Description
These melt-in-your-mouth mint chocolate chip cookies combine the refreshing flavor of fresh mint extract with the rich taste of semi-sweet chocolate chips. Soft, chewy, and slightly underbaked in the center for the perfect texture, these cookies are sure to delight mint and chocolate lovers alike.
Ingredients
Scale
Dry Ingredients
- 2 cups All-Purpose Flour (Can substitute with gluten-free flour)
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
Wet Ingredients
- 1 cup Unsalted Butter, softened
- 3/4 cup Granulated Sugar (Coconut sugar can be a healthier alternative)
- 3/4 cup Brown Sugar, packed (Light brown sugar can be used as a substitute)
- 2 large Eggs (Replace with flaxseed meal for a vegan version)
- 1 teaspoon Fresh Mint Extract (peppermint extract is stronger)
- 3 drops Green Food Coloring (optional)
Additional
- 1 cup Chocolate Chips (Semi-sweet or dark chocolate recommended)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking your cookies evenly.
- Combine Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, and salt until well blended. This ensures even distribution of leavening and seasoning agents.
- Cream Butter and Sugars: In a separate large bowl, beat the softened unsalted butter with granulated sugar and brown sugar for about 3-4 minutes until the mixture is light and fluffy. This incorporates air for a tender texture.
- Add Eggs and Flavoring: Incorporate the eggs one at a time, mixing well after each addition to ensure a smooth batter. Then add the fresh mint extract and the optional green food coloring for a vibrant minty appearance and flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid tough cookies. Then carefully fold in the chocolate chips to distribute them evenly without overworking the batter.
- Shape and Space Cookies: Drop tablespoon-sized portions of the cookie dough onto baking sheets lined with parchment paper or silicone mats, spacing them about two inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers remain slightly underbaked. This helps the cookies stay soft and chewy.
- Cool: Let the cookies cool on the baking sheet for five minutes to firm up slightly, then transfer them to wire racks to cool completely.
Notes
- For a vegan version, substitute eggs with flaxseed meal mixed with water.
- Green food coloring is optional but adds a festive touch to the cookies.
- Using fresh mint extract gives a fresher flavor than peppermint extract, which is stronger.
- Do not overmix the dough once the dry ingredients are added to keep cookies tender.
- Cookies are best enjoyed within a few days but can be frozen for longer storage.
- Substituting gluten-free flour makes this recipe gluten free, but texture may slightly vary.
