I had this bag of Nestle half Mint half Semisweet Chocolate Chips, so for the past month I had been wanting to come up with a recipe for perfect soft center with crispy edge chocolate cookies to put these in. I found a recipe for inspiration and the outcome was exactly what I wanted. Not as dense or as extremely rich as the Triple Chocolate Brownie Cookies or the Andes Fudge or Peppermint Bark Cookies, but still nice soft, centers with crisp edges. Not too intensely rich but still having a strong chocolate flavor to pair with the mint while not overpowering it. The mint chips are perfect little bites of freshness and lightness to the cookie. These cookies are the perfect after dinner treat...chocolate and sweet with a nice bit of refreshing mint!
Chocolate Mint Chip Cookies
Ingredients
- 1/2 cup room temperature unsalted butter
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 3 oz 60% chocolate
- 1 oz unsweetened chocolate
- 2 eggs
- 1 tsp vanilla
- 1/2 cup unsweetened cocoa (I used Hershey's, use any non-Dutch processed)
- 1/4 + 1/8 cup brown rice flour
- 1/4 + 1/8 cup sorghum flour
- 1/8 cup tapioca flour
- 1/8 cup white rice flour
- 1/8 tsp xanthan gum
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 1/2 cups of mixed Nestle mint chocolate chips and chocolate chips
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 3 oz 60% chocolate
- 1 oz unsweetened chocolate
- 2 eggs
- 1 tsp vanilla
- 1/2 cup unsweetened cocoa (I used Hershey's, use any non-Dutch processed)
- 1/4 + 1/8 cup brown rice flour
- 1/4 + 1/8 cup sorghum flour
- 1/8 cup tapioca flour
- 1/8 cup white rice flour
- 1/8 tsp xanthan gum
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 1/2 cups of mixed Nestle mint chocolate chips and chocolate chips
This dough is best to chill for a bit instead of putting straight in the oven. So no need to preheat. If you need to bake these immediately, you could if you chill the trays first for several minutes. It just makes scooping a lot easier to chill the batch first.
Melt the 60% and unsweetened chocolate together. Allow to cool slightly.
Mix together the flours, xanthan gum, salt, and baking soda in a bowl and set aside.
Cream together the butter and the sugar just until incorporated and fluffy.
Add the melted chocolate and mix until incorporated.
Add the eggs and the vanilla. Scrape down the sides of the bowl if needed.
Add the cocoa powder gradually. Then add the flour mixture gradually. Scrape down sides and make sure everything gets incorporated into the dough.
Add the chocolate chips and mint chips.
Wrap the dough in plastic wrap or cover the bowl and refrigerate for at least a 1/2 hour or even overnight.
Preheat the oven to 325˚F.
Once the dough is chilled it's easier to scoop. Scoop into balls using a cookie scoop or just about 1" to 1 1/2" wide.
Bake for 13-15 minutes turning halfway. My bake time was 14 minutes. Bake until they crack slightly.
A side note: this new cooling rack is my new favourite thing. Makes baking multiple trays so much easier and frees up so much space!! I definitely recommend buying one!
These cookies have in my opinion, the perfect cookie texture: soft, pillow like centers and crispy edges.
If you can't find these mixed chocolate and mint chips, you can use chopped up Andes mints as well! Same flavor profile so the same idea!
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