Dark Mint Cookies (Print Version)
# Ingredients:
01 -
2½ cups mint chocolate chips, save some for later.
02 -
½ teaspoon salt.
03 -
1 teaspoon vanilla extract.
04 -
2½ cups all-purpose flour.
05 -
¾ cup dark cocoa powder, unsweetened.
06 -
1 cup sugar, regular.
07 -
1 cup (226g) softened butter, unsalted.
08 -
2 eggs, should be at room temp.
09 -
1 cup packed light brown sugar.
10 -
1 teaspoon baking soda, leveled.
# Instructions:
01 -
Mix the butter with both sugars until combined and smooth.
02 -
Blend in the eggs one by one, then toss in the vanilla.
03 -
Combine flour, cocoa powder, salt, and baking soda in another bowl.
04 -
Slowly mix the dry stuff into the wet mixture bit by bit.
05 -
Stir in about 2 cups of the chips gently.
06 -
Pop the dough in the fridge and leave it for 30 minutes.
07 -
Set your oven to heat up to 350°F.
08 -
Cover your baking sheets with parchment paper.
09 -
Shape the dough into balls roughly 2 inches in size.
10 -
Put the balls on the sheets, keeping about two inches apart.
11 -
Stick them in the oven to bake for 5 minutes first.
12 -
Press the chips you saved earlier onto the cookies.
13 -
Let them bake for another 5 to 6 minutes.
14 -
Leave cookies to cool on the same pan for about 5 minutes.
15 -
Move them to a wire rack to finish cooling all the way through.
# Notes:
01 -
Andes mints (chopped) are a good replacement for mint chips.
02 -
Chilling dough keeps the cookies from spreading too much.
03 -
Adding chips later makes the cookies have that bakery look.