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Chocolate Mint Cookies

Deliciously rich chocolate cookies infused with fresh mint, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour A fine, powdery blend that acts as the backbone, lending structure to our cookies.
  • 1/3 cup unsweetened cocoa powder Dark and rich, this ingredient adds an intense chocolatey flavor.
  • 1/2 tsp baking soda A crucial leavening agent that helps the cookies rise to fluffy perfection.
Wet Ingredients
  • 1/2 cup unsalted butter, softened Creamy and decadent, the butter will melt into the mix, creating a tender cookie base.
  • 1/2 cup granulated sugar Pure and sweet, it balances the bitterness of cocoa.
  • 1/2 cup brown sugar, packed Adds depth and moisture to the cookies with its molasses undertones.
  • 1 large egg A binding agent that brings everything together.
  • 1 tsp mint extract The secret star ingredient that elevates these cookies.
Add-ins
  • 1 cup semi-sweet chocolate chips Melty, gooey goodness providing bursts of rich chocolate.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add the egg and mint extract, mixing until fully incorporated.
  4. In another bowl, whisk together the flour, cocoa powder, baking soda, and a pinch of salt.
  5. Gradually combine the dry ingredients into the wet mixture, mixing until just blended.
  6. Fold in the chocolate chips until evenly distributed throughout the dough.
Baking
  1. Using a tablespoon, scoop portions of dough onto the prepared baking sheets, spacing them two inches apart.
  2. Bake for 10-12 minutes, until the edges are set but the centers are soft and gooey.
  3. Allow cooling on a wire rack before serving.

Notes

For chewier cookies, reduce flour slightly or add an extra egg yolk. Store leftover cookies in an airtight container at room temperature for up to a week.