Mint & Dark Chocolate Chip Cookies

MINT & DARK CHOCOLATE CHIP COOKIES

3/6/2020

Who doesn’t love Mint & Dark Chocolate Chip Cookies, ooey and gooey, warm from the oven? A drizzle of chocolate makes these perfect for St. Patrick’s Day celebrations! These thick & chewy chocolate chip cookies have just the right amount of perfect mint flavor and dark chocolate in every wonderful bite! My little leprechauns LOVE these!

Mint & Dark Chocolate Chip Cookies - Simple & Fresh from the Oven

Are you as picky about your chocolate chip cookies as I am? I love mine thick, tender and CHEWY - and especially when they are warm from the oven!

Mint & Dark Chocolate Chip Cookies are one of our favorites! A combination of milk mint chips and dark chocolate chips are perfect for your Christmas cookie tray, but I tend to make them more frequently for St. Patrick's Day!

The only problem is, you have to plan for these when you are picking up your Christmas holiday baking supplies. The Nestle Mint & Dark Chocolate Chips that we prefer are only available at the end of the year. I've learned this the hard way and now try to remember each year! I've tried making these with other mint & chocolate chips, but there is just something special about these Nestle chips!

Mint & Dark Chocolate Chip Cookies

Of course, I have to hide these wonderful chips very carefully - and then hope that I can remember where they are when it's time for baking! Do you ever hide baking products to use later and forget where you stashed them?

The delicate chocolate glaze is delicious like warm hot fudge, and sets up just perfectly on these cookies after drizzling, hardening up just slightly on the top, but tender and perfect for topping these treats. You can use a simple chocolate glaze, or add just a touch of peppermint extract for something special.

Mint & Dark Chocolate Chip Cookies

MINT & DARK CHOCOLATE CHIP COOKIES

Mint & Dark Chocolate Chip Cookies

INGREDIENTS:
3-1/4 cups (406 g) all-purpose flour (spooned & leveled)
1 tablespoon cornstarch
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter (softened)
1 cup (200 g) granulated sugar
1 cup (200 g) packed light brown sugar
2 large eggs plus 1 egg yolk
1-1/2 teaspoons pure vanilla extract
12 ounces (2 cups) mint & dark chocolate chips

OPTIONAL DRIZZLE:
2 tablespoons corn syrup
2 teaspoon cocoa powder
½ teaspoon pure vanilla extract

HOW I MAKE THESE:

In a medium mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt until well blended; set aside.
Using a hand mixer or a stand mixer fitted with paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 3 minutes.
Add the eggs and egg yolk, vanilla extract and continue mixing until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and beat on high until combined.
Slowly add half of the flour mixture to the wet ingredients and mix on low-medium speed until just combined; add remaining half of flour mixture and mix just until combined.
Add the mint and dark chocolate chips; stir gently until evenly combined into the cookie dough.
Cover the bowl tightly with plastic wrap and refrigerate dough overnight – THIS STEP IS MANDATORY! The dough is fairly sticky, so chilling the dough helps prevent the cookies from spreading too much.
When ready to bake, preheat your oven to 350°. Line baking sheets with parchment paper or silicone baking mats.
Scoop rounded balls of the cold dough onto an ungreased baking sheet, one pan at a time, using about 1.5 tablespoons (size 40 cookie scoop) of cookie dough per cookie. Shape your cookie dough balls to be "taller" than they are wide. Refrigerate your cookie dough to keep it chilled between batches.
Bake the cookies for 10-12 minutes until edges are slightly browned. Mine take 11 minutes exactly. The centers will still appear very soft, but the cookies will continue to cook while they cool on the baking sheets. You can also press a few more chocolate chips into the tops of the cookies immediately after taking them out of the oven.
Cool the cookies on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely.
OPTIONAL GLAZE: Mix glaze ingredients together in a bottle with a small tip – hold your finger over the end and shake until well combined. Drizzle glaze over cooled cookies.
Cookies will stay fresh in an airtight container at room temperature for up to 1 week - if they last that long!

NOTES: You can make the cookie dough and chill it in the refrigerator for up to 3-4 days. Allow to come to room temperature for 5 minutes and continue with step 7. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

YIELD: 48 cookies

Originally posted March 2015; revised and reposted March 2020.

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