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!
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!
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.
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
2 tablespoons corn syrup
2 teaspoon cocoa powder
½ teaspoon pure vanilla extract
HOW I MAKE THESE:
YIELD: 48 cookies
Originally posted March 2015; revised and reposted March 2020.
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