Mint Chocolate Chip Cookies!

Crunchy, chewy, soft, and gooey mint chocolate chip cookies – they really are just so delicious! 

Mint chocolate

Perfect for an afternoon treat, a bake sale, or just because, these cookies hit all the right textures and flavours. Mint and chocolate together are always a winning combo, and these cookies are no exception. I am a big fan of all things mint chocolate – whether that’s an after eight (my after eight tart is top tier), or anything mint aero (such as my mint aero drip cake), I just adore it. I know people call it toothpaste in food, but shhh I love it. 

I’ve been wanting to post a good cookie recipe for a good while, and I just haven’t been very inspired. I have loads of different ones planned, I just haven’t really been in the cookie mood. After the success of my mint aero brownies recently, I know you’ll love these too. I’ve had loads of cookie ideas queued up for a while, but I wasn’t quite in the cookie mood… until now. I promise, these are worth the wait.

Cookie dough

I based this recipe on a few of my other recipes such as my terry’s chocolate orange cookies and triple chocolate chip crinkle cookies as they are always so popular with my readers and my family. Something about the cookie dough itself is just perfect, and I love it. It has never failed me.

For this batch, I used all light brown sugar rather than my usual mix of light brown and granulated. I love the subtle caramel flavour it brings and the slightly chewier texture it gives the cookies. Light brown sugar really elevates the dough, and I think you’ll notice the difference straight away. The dough is soft enough to scoop easily, but firm enough to hold its shape on the tray. It’s a joy to work with, and the smell while mixing is already almost impossible to resist.

Chocolate chips

When it comes to chocolate chips, the choice is yours. If you’re abroad, you may get lucky and find mint chocolate chips, but in the UK, they’re a little harder to source. I ended up using a combination of milk chocolate chips and dark chocolate chips with mint flavouring for a balanced taste.

Alternatively, you could chop up a bar of mint chocolate to roughly the same size as chips, either way works beautifully. Of course, you can swap in your favourite chocolate chips too. The cookies are forgiving, so don’t stress too much about the exact type, you’ll still get that gooey, chocolaty goodness.

Baking

I usually only put 6 cookies on a tray at once so that they can’t stick together and grow into funny shapes, and I typically get 15 or 16 cookies out of a batch as I use a 5cm cookie scoop! I use large flat baking trays when baking cookies like this and they perfectly fit 6, that then never touch when baking. 

They naturally flatten somewhat when baking, but these cookies are designed to do that – they flatten to the perfect size and texture of cookie that you can see in the photos. As these are just cookies and not New York style, the cookie doesn’t even need chilling – it means you can have fresh cookies ready in 20 minutes if you’re quick.

Tips & Tricks 

• I decided to drizzle on some green colouring white chocolate so that these looked minty, otherwise, it’s hard to see they’re minty by themselves in the picture, but this is obviously optional.
• These cookies last 5+ days at room temperature, but are so delicious when still slightly warm.
• The baked cookies will last 3+ months in the freezer
• You can also bake the frozen cookie dough and bake when you want them – simply add 1-2 minutes baking time.

Mint Chocolate Chip Cookies!

Crunchy, chewy, soft, and gooey mint chocolate chip cookies - they really are just so delicious! 

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Category: Cookies

Type: Cookies

Keyword: chocolate chip, mint

Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Cooling & Decorating Time: 1 hour hour

Total Time: 1 hour hour 27 minutes minutes

Servings: 15 Cookies

Author: Jane's Patisserie

Ingredients

• 125 g unsalted butter
• 200 g light brown sugar
• 1 medium egg
• 25 g cocoa powder
• 175 g plain flour
• 1/2 tsp bicarbonate of soda
• 1/2 tsp baking powder
• 1/2 tsp sea salt
• 1 tsp peppermint extract
• 125 g milk chocolate chips
• 125 g dark chocolate chips
• 50 g white chocolate (melted)
• green food colouring

Grams - Ounces

Instructions

• Preheat your oven to 190ºc/170ºc fan and line two-three baking trays with parchment paper, leave to the side!
• Mix together the unsalted butter and light brown soft sugar until light and fluffy and thoroughly combined
• Add in the egg, cocoa powder, plain flour, bicarbonate of soda, baking powder and sea salt and the peppermint extract and beat until a thick cookie dough is formed
• Fold in the chocolate chips, and spoon the mixture onto the trays and make sure they are suitable spread out so they stay separate. I usually fit 6 on each tray to be safe using a 5cm scoop
• Bake the cookies in the oven for 12 minutes until spread out perfectly and nice and crinkly.
• Once baked, remove from the oven and leave to cool on a wire rack.
• Melt the white chocolate on a low heat and mix in some green food colouring, drizzle over the cookies and leave to set.

Notes

• These delicious little treats are perfect as they are, but you could drizzle over some minty coloured chocolate to give them a bit of extra show!
• If you wanted to just use one type of chocolate you could as well, I just always stick to the same amount weight-wise!
• These will last in an airtight container for 4-5+ days
• The original recipe was: 200g light brown sugar, 125g unsalted butter, 1 medium egg, 25g cocoa powder, 175g self raising flour, 1/2 tsp bicarb, 1/2 tsp baking powder, 1/2 tsp sea salt, 1 tsp mint chocolate flavouring (or peppermint extract), 125g milk chocolate chips, 125g mint chocolate chips, 50g white chocolate chips & green food colouring.