Mint Chocolate Cookies....If you love chocolate, and I know you do, please try this recipe. You won't believe how moist and chewy and chocolatey these are. And the best thing is that they will stay that way for days! You can make these a day or two ahead of time for a special occasion and you won't have to worry about them tasting stale or drying out. Now, these are more of a cross between a brownie and a cookie, but that's great because you get the best of both worlds. They are super easy to make and the recipe makes about 36 cookies. I use 2 tsp of mint extract for the mint flavor which is pretty subtle so if you are looking for a bolder mint taste I would add another tsp to the mix. I'll give you a tip you'll want to know if you bake a lot of cookies. Invest in a cookie scooper! Trust me, it makes all the difference!
Mint Chocolate Cookies
Author: Amy Duska
Recipe type: Dessert
- 2 cups flour
- 1 cup cocoa
- ½ tsp salt
- ½ tsp baking soda
- 1 stick butter
- ¼ cup cream cheese
- 1 cup brown sugar
- ½ cup sugar
- 2 tsp mint extract
- 2 eggs
- 1 cup semi sweet chocolate chips
- preheat oven to 350°.
- In a medium bowl, combine flour, cocoa, salt and baking soda. Whisk until mixed well.
- Using a stand mixer, cream butter, cream cheese, brown sugar, sugar and mint extract until creamy. Add eggs one at a time until fully incorporated.
- Add the flour mixture to the butter mixture and stir by hand until dough comes together.
- Add chocolate chips.
- Line a baking sheet with parchment paper.
- Scoop 2 tablespoon mounds of dough and roll them into balls and then flatten them into a disc shape. Place them at least 2 inches apart on the parchment paper.
- Bake for 10 minutes. Check to see that the edges are firm but the middle is still a little under cooked.
- Remove from the oven and let cookies cool on the baking sheet 3-5 minutes before transferring to a rack to cool completely.