Description
A rich Mint Dark Chocolate Chip Cookies recipe that’s simple to make and so delicious! They’re perfect for Christmas and go so well with homemade hot chocolate.
Ingredients
Scale
- 1 1/4 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup dutch-process cocoa
- 1/2 cup unsalted butter, cubed and room temp
- 1/2 cup white sugar
- 1/2 cup light brown sugar
- 1 1/2 teaspoons vanilla
- 1/3 cup milk
- 1 cup of mint Chips – I used Andies Mint Chips
- 1 cup of dark chocolate chips
Instructions
- Preheat oven to 325º.
- Line baking sheets with silicone baking mat or parchment paper.
- In a large bowl , whisk together flour, salt, baking powder, and dutch process cocoa powder. Set aside.
- In a stand mixer, beat the room temperature butter on medium-high until light.
- Add white sugar and light brown sugar, cream well.
- Add vanilla to mixer and beat until smooth.
- Add the flour mixture in 2 batches, alternately with the milk in one batch, mixing well.
- Stir in the Andies mint chips and dark chocolate 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- or silcone-lined cookie sheet, press down on them slightly and bake for 14-15 minutes.
- Let the cookies cool completely on the cookie sheet, they will set up as they cool. {if you remove before hand they will fall apart}
- Store in an air-tight container.
Notes
Recipe slightly adapted from Two Peas and Their Pod
