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RECIPES | Cookies, Bars & Brownies
Chocolate Mint Chip
CookiesThere’s something refreshing about the combination of chocolate and mint that leaves my palate feeling perfectly cleansed post dinner. The mint-green chips in these cookies add a festive pop of color to a soft, rich chocolate base. I love making these treats for holiday cookie exchanges. Our recipe uses Guittard Green Mint Baking Chips, but if you can’t find them, you can use chopped peppermint sticks or candy canes. The texture will be a bit different but you’ll still get the refreshing taste and festive color.
- Difficulty
- 2/3
- Yield
- Thirty 2-inch cookies
Ingredients
- 2 ¼ cups [340 g]Guittard Semisweet Chocolate Baking Wafers
- 1 ½ cups [180 g]All‑purpose flour
- ½ tspBaking soda
- 1/8 tspSalt
- ½ cup [110 g]Unsalted butter, at room temperature
- ½ cup [100 g]Sugar
- 3 largeEggs
- 2 tspVanilla extract
- 2 cups [340 g]Guittard Green Mint Baking Chips
Method
- 1
Preheat the oven to 350°F [180°C]. Line two baking sheets with parchment paper.
- 2
Melt the chocolate wafers using a hot water bath or the microwave oven (see Note). Stir until completely melted and smooth. Remove the bowl from the water if you used a hot water bath and set aside to cool.
- 3
In a small bowl, combine the flour, baking soda, and salt. Set aside.
- 4
In a large bowl, with a hand mixer, beat together the butter and sugar until light and fluffy, about 3 minutes. Beat in the cooled melted chocolate, eggs, and vanilla until smooth. Gradually stir in the flour mixture until combined. Fold in the mint chips. Drop the dough by rounded tablespoonsful onto the prepared baking sheets, leaving 2 in [5 cm] between the cookies; the cookies will spread as they bake.
- 5
Bake for 8 to 10 minutes, or until the edges are set. Transfer the cookies to a wire rack to cool. Store in an airtight container at room temperature for up to 1 week.
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