Why you will love this recipe:
These Mint Chocolate Chip Cookies are a delightful twist on the classic chocolate chip cookie, bringing a refreshing and festive flavor that’s perfect for any occasion. The combination of creamy milk chocolate, cool peppermint, and a subtle green hue makes these cookies visually appealing and irresistibly delicious. They offer a perfect balance of textures – soft, chewy centers with slightly crisp edges. Whether you’re baking for the holidays, a party, or just a simple treat, these cookies are sure to impress. The recipe is straightforward and easy to follow, making it a great choice for both novice and experienced bakers. Each bite is a burst of minty freshness complemented by the sweet, comforting taste of chocolate, creating a truly memorable cookie experience. Plus, the addition of Andes mint candies elevates the flavor profile, providing a unique and satisfying indulgence. Get ready to bake a batch of these delightful cookies and watch them disappear in minutes!
Ingredients:
- 1¾ cups all-purpose flour
- 1¼ teaspoons baking powder
- 1 teaspoon cornstarch
- ½ cup (1 stick) salted sweet cream butter, softened
- ½ cup granulated sugar
- ¼ cup light brown sugar, tightly packed
- 1 teaspoon pure peppermint extract
- 1 teaspoon clear vanilla flavoring
- 1 large egg, room temperature
- 2-4 drops leaf green gel food coloring (adjust to desired color)
- 2 cups chopped Andes mint candies, divided into 1½ cups and ½ cup
- 1 cup milk chocolate chips
Preparation:
Step 1: Dry Ingredients Preparation: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and cornstarch. This step is crucial for ensuring that the baking powder and cornstarch are evenly distributed throughout the flour, which will result in a consistent texture and rise in the cookies. Whisking also helps to aerate the flour, making it lighter and preventing clumps. Set the bowl aside for later use.
Step 2: Creaming Butter and Sugar: In the bowl of a stand mixer (or using a handheld mixer), beat the softened butter on medium-high speed for about 1 minute until it becomes smooth and creamy. Softened butter is essential for proper creaming, which incorporates air into the mixture and creates a light and tender cookie. Next, add the granulated sugar and light brown sugar to the butter. Continue mixing on medium-high speed for 1 to 1½ minutes until the mixture is light, fluffy, and well combined. The creaming process is critical for creating the right texture in your cookies, so make sure to take your time and achieve a light and airy consistency.
Step 3: Adding Extracts and Egg: Lower the mixer speed to low and add the pure peppermint extract and clear vanilla flavoring to the butter and sugar mixture. Mix until just combined. These extracts add a distinctive flavor profile to the cookies, complementing the mint and chocolate. Next, add the room temperature egg to the mixture. Mix on low speed until the egg is fully incorporated, and no streaks of yellow remain. Using a room temperature egg helps to emulsify the batter more evenly, contributing to a smoother and more uniform dough.
Step 4: Coloring the Dough: Add the leaf green gel food coloring, one drop at a time, to the mixture. Mix on low speed until the color is evenly distributed throughout the dough. Adjust the amount of food coloring to achieve your desired shade of green. Remember, a little goes a long way, so start with 2 drops and add more until you reach the perfect hue. This step is optional but adds a festive and visually appealing touch to the cookies.
Step 5: Incorporating Dry Ingredients and Chocolate: Keeping the mixer speed on low, gradually add the flour mixture to the wet ingredients, adding it in ½ portions at a time. Mix until the flour is just incorporated. Be careful not to overmix the dough, as this can develop the gluten in the flour, resulting in tough cookies. Once the flour is incorporated, add 1½ cups of the chopped Andes mint candies and the milk chocolate chips to the dough. Mix on low speed until the chocolate and mint candies are evenly distributed throughout the dough.
Step 6: Chilling the Dough: Cover the bowl with plastic wrap or transfer the dough to an airtight container. Refrigerate the dough for at least 1 hour. Chilling the dough is essential for preventing the cookies from spreading too much during baking and helps to develop the flavors, resulting in chewier and more flavorful cookies.
Step 7: Preheating the Oven and Preparing Baking Sheets: Preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper. Parchment paper prevents the cookies from sticking to the baking sheets and makes cleanup much easier.
Step 8: Scooping and Baking the Cookies: Use a 1-tablespoon cookie scoop to scoop the dough. Roll each scoop of dough into a ball. Place the dough balls 2 inches apart on the prepared baking sheets. Slightly press down the top of each cookie dough ball to flatten them slightly. Place a few pieces of the reserved Andes mint candies on the center of each dough ball. Bake for 9-10 minutes, or until the edges are lightly golden, and the tops look a bit soft. If using a 1½ tablespoon scoop, add an extra 1-1½ minutes to the cook time.
