Mint Chocolate Chip Cookies
My old version of these used regular mint extract along with mint chocolate baking bits, but I always secretly found the mintiness to be a bit excessive. This modern iteration swaps in peppermint extract and more chocolate. Think less toothpaste, more mint chocolate ice cream.
Aside from the minty twist, these are pretty much in line with my standard approach to chocolate chip cookies. That is to say, balanced. A nice gradient of crispiness to chewiness interspersed with a moderate amount of chocolate. Balanced.
Recipe makes 24 medium cookies
- 180g (1 & 1/2 cup) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 115g (1/2 cup or 1 stick) unsalted butter, room temperature
- 100g (1/2 cup) granulated sugar
- 100g (1/2 cup) light brown sugar
- 1 large egg
- 1/2 tsp peppermint extract
- Green gel food coloring (a few drops)
- 180g (1 cup) semisweet and/or bittersweet chocolate chips or chunks
- Line two baking sheets with parchment paper or silicone mats and pre-heat oven to 350°F.
- Combine the dry ingredients. Sift flour and baking soda into a mixing bowl and whisk together with salt until evenly distributed. Set aside.
- Cream butter and sugars together using an electric mixer at medium-high speed until light and fluffy, about 2 minutes.
- Add egg, vanilla, and food coloring (if using) to butter/sugar mixture and lightly beat with electric mixer on low speed until just combined.
- Add dry ingredients to wet ingredients and mix with a rubber spatula until just combined. Do not over-mix.
- Gently fold chocolate into mixture.
- Cover mixing bowl with cling wrap and refrigerate for 1 hour. Dough can be chilled for up to 3 days, if desired. If chilling for more than a few hours, let the dough sit at room temperature for about 30 minutes for it to soften a bit before rolling.
- Scoop or roll out cookie dough into 1.5 tbsp balls and place on baking sheets. Remember to leave a couple inches of space between dough balls, as they will spread quite a bit while baking.
- Bake the cookies, one sheet at a time, until edges are set and golden brown. This should take 9-11 minutes, depending on your oven. Rotate the baking sheet halfway through baking to ensure more even heating.
- Remove cookies from the oven and place the hot baking sheet on a wire rack to cool. Sprinkle tops with coarse sea salt. When cookies have started to firm up (5-10 minutes), remove them from the sheet and place on another wire rack to cool completely.
Prep ahead tip: Balls of cookie dough freeze nicely. You can then bake the frozen dough balls without thawing; just add a couple minutes to the baking time. Baked cookies can be frozen as well - make sure that they're completely cooled and free of moisture before freezing.