Mint Chocolate Chip Cookies

By Eat More Chocolate Team    , ,   

September 7, 2015

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It’s like eating Mint Chocolate Chip Ice Cream in the form of a warm, buttery, gooey cookie.

  • Prep: 20 mins
  • Cook: 10 mins
  • 20 mins

    10 mins

    30 mins



Preheat the oven to 350 degrees F. Line one or more baking sheets with parchment paper.

In a large bowl or stand mixer, beat the butter and sugar together. Scrape the sides and bottom of the bowl, then beat on medium for about 2 minutes, or until light and fluffy.

Add the eggs + yolk, peppermint extract, and food coloring.

In a separate bowl, combine flour, baking powder, baking soda, cream of tartar, and salt. Add to the wet ingredients and combine until the flour is not quite incorporated.

Add half of the chocolate chips to the dough.* Chop the other half coarsely, with a knife or in a food processor.

Add the chopped chocolate to the dough, and mix until just combined.

Cover the dough and refrigerate for about an hour.**

Use a 2-inch cookie scoop to form balls of dough and drop them on the cookie sheet. These are very large cookies, I only did 8 cookies per pan.

Bake at 350 for about 8-10 minutes, or until BARELY starting to brown on the edges. The centers should mostly be not-shiny when you take them out, but a little shine is okay.

Let cool 5 minutes on the pan, then remove to a cooling rack.


1 cup butter, softened

1 and 1/2 cups sugar

2 large eggs plus 1 egg yolk

1 teaspoon peppermint extract (or more to taste)

about 10 drops of green food coloring

3 and 1/4 cups flour, spooned and leveled

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cream of tartar

1/2 teaspoon kosher salt

12 ounces dark chocolate chips, divided