Mint and chocolate are a match made in heaven, and these tender, chewy cookies are no exception!
I'm not sure exactly when the start of swimsuit season turned from a time of excitement and anticipation to one of sheer dread. There was a point in my life when shopping for a new swimsuit was pleasurable. Now I would rather have bamboo growing underneath my fingernails than spend an afternoon looking for a lycra skin-baring garment. My husband tries not to look like a deer in headlights when I slink out, wearing some multi-colored empire waist number that is supposed to emphasis my assets, and ask "Does this make me look fat?" He quickly and cheerfully answers, "No, dear." He has that one down. I'm pretty certain that is lesson number one in the husband handbook, followed closely by how to leave the toilet seat down and how to shop for a suitable gift Valentine's Day gift in Victoria Secret without fleeing in terror.
Rather than becoming overwrought about the imminent onset of lycra-fest, I decided to deal with the problem head on. The only logical solution was to make a large batch of cookies. And these are not just any cookies. If you like chocolate, why just stop at one kind? These triple chocolate, chewy daughters of darkness have a subtle, but intoxicating hint of mint. As soon as I caught the scent of these cookies, I knew that if they tasted as good as they smelled, I would be set to gain 5 pounds in the next couple of days. Unfortunately, they tasted even better. Swimsuit shopping will have to wait.
Preheat the oven to 350 degrees F, with the oven racks in the upper-middle and lower-middle positions. Line 2 large baking sheets with parchment paper.
In a medium bowl, melt 16 ounces semi-sweet chocolate (I just used chocolate chips). This can be done by placing the bowl over a pot of simmering water (for a make-shift double-boiler) or in the microwave at 50% power. Stir and set aside to cool.
In a medium bowl, whisk together 2 cups all-purpose flour, ½ cup unsweetened cocoa powder, 2 teaspoons baking powder, and ¾ teaspoon salt.
In the bowl of a stand mixer (or in a large bowl, using a hand electric mixer), beat 10 tablespoons (1 ¼ sticks) softened unsalted butter, 1 ½ cups (packed) brown sugar, and ½ cup granulated sugar at medium at speed until the mixture is light and fluffy, 3 to 5 minutes.
Using 4 eggs, add one egg a time to the butter mixture, beating after each addition. Add 2 teaspoons vanilla extract and beat until combined. Add the cooled melted chocolate and beat until well combined.
Reduce the mixer speed to low and gradually add the flour mixture. Mix until just combined. Stir in 1 ½ cup mint-chocolate baking bits, such as the ones made by Andes. If you can't find these baking bits, simply crush any chocolate-mint chocolate bar or squares.
Cover the bowl with plastic wrap and let the mixture sit at room temperature for 15 to 20 minutes, or until the mixture is easy to scoop and fudge-like.
Using 3 tablespoons of dough for each cookie, roll the dough into balls and place on the prepared baking sheets, 2 inches apart.
Place the baking sheets in the oven and bake for 10 to 12 minutes, switching the position of the sheets and rotating them back to front halfway through baking. The cookies are baked when the edges are set, but the center are still soft. The cookies will still look a little raw in between the cracks, but are done.
Let the cookies cool on the baking sheets for 10 minutes, then remove to a wire rack. Repeat with the rest of the dough, using cooled cookie sheets. Serve the cookies warm or at room temperature.
Other chocolate-mint cookies:
Cookin' Canuck's Chocolate & Peppermint Bark Cookies
Two Peas and Their Pod's Chocolate Mint Chip Cookies
Inspired Bites' Chocolate Mint Cookie Drops
101 Cookbooks' Thin Mint Cookies
Printable Recipe
Want to save this recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Triple Chocolate Mint Cookie Recipe
Ingredients
- 16 ounces semi-sweet chocolate I used chocolate chips
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 4 large eggs
- 2 teaspoon vanilla extract
- 10 tablespoons 1 ¼ sticks unsalted butter, softened
- 1 ½ cup packed brown sugar
- ½ cup granulated sugar
- 1 ½ cups Andes mint chocolate baking bits or any mint-chocolate chocolate bar, crushed
Instructions
- Preheat the oven to 350 degrees F, with the oven racks in the upper-middle and lower-middle positions. Line 2 large baking sheets with parchment paper.
- In a medium bowl, melt semi-sweet chocolate. This can be done by placing the bowl over a pot of simmering water (for a make-shift double-boiler) or in the microwave at 50% power. Stir and set aside to cool.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. In the bowl of a stand mixer (or in a large bowl, using a hand electric mixer), beat butter, brown sugar, and granulated sugar at medium at speed until the mixture is light and fluffy, 3 to 5 minutes. Add one egg a time to the butter mixture, beating after each addition. Add vanilla extract and beat until combined. Add the cooled melted chocolate and beat until well combined.
- Reduce the mixer speed to low and gradually add the flour mixture. Mix until just combined. Stir in mint-chocolate baking bits. Cover the bowl with plastic wrap and let the mixture sit at room temperature for 15 to 20 minutes, or until the mixture is easy to scoop and fudge-like.
- Using 3 tablespoons of dough for each cookie, roll the dough into balls and place on the prepared baking sheets, 2 inches apart. Place the baking sheets in the oven and bake for 10 to 12 minutes, switching the position of the sheets and rotating them back to front halfway through baking. The cookies are baked when the edges are set, but the center are still soft. The cookies will still look a little raw in between the cracks, but are done.
- Let the cookies cool on the baking sheets for 10 minutes, then remove to a wire rack. Repeat with the rest of the dough, using cooled cookie sheets. Serve the cookies warm or at room temperature.
Notes
Nutrition
Anna
My absolute favorite cookies! I have baked these for various occasions and people love them. Thank you!
Becca
These are on my top 3 fav cookie list. I made a ton of batches last Christmas - everyone loves them! I was planning to make them again this Christmas but wanted your thoughts on freezing the dough. Did you think it will freeze well? Have you ever tried freezing it? Or do you think I should freeze the cookies after they're baked? Would love to hear your thoughts on this. Thanks! Love the blog!
Dara (Cookin' Canuck)
Hi Becca, I'm so glad you enjoy the cookies. They are some of our favorites, too! I haven't tried freezing the dough, but I don't see any reason why you couldn't do so. I think they'd also freeze well after baking.