Step 9: Cooling the Cookies: Allow the cookies to rest on the baking sheets for 3-4 minutes before transferring them to a wire cooling rack to cool completely. This allows the cookies to set up a bit and prevents them from breaking when you move them.
COOKING Rating:
Easy to Medium
Serving Suggestions:
- Serve warm with a glass of cold milk or a cup of hot cocoa.
- Pair with vanilla ice cream for a decadent dessert.
- Package them in a decorative box or tin for a thoughtful homemade gift.
- Enjoy them as a midday snack or after-dinner treat.
- Serve with a scoop of mint chocolate chip ice cream for a double dose of minty goodness.
Tips:
- Ensure your butter is softened, not melted, for optimal creaming.
- Do not overmix the dough to avoid tough cookies.
- Chilling the dough is crucial for preventing excessive spreading and developing flavor.
- Adjust the amount of green food coloring to achieve your desired color.
- For a more intense mint flavor, add a few drops of peppermint oil in addition to the extract.
- If the cookies spread too much, chill the dough for a longer period.
- Store leftover cookies in an airtight container at room temperature for up to 5 days.
- For a variation, try using white chocolate chips instead of milk chocolate chips.
Prep Time:
20 minutes
Cook Time:
9-11 minutes per batch
Total Time:
Approximately 1 hour 30 minutes (includes chilling time)
Nutritional Information: (Approximate, per cookie)
Calories: 150
Protein: 2g
Sodium: 50mg
Conclusion:
These Mint Chocolate Chip Cookies are a delightful treat that combines the classic flavors of chocolate and mint in a perfectly balanced and irresistibly delicious cookie. The recipe is easy to follow, making it a great option for bakers of all skill levels. The vibrant green hue and the addition of Andes mint candies make these cookies visually appealing and perfect for holiday gatherings, parties, or simply enjoying as a special treat. From the soft, chewy centers to the slightly crisp edges, every bite is a burst of minty freshness and chocolatey goodness. Whether you’re baking for yourself or sharing with friends and family, these cookies are sure to be a hit. So, gather your ingredients, preheat your oven, and get ready to create a batch of these delightful Mint Chocolate Chip Cookies that will leave everyone wanting more. Happy Baking!
Questions and Answers:
Q1: Why is chilling the dough so important in this recipe?
A1: Chilling the dough is essential for several reasons. First, it prevents the cookies from spreading too much during baking, resulting in thicker and chewier cookies. Second, chilling allows the flavors to meld together and intensify, creating a richer and more complex taste profile. Third, it firms up the butter in the dough, which helps the cookies hold their shape in the oven. Without chilling, the cookies may flatten out and become thin and crispy.
Q2: Can I use unsalted butter instead of salted butter? If so, how should I adjust the recipe?
A2: Yes, you can use unsalted butter in this recipe. If you do, you should add about ¼ teaspoon of salt to the dry ingredients to compensate for the lack of salt in the butter. This will help to balance the sweetness of the cookies and enhance the other flavors.
Q3: What can I do if my cookies are spreading too much despite chilling the dough?
A3: If your cookies are spreading too much even after chilling the dough, there are a few things you can try. First, make sure your oven is at the correct temperature, as an oven that is too hot can cause the cookies to spread. Second, ensure that your butter is properly softened but not melted; melted butter will lead to flatter cookies. Third, try chilling the dough for a longer period, such as 2-3 hours or even overnight. Finally, if you live in a warmer climate or your kitchen is warm, you may need to add a tablespoon or two of flour to the dough to help absorb excess moisture.
Q4: Can I substitute the Andes mint candies with another type of mint chocolate?
A4: Yes, you can definitely substitute the Andes mint candies with another type of mint chocolate. Any mint chocolate bar that you enjoy can be chopped up and used in its place. Peppermint patties, York Peppermint Pieces, or even mint chocolate chips would work well. Just make sure to use about the same amount (2 cups) of the substitute mint chocolate to maintain the balance of flavors in the cookies.
Q5: How should I store the leftover cookies to keep them fresh?
A5: To keep the leftover cookies fresh, store them in an airtight container at room temperature. Properly stored, they should stay fresh for up to 5 days. You can also freeze the cookies for longer storage. To freeze them, place the cooled cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. Frozen cookies can last for up to 2-3 months. When you’re ready to enjoy them, thaw them at room temperature for about 30 minutes.
