Chocolate Mint Chip Cookies

Summary

Yield
cookies
Prep time
45 minutes
Cooking time
15 minutes
Total time
1 hour

Ingredients

1 1⁄4 cup
flour
1 teaspoon
baking powder
1⁄2 teaspoon
salt
2⁄3 cups
cocoa (dutch-process)
1⁄2 cup
unsalted butter (cubed room temp)
1⁄2 cup
sugar
1⁄2 cup
dark brown sugar
1 1⁄2 teaspoon
vanilla extract
1 teaspoon
mint extract
1⁄3 cup
milk
1 package
mint chips (or 1/2 mint 1/2 chocolate)

Instructions

Preheat oven to 325 degrees F and line baking sheets with silicone baking mat or parchment paper.

Whisk together flour, salt, baking powder and cocoa, and set aside. Beat the butter on medium-high until light and add sugars, creaming well. Add the vanilla and mint extract and beat until smooth. Add the flour mixture in 2 batches, alternately with the milk in one batch, mixing well. Stir in the mint chips. Chill dough for at least 15 minutes. You can make the dough a few hours or 2 days before baking and it will be fine. Just wrap it up and keep in the fridge.

Scoop the dough onto a parchment cookie sheet, press down on them slightly, and bake for 14-15 minutes…for a normal size cookie. Let the cookies cool completely on the cookie sheet, they will set up as they cool. Store in an air-tight container, they will stay fresh for a couple of days.

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