Soft and chewy chocolate cookies with mint chocolate chunks baked into them. It’s a chocolate lover’s dream!
For more Christmas baking inspiration take a look at our Cookie Recipe Collection.
Have you finished your Christmas baking yet? If not, let me tempt you with a batch or two of these indulgent double chocolate cookies. They are crispy around the edges and soft and chewy in the middle.
Rich and decadent chocolate is balanced out with a light sprinkling of flaked sea salt in this recipe.
Why You’ll Love Them
These cookies have a wide appeal to kids and adults alike as they are easy to fall in love with. Children will adore the double chocolate aspect of this recipe. So rich with soft centres reminiscent of brownies.
That being said they are not cloyingly sweet. Adults will appreciate the mint and sea salt flavours, balancing our the richness of chocolate.
Apart from everything mentioned above, they are SO easy to make. The main thing to watch out for is NOT overbaking them, which will turn them hard.
Recipe Tips and Notes
- Make sure your butter is at room temperature. While a simple thing, it’s very important to the success of the recipe.
- If you happen to forget to take your butter out of the fridge, grate it on a cheese grater, let it sit for 10-15 minutes at room temperature and it will be ready to use!
- Use unsweetened cocoa powder and good quality dark chocolate with mint flavour. I got mine from Aldi.
- If you are unable to find mint flavoured chocolate, you can use either mint chocolate chips or use regular chocolate and add 1 teaspoon of peppermint extract.
- These cookies spread in the oven, so to avoid them merging together place the cookies 1 inch apart on a baking sheet.
- You can easily double the recipe by doubling each ingredient.
- If you don’t care for the mint flavour, use regular chocolate.
- Finally allow the cookie to cool for 5 minutes before moving them to a cooling rack to avoid breaking fragile, straight out of the oven cookies.
Favourite Christmas Treats to Try:
- Almond Thumbprint Cookies with Chocolate
- Candied Almonds
- Brown Butter Hazelnut Blondies
- Matcha White Chocolate Cookies (Grinch Cookies)
Double Chocolate Mint Cookies
- 140g/1 cup plain flour/all purpose flour
- 30g/1/4 cup cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- 125g/1/2 cup softened butter unsalted
- 100g/1/2 cup brown sugar
- 50g/1/4 cup white granulated sugar
- 1 egg large
- 1 tsp vanilla
- 200g/7 oz mint flavoured chocolate see notes
- 4 tbsp chocolate chips or chopped chocolate optional
- 1 tsp flaked sea salt
- Preheat the oven to 190C/375F. In a medium bowl combine the dry ingredients; flour, cocoa powder, baking soda and salt.
- In the bowl of a stand mixer, fitted with a paddle attachment, cream the butter with the brown and white sugar until light and fluffy, then beat in the egg and vanilla.
- Add the mixed dry ingredients to the butter and sugar mixture and start combining them on low speed. Stop once in a while, scrape the sides with a flexible spatula and continue beating until the dough forms. Mix in the chopped mint flavoured chocolate and give everything a brief mix until the chocolate is well incorporated into the cookie dough but do not overmix. We don't want to break the chocolate.
- Scoop the dough with a small cookie scoop and place the dough balls on parchment or silicone lined cookie sheet 1 inch apart as they will spread in the oven. Bake in the preheated oven for 8-10 minutes