower. For smaller cookies, it's the opposite: less baking time and more cookies.
Freezing: The unbaked dough can be stored in the freezer. Scoop the portions on the baking sheets (without touching them, but there is no need to leave much space between them) and freeze the pan until the dough is rock solid. Transfer them to airtight bags so you can remove the baking sheet from the freezer and use less space to store the pieces of dough. Bake directly, without thawing.
