If you’re a fan of the classic combination of chocolate and mint, these Dark Chocolate Mint Cookies are sure to be a hit. Perfect for the holiday season or any time you’re in the mood for a sweet treat, these cookies are easy to make and taste absolutely delicious.
Ingredients
- 220g all-purpose flour
- 50g unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 170g unsalted butter, at room temperature
- 200g granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 200g dark chocolate chips
Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a separate large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla and peppermint extracts.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the dark chocolate chips.
- Using a cookie scoop or spoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set but the centers are still slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
These cookies are best enjoyed fresh out of the oven with a tall glass of milk. If you want to take things up a notch, try adding a scoop of vanilla ice cream on top for a decadent treat.
Variations
If you’re looking to mix things up, here are a few variations you can try:
- White Chocolate Mint Cookies: Swap out the dark chocolate chips for white chocolate chips for a different twist on this classic recipe.
- Double Chocolate Mint Cookies: Add an extra 1/4 cup of cocoa powder to the recipe for an even richer chocolate flavor.
- Vegan Dark Chocolate Mint Cookies: Substitute the butter and eggs for vegan alternatives, such as coconut oil and flax eggs, respectively.
- Gluten-Free Dark Chocolate Mint Cookies: Use a gluten-free flour blend in place of the all-purpose flour to make these cookies gluten-free.
With their rich, chocolaty flavor and refreshing minty finish, these Dark Chocolate Mint Cookies are the perfect addition to any holiday celebration or sweet indulgence. Give them a try and see for yourself just how delicious they can be!
FAQ
Can I use milk chocolate instead of dark chocolate?
Yes, you can use milk chocolate instead of dark chocolate. However, keep in mind that milk chocolate has a higher sugar content and may affect the overall sweetness of the cookies.
Can I substitute peppermint extract with fresh mint leaves?
It is not recommended to use fresh mint leaves instead of peppermint extract since it may not provide the same level of flavor intensity. Stick to the recipe and use peppermint extract for best results.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough for up to 3 months. Simply shape the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a freezer bag until ready to bake.
Can I use salted butter instead of unsalted butter?
It is not recommended to use salted butter in this recipe since it can affect the overall flavor and texture of the cookies. Stick to unsalted butter for best results.
How long will these cookies stay fresh?
These cookies can be stored in an airtight container at room temperature for up to 1 week. For longer storage, you can freeze the cookies for up to 3 months.
Can I add nuts or other mix-ins to the cookie dough?
Yes, you can add nuts or other mix-ins to the cookie dough. Simply fold them in gently before shaping the dough into balls.
Can I use a cookie scoop instead of shaping the dough into balls by hand?
Yes, you can use a cookie scoop to shape the dough into balls. This will help ensure that your cookies are all the same size and will bake evenly.
Can I use a different type of flour, such as whole wheat flour?
It is not recommended to use whole wheat flour or other alternative flours in this recipe since it can affect the overall texture and flavor of the cookies. Stick to all-purpose flour for best results.
Can I use baking powder instead of baking soda?
No, you cannot substitute baking powder for baking soda in this recipe since they have different chemical properties and affect the texture and rise of the cookies differently.
How many cookies does this recipe make?
This recipe makes about 24 cookies, depending on the size of the dough balls.
