Dark Chocolate And Mint Cookies
These decadent cookies feature rich dark chocolate studded with refreshing mint chips, creating a perfect balance of deep cocoa flavor and cool, aromatic freshness. They bake up with crisp edges and a delightfully soft, chewy center.
Ingredients
Ingredients
- 2.25 cup all-purpose flour
- 0.75 cup unsweetened cocoa powder Dutch-process preferred
- 1 tsp baking soda
- 0.5 tsp salt
- 1 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs at room temperature
- 2 tsp pure vanilla extract
- 1.5 cup dark chocolate chunks or chips (60-70% cacao)
- 1 cup mint chocolate chips
- 0.25 cup granulated sugar for rolling
Notes
Storage: Keep cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months, or freeze the shaped dough balls and bake from frozen, adding 1-2 extra minutes to the bake time. Make-ahead: Dough can be made, scooped, and chilled for up to 72 hours before baking. Substitutions: For a less sweet cookie, reduce sugars by ¼ cup each. If mint chips are unavailable, substitute with white chocolate chips and ½ tsp peppermint extract added with the vanilla. Serving suggestion: Enjoy slightly warm with a glass of cold milk.