Double Chocolate Mint Chip Cookies Recipe for Rich, Chewy Treats

If you love the combination of chocolate and mint, these double chocolate mint chip cookies should be on your baking list.

I often wander through the baking aisle at the grocery store even when I don’t need anything. Different stores carry different items, and you never know when inspiration will strike. That’s exactly how these cookies began: I spotted a bag of mint chips and they ended up in my cart. Maybe the mint plant in the garden put me in a minty mood that day.

At first the mint chips weren’t destined for cookies, but a typical kitchen distraction changed my plans—and I’m glad it did. These mint chocolate cookies are fantastic. If you prefer thinner, chewy chocolate chip cookies, this recipe delivers. My child, who usually shows little interest in dessert, asked for these three days in a row. That was a first.

The cookie dough is a straightforward chocolate base. I didn’t add mint extract because the mint chips were already quite minty, and that balance worked well for my family—especially after letting the dough rest overnight.

Learning Moment: Mint can easily overpower other flavors. During the holidays, mint cookies stored with other varieties can transfer flavor to the whole box, so keep that in mind when packing assortments.

The chocolate dough is tasty on its own, which is essential. It would also be a great base for other mix-ins I hope to experiment with later. For this batch I kept it classic: I used a full package of mint chips and added extra semisweet chips so every bite has chocolate. There’s nothing more disappointing than biting into a chocolate chip cookie and missing the chocolate.

These cookies bake up fairly thin—not like thick bakery-style cookies—and they’ll turn out that way whether you bake immediately or after resting the dough. I tested both methods: one batch baked right away and another after the dough rested overnight in the refrigerator.

Learning Moment: Resting cookie dough dries it slightly and often leads to a puffier cookie with deeper flavor development.

In this case the overnight rest improved the mingling of mint and chocolate, but I noticed no significant change in thickness. I actually enjoyed the cookies from the batch baked immediately a day later—the flavors had settled and the difference between the two batches became minimal.

The texture and flavor are the highlights. These cookies are delicious warmed briefly in the microwave or at room temperature straight from the jar. I plan to double the batch next time and freeze some dough for convenience. In summer, they’d make a quick base for cookie ice cream sandwiches—just sandwich a scoop of ice cream between two cookies and enjoy.

Enjoy this double chocolate mint chip cookie recipe!

p.s. — If mint chips are unavailable, chop Andes chocolate mints or a similar all-chocolate candy (not peppermint patties) to substitute; the results will be essentially the same.

Double Chocolate Mint Chip Cookies

Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

If you’re a fan of chocolate and mint, these double chocolate mint chip cookies belong on your to-bake list.

Ingredients

• 20 tablespoons unsalted butter, softened
• 1 cup granulated sugar
• 1 cup lightly packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 (10 ounce) package mint chocolate chips or chopped chocolate mints
• 1/2 cup semisweet chocolate chips

Instructions

1. Preheat oven to 350°F and line two baking sheets with parchment paper. Set aside.
2. In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened butter and both sugars until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, cocoa powder, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the mint chips and semisweet chocolate chips.
5. Use a tablespoon cookie scoop to portion the dough. If desired, refrigerate the dough up to 24 hours before baking. To freeze, portion the dough and store scoops in a sealed freezer bag.
6. Place dough scoops at least 1 1/2 inches apart on a prepared baking sheet. Bake for 8–9 minutes, until the edges look set. Remove from the oven and cool on the sheet for 5–10 minutes before transferring to a wire rack to cool completely.
7. Store cooled cookies in an airtight container at room temperature for up to three days.

Recommended Products

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• Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet (2 Pack), Silver
• Kitchen Aid Mixer
• 
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