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Mint Chocolate Chip Cookies

Mint Chocolate Chip Cookies
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Mint Chocolate Chip Cookies: Pure bliss! Indulge in chewy, refreshing cookies. Bake a batch today!

Ingredients

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  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons pure peppermint extract
  • 4-6 drops green gel food coloring
  • 1 1/2 cups dark chocolate chips
  • 1/2 cup white chocolate chips (for drizzle)
  • 1 teaspoon coconut oil (or shortening, for drizzle)
  • Flaky sea salt (optional, for garnish)

Instructions

  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Make sure these are thoroughly combined.
  • In a separate, larger bowl (preferably the bowl of a stand mixer fitted with the paddle attachment, but a hand mixer works too), cream together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light, fluffy, and pale in color. Scrape down the sides of the bowl to ensure everything is evenly mixed.
  • Beat in the eggs, one at a time, allowing each to fully incorporate before adding the next. Follow with the pure vanilla extract and pure peppermint extract. Add 4-6 drops of green gel food coloring, mixing until you achieve your desired vibrant mint green hue.
  • Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix. The dough should be soft, uniform, and slightly sticky.
  • Gently fold in the dark chocolate chips until evenly distributed throughout the dough.
  • Use a 1.5-2 tablespoon cookie scoop to portion out the dough, rolling each into a ball. Place the dough balls onto your prepared baking sheets, leaving about 2 inches between each. Bake for 9-11 minutes, or until the edges are lightly golden and set, but the centers still look slightly soft and puffed. Do not overbake! Remove from oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. If desired, press a few extra chocolate chips onto the warm cookies immediately after removing them from the oven.
  • Create a double boiler: bring a small pot of water to a simmer over medium heat. Place a heatproof bowl over the simmering water, ensuring the bottom of the bowl does not touch the water. Add the 1/2 cup white chocolate chips and 1 teaspoon coconut oil to the bowl. Stir continuously until the white chocolate is completely melted and smooth. Be careful not to let any water get into the chocolate. Remove from heat and allow to cool slightly, about 5 minutes, until it thickens but is still pourable.
  • Once the cookies are completely cooled and the white chocolate drizzle is ready, transfer the melted white chocolate into a small ziploc bag and snip off a tiny corner, or use a fork to haphazardly drizzle over the cookies in a zig-zag pattern. For extra décor, sprinkle a few extra white chocolate chips or a touch of flaky sea salt over the still-wet drizzle. Let the drizzle set completely at room temperature or in the refrigerator for about 5-10 minutes before serving.

Notes

Prepare yourself for a delightful experience with these Mint Chocolate Chip Cookies! Imagine a soft, chewy cookie, bursting with vibrant mint flavor, and studded generously with rich, dark chocolate chips that melt in your mouth. It’s a refreshing escape, a perfect balance of cool mint and decadent chocolate, creating a symphony of flavors and textures in every single bite.

Find it online: https://thecozycuppa.com/mint-chocolate-chip-cookies/