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–+ servings
Mint Chocolate Chip Cookies

Irresistibly Soft Mint Chocolate Chip Cookies You’ll Love

Indulge in these Mint Chocolate Chip Cookies that are soft, chewy, and perfect for any occasion.
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Prep Time 30 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1/2 cup Unsweetened Dutch-Processed Cocoa Powder Substitute with special dark cocoa for a richer taste.
  • 2 cups All-Purpose Flour No direct substitutions for best results.
  • 1 teaspoon Baking Soda Do not substitute for best texture.
  • 2 tablespoons Cornstarch Keep as is for optimal results.
  • 1/2 teaspoon Salt Essential for flavor.
  • 1 cup Unsalted Butter Vegan butter can be used for a dairy-free option.
  • 1 cup Granulated Sugar No alternative recommended.
  • 1/2 cup Brown Sugar Can substitute with coconut sugar for a different taste.
  • 2 large Large Eggs Substitute with 1/2 cup applesauce for a vegan option.
  • 2 teaspoons Vanilla Extract Keep pure for the best taste.
  • 1 cup Chocolate Chips (milk or semi-sweet) Use different types for varied flavors.
  • 1/2 cup Mini Mint Chips/Andes Mint Chips Replace with mint extract (1/4 to 1/2 teaspoon) if needed.
Optional Toppings
  • 1/2 cup Extra Chocolate Chips Use for decorating the tops before baking.
  • 1/4 cup Colored Mint Chips Add a festive touch for special occasions.

Equipment

  • Oven
  • Mixing Bowls
  • Whisk
  • Hand mixer
  • Baking Sheets
  • Parchment Paper
  • Measuring Cups and Spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. In a medium bowl, whisk the cocoa powder, flour, baking soda, salt, and cornstarch together.
  3. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add the eggs and vanilla extract to the creamed mixture and beat until fully combined.
  5. Gradually add the dry ingredients to the wet batter, mixing until just combined.
  6. Gently fold in the chocolate chips and mint chips, reserving some for decoration.
  7. Drop mounds of dough onto prepared baking sheets, spacing them about 2 inches apart.
  8. Press reserved chocolate chips on top and bake for 8-10 minutes.
  9. Cool the cookies on the baking sheets for 5 minutes before transferring them to wire racks.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 120mgPotassium: 50mgFiber: 1gSugar: 12gVitamin A: 350IUCalcium: 20mgIron: 1mg

Notes

Chilling the dough enhances chewiness. Don't overbake for the best texture.

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