Mint Double Chocolate Chip Cookies

"In the mood for a Girl Scouts’ Thin Mint cookie? This is the adult version of the classic."

By The Editors

Cookie Classics Made Easy by Brandi Scalise

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Is there anything better than a chocolate cookie with a hint of mint, especially around the holidays? From Cookie Classics Made Easy (Storey), by Brandi Scalise, this cookie recipe is a winner.

Cookie Classics Made Easy

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1 cup (2 sticks) butter, room temperature
1 cup granulated sugar
1/2 cup firmly packed dark brown sugar
2 eggs
1 teaspoon vanilla extract
1 tablespoon mint extract
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda
2/3 cup Hershey’s Special Dark unsweetened cocoa powder
2 cups all-purpose flour
2 cups semisweet chocolate chips
1 cup confectioners’ sugar

1. Preheat the oven to 375 degrees F. If using regular (nonstick) cookie sheets, line with parchment paper.

2. Combine the butter, granulated sugar, brown sugar, eggs, vanilla, mint extract, baking powder, salt, and baking soda in a large mixing bowl. Mix well, preferably with an electric mixer, occasionally scraping the sides of the bowl. Add the cocoa powder, flour, and chocolate chips, and mix well again.

3. Using a 1 1/2-inch cookie scoop or a large rounded teaspoon, scoop out the dough and roll it between the palms of your hands into balls. Roll the balls in the confectioners’ sugar, then place about 1 inch apart on the cookie sheets.

4. Bake for 13 to 15 minutes, until you can smell a wonderful chocolate aroma filling the air. Transfer to a wire rack and let cool.

Makes 3 dozen cookies

Excerpted from Cookie Classics Made Easy © by Brandi Scalise, photography by Katie Craig, used with permission from Storey Publishing.


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