As December is just around the corner, it is the time when cookies are all of the rage with different cookie exchanges and activities that families do together. These double chocolate mint cookies have a great soft and chewy texture and back with a rich chocolate and cool mint flavor. The cookies will stay soft for several days if covered up tight, must of the times they don't stick around to long however. The cookie dough freezes great in little dough balls that can bake anytime. Check out the recipe below in the post.
In a large bowl, beat together the butter and sugars together. Add the egg and vanilla and continue mixing until combined. Turn off the mixer and scrape down the sides of the bowl.
In a separate bowl, add in the flour, cocoa, baking soda and salt. Stir until combined.
Slowly add in the dry ingredients into the wet ingredients. Mix on low speed until incorporated. Turn off the electric mixer and stir in the chocolate chips and mint pieces.
Form dough into balls about two tablespoon in size and flatten slightly. Place 2 inches apart on a baking sheet lined with parchment paper or a silicon baking mat. Cover with cling film and chill in the refrigerator for at least 2 hours or up to 48.
When ready to bake, preheat the oven to 350F degrees. Bake cookies for 10-12 minutes until the tops are just set. Remove from oven and let cool on their tray for 5 minutes before transferring to a wire rack to continue cooling.
Hey everyone, I am Dan and Live in Minnesota. I am here to show you the wonderful world of cooking and baking. As being a young boy in the kitchen to being a chef for over 10 years, I will show you the great recipes I have used over the years and what I do next. Please stick around and Enjoy!!