MINT CHOCOLATE CHIP COOKIES

Dessert
Written By Flour & Fame

CHOCOLATE CHIP COOKIES WITH A FRESH MINTY ADDITION.

SKILL LEVEL: BEGINNER | QUANTITY: 12 COOKIES

DSC_0437.jpg
DSC_0452.jpg

LISTS

GROCERY LIST:

  • 2 sticks | Unsalted Butter

  • 2 large | Eggs

  • 1 cup & 2 tablespoons | Light Brown Sugar (packed)

  • ¾ cup | Granulated Sugar

  • 2 ¾ cups | All-purpose Flour

  • 1 teaspoon | Kosher Salt

  • ½ teaspoon | Baking Soda

  • 1 teaspoon | Baking Powder

  • 1 teaspoon | Vanilla Extract

  • ¼ teaspoon | Peppermint Extract

  • 1 ½ cups | Semisweet Chocolate Chunks

    • Brand recommendation - Scharffen Berger Baking Chunks

  • 1 package (28 pieces) | Andes Chocolate Mints

KITCHENWARE:

  • 2 18x13-inch Baking Sheets

  • Stand Mixer or Hand Mixer w/ Large Mixing Bowl

  • Medium Mixing Bowl

  • Measuring Spoons & Cups, Sieve (fine mesh strainer) & Rubber Spatula

  • Food Scale (recommended but not necessary)

PREP

Helpful tips!

  • Invest in a food scale! Baking is a science and the accuracy makes this recipe much easier when forming the cookie dough balls.

  • You can substitute light brown sugar for dark brown sugar.

  • When measuring flour, don’t pack the flour or you will end up adding more flour into the mixture and risk having denser cookies. Instead, use a large spoon to scoop flour into measuring cups and level off with the handle of the spoon.

  • Don’t sift kosher salt. It’s usually not fine enough to get through the sieve.

BAKE

COOKIE DOUGH:

  • 1 package (28 pieces) | Andes Chocolate Mints

  • 2 ¾ cups | All-purpose Flour

  • ½ teaspoon | Baking Soda

  • 1 teaspoon | Baking Powder

  • 1 teaspoon | Kosher Salt

  • 2 sticks | Unsalted Butter (cold)

  • 1 cup & 2 tablespoons | Light Brown Sugar (packed)

  • ¾ cup | Granulated Sugar

  • 2 large | Eggs

  • 1 teaspoon | Vanilla Extract

  • ¼ teaspoon | Peppermint Extract

  • 1 cup | Semisweet Chocolate Chunks

TOPPINGS:

  • ½ cup | Semisweet Chocolate Chunks

  1. Rough chop Andes mints and set aside.

  2. Line baking sheets with parchment paper.

  3. Preheat oven to 350° F and space out oven racks for even baking.

  4. Remove cold butter from fridge and cube into roughly 1-inch pieces. Set aside.

  5. Sift flour, baking soda and baking powder in a medium bowl. Add salt, mix and set aside.

  6. Using a stand mixer with a paddle attachment or a hand mixer, beat cold, cubed butter and sugars together in large bowl until combined and fluffy, about 4 minutes on medium speed. Add eggs one at a time, beating until well blended after each addition. Add extracts and beat until combined. Add flour mixture and beat on low speed until combined and there is no visible flour. Batter will be thick. Use a rubber spatula to ensure all ingredients at the bottom and around the edges are incorporated. Mix in the chocolate chunks and chopped Andes mints by hand using a rubber spatula.

  7. Measure out ¼ cup (or 112 grams) portions of dough and roll into even balls. Evenly place 6 cookie dough balls per baking sheet. Press 3 chocolate chunks into the top of each ball.

  8. Bake cookies for 12 minutes. Remove baking sheets and use a spatula to separate and form more round cookies that are spreading too much. Place cookies back in the oven for an additional 8-12 minutes making sure to rotate the sheets and swap the top and bottom racks from the first bake.

  9. Eat hot or cool on wire racks. Store leftovers in wrapped plastic or airtight container at room temperature.

Flour & Fame
Next

MERINGUE COOKIES