Soft and chewy double chocolate mint cookies are perfect for chocolate and mint lovers! These cookies use mint chocolate chips as the add-in for a fresh minty taste!
Author: Eva Bakes
1/2cupunsweetened cocoa powder
1 and 2/3cups (about one 10-ounce package)mint flavored chocolate chips
Preheat your oven to 350 degrees F. Line two cookie sheets with parchment paper or line with silicone mats and set aside.
In a medium sized bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In the bowl of your stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugar together on medium speed until light and fluffy, about 2-3 minutes.
Add the egg and vanilla and mix until combined.
Turn the mixer down to low and slowly add in the dry ingredients. Mix until everything just comes together.
Turn the mixer off and fold in the chocolate chips using a wooden spoon or a rubber/silicone spatula.
Drop spoonfuls of dough (about golf-ball sized; I used my medium cookie scoop to help with this) onto your prepared baking sheets. Make sure to leave at least 2 inches in between each cookie since they will spread.
Bake in your preheated oven for 4 minutes. Then rotate the pans top to bottom and front to back. Bake for another 4-5 minutes.
The cookies may appear to be gooey in the middle, but that is OK. Do not over bake the cookies or they will turn out hard. The cookies will firm up while cooling.
Cookies should be stored in an airtight container at room temperature and will keep for several days. They can also be frozen and thawed. Unless you're at my house. In that case, there is no chance we'd have any leftovers to freeze.Source: Hershey's