Description
Delight in these Green Mint Chocolate Chip Cookies, a festive twist on classic chocolate chip cookies with a refreshing peppermint flavor and vibrant green color. Soft, chewy, and loaded with chunks of dark chocolate, these cookies are perfect for holiday treats or any mint chocolate craving.
Ingredients
Units
Scale
Wet Ingredients
- 1 cup Butter, softened
- 1 1/2 cups Sugar
- 2 Large Eggs
- 1 Egg yolk
- 1 teaspoon Peppermint Extract
- 10 Drops Green Food Coloring
Dry Ingredients
- 3 1/4 cups Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 1/2 teaspoons Cream of Tartar
- 1 teaspoon Cornstarch
- 1/2 teaspoon Salt
Chocolate
- 12 ounces Dark Chocolate Bars, chopped (divide as specified)
Instructions
- Cream Butter and Sugar: In a large bowl or stand mixer, beat the softened butter and sugar together for 1 minute. Scrape down the sides and bottom of the bowl, then beat on medium for another 1-2 minutes until the mixture is light and fluffy.
- Add Eggs, Extract and Color: Add the 2 large eggs, 1 egg yolk, peppermint extract, and green food coloring to the creamed mixture. Beat just until smooth and combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cream of tartar, cornstarch, and salt to evenly distribute all leavening agents and dry components.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet ingredients and mix until the flour is mostly incorporated. Avoid overmixing to keep cookies tender.
- Add Chocolate: Stir in half of the chopped dark chocolate directly into the dough. Coarsely chop the remaining chocolate and then add these chunks to the dough to create those classic melty flecks reminiscent of mint chocolate chip ice cream. Mix gently until combined.
- Chill Dough: Cover the dough and refrigerate for 1 to 2 hours to firm up, which helps prevent spreading during baking and enhances the flavor.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone baking mat to prevent sticking and promote even baking.
- Shape Cookies: Using a ¼ cup measuring cup, scoop balls of chilled dough and place them spaced apart on the prepared baking sheets to allow for spreading.
- Bake: Bake the cookies at 350°F for 8 to 10 minutes or until edges are just beginning to turn golden and the tops remain pale. Avoid browning the tops to maintain a soft texture.
- Cool: Let cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.
Notes
- Recipe adapted from Little Dairy on the Prairie.
- Cookies can be frozen for up to 3 months in an airtight container.
- Using chopped dark chocolate bars instead of chips gives a better melty texture and flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 40mg
