These Double Chocolate Mint Chip Cookies are decadent cookies filled with dark chocolate and mint morsels. These festive beauties are stunning on any cookie platter.
Chocolate and mint are two of my favorite flavors. So, it's not surprising that these Double Chocolate Mint Chip Cookies are a new favorite of mine. And they are stunning! The mint morsels are so festive looking, which makes these cookies perfect for the holidays.
Double Chocolate Mint Chip Cookies
These cookies have a rich chocolatey dough that is filled with dark chocolate and mint morsels. These morsels are a winter blend that is widely available during the holidays. If you can't find them at your local supermarket, try Target or Walmart. The dark chocolate morsels turn these into "double chocolate" cookies. The mint morsels add a refreshing mint flavor that is perfect for the holidays. The mint green is so pretty against the dark chocolate dough.
This recipe does require chilling the dough - preferably overnight. Chilling the dough prevents the cookies from spreading too much as they bake. It also enhances the flavors, so I don't like skipping this step.
One of my favorite holiday baking tips is to set aside one day to make the dough and another day to bake the cookies. It's an efficient way to prep several batches of cookies. Then the dough chills overnight and is ready for baking the next day.
Before baking, I like to press extra morsels into the top of each dough ball. It gives the cookies such a pretty presentation. And I'm all for extra chocolate and mint morsels!
If you love chocolate and mint as I do, you will love these cookies.
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Double Chocolate Mint Chip Cookies
Ingredients
- 2 ¼ cups all-purpose flour
- ½ cup cocoa powder (unsweetened)
- 1 ½ teaspoons baking soda
- 1 teaspoon Kosher salt
- 1 cup unsalted butter (softened to room temperature)
- 1 cup granulated sugar
- 1 cup light brown sugar (lightly packed)
- 2 large eggs
- 1 tablespoon vanilla extract
- 10 ounces dark chocolate and mint morsels (plus extra for topping)
Instructions
- In a mixing bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, granulated sugar, and light brown sugar. Mix until well combined, about 2 minutes. Add the eggs one at a time, mixing after each addition. Mix in the vanilla.
- With the mixer running, slowly add the flour mixture and mix until just combined. Stir in the dark chocolate and mint morsels.
- Using a tablespoon cookie scoop, portion the dough on a parchment-lined baking sheet. Press extra chocolate and mint morsels into the top of each ball of dough. Put the sheet pan in the refrigerator and chill overnight.
- Preheat the oven to 375 degrees. Bake the chilled balls of cookie dough for 8 minutes until just set. The centers will look slightly underdone. Immediately after removing from the oven, additional morsels can be pressed into each cookie if desired. Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
- Store in an airtight container. The cookies will keep for 4-5 days.
Nutrition
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
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