Chocolate Mint Chip Cookies
Not many things will put a smile on my face faster than the taste of chocolate. Chocolate cake, chocolate bars, hot chocolate, hot mocha’s, chocolate sandwiches, chocolate cookies, chocolate pie, or straight up big chunks of dark chocolate, I love it all… And what’s interesting about my love for chocolate, is that over the years I have begun to prefer an increasing higher cacao content in my chocolate choices. Twenty years ago, the darkest chocolate I would have consumed would have been milk chocolate. It’s funny how our tastes change over time.
My Chocolate Mint Chip Cookies are made with my favorite dark chocolate cookie dough recipe with little bits of Andes Mint chocolate pieces stirred in. They’re easy to make, delicious and will satisfy nearly everyone’s chocolate craving. Enjoy! Tessa
- 2 1/2 cups all purpose flour
- 1/4 cup extra dark cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup brown sugar (lightly packed)
- 1/2 cup white sugar
- 2 sticks or 1 cup butter (softened)
- 2 eggs
- 2 tsp chocolate extract
- 10 oz. package chocolate mint chips (I used Andes-Creme De Menthe)
Preheat your oven to 375 degrees. Line a cookie sheet with a silicone liner. In a medium sized mixing bowl blend together the flour, extra dark cocoa powder, baking soda and salt. In a large mixing bowl with a mixer, cream the butter, white sugar, brown sugar, eggs and chocolate extract. Add the dry ingredients to the wet ingredients and blend well. Fold in the mint chocolate chips. Drop the dough using a teaspoon or a small cookie scoop onto the cookie sheets. Bake for about 12 minutes or until done. Remove from oven and cool on wire racks. Store in a tightly covered container. Makes about 4 dozen cookies.