Mint Chocolate Chip Cookies
February 18, 2018 | By Jeremy Scheck | 3 Comments
These cookies are a fun alternative to an everyday chocolate chip cookie. I make them with Guittard Mint Chips from my normal grocery store, but you could also use normal chocolate chips or even white chocolate chips. If you can’t find mint chips but still want the minty chocolate flavor, you could try adding some mint extract to the dough. These cookies are so quick to make, no chilling or rolling required, you could be eating them in 15 minutes.
Mint Chocolate Chip Cookies
Ingredients
- 1 cup (2 sticks or 226g) softened unsalted butter
- 1 and 1/2 cup (300g) white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups (260g) all purpose flour
- 2/3 cups (65g) cocoa powder (dutch process or natural)
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 package Guittard Mint Chips, or other baking chips
Instructions
- Preheat oven to 350° F. Take out two half-sheet pans, leave them ungreased or line with silpats if you desire.
- Cream the butter with the sugar for 3 minutes, until very creamy. Add the eggs one at a time, beating well and scraping down the bowl after each addition. Add the vanilla extract.
- Whisk the flour, cocoa, baking soda, and salt in a small bowl. Add to the wet all at once and mix on low.
- Add most of the mint chips while mixing on low, saving a few to press into the tops of the cookies.
- Use a 1.5 tbsp cookie scoop to drop 12 cookies on each sheet pan. Press 3 chips on top of each mound of dough. It'll look nice when they bake.
- Bake for 10 minutes, one tray at a time. When the first batch comes out, puffed and dry on top but still not quite done in the center, let cool on the pan for 5 minutes before using a metal spatula to carefully transfer to a wire rack to cool completely. After you do this with the first batch, you can reuse the tray for the third.
Jeremy Scheck spent high school perfecting his signature cupcakes, making quiches and coffee cake by the dozen at a local bakery, and teaching cooking demonstrations at Williams-Sonoma. As a 10th grader in 2016, he began documenting his favorite recipes on a blog called The After School Bakery. In college, Jeremy learned to make 50 gallons of ice cream in the food science lab, how to prune grape vines in the teaching vineyard, the best way to milk a cow in Northern Italy, and why film photography is an art worth saving. As a sophomore in 2020, he traded blog photos for video and became a TikTok culinary sensation. Jeremy has been featured on the Today show, The Washington Post, Bloomberg, BBC Radio, People, and Access Hollywood, among others. Jeremy is a graduate of Cornell University with a double major in Spanish and Italian, and significant coursework in food science. He lives in Brooklyn, NY. Learn more about Jeremy.
These are amazing. Our store didn’t have mint chips so I used andes, but the batter itself is great!!
Made these cookies… Yum.. I always find my mini mint chips at nuts.com. try them. Thank you for the recipe. It’s a fav
New favorite cookie recipe! I used Andes because I couldn’t find mint chips and they turned out perfect!