Mint chocolate chip cookies. They all started because I saw this:
If you love mint chocolate chip, you will love these cookies. They are a combo of cookie/brownie texture and they will make your day!
So here is the basic recipe (it makes about 22 cookies, using a tablespoon size cookie scoop):
1 1/4 cups all purpose flour
1/2 tsp of baking powder
1/8 tsp of salt
1/4 cup plus 2 tbs of unsweetened cocoa powder (I use Ghiradelli’s….cause it’s fabulous)
1/2 cup unsalted butter at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 tsp vanilla extract
1 1/2 to 2 cups of winter mix chocolate chips (dark chocolate and mint morsels)
1. Preheat oven to 350 degrees. Line a cookie sheet with a Silpat mat or parchment paper.
2. In a medium bowl, whisk together flour, baking powder, salt, and cocoa. Set aside.
3. On medium speed cream butter and sugars together (using a mixer) until smooth (about three minutes). Add in the egg. Add in vanilla extract. Mix until blended.
4. Slowly add flour mixture to sugar mixture and mix until flour disappears. Stir in mint and chocolate chips. Drop cookie dough by rounded tablespoon-fulls onto prepared baking sheet, about 1 inch apart.
5. Bake cookies for 9 minutes, or until the cookies are set around the edges, but still soft in the center (don’t over bake!). Remove from oven and let sit on baking sheet for 2-3 minutes. Move to a cooling rack and cool completely. Store in an air tight container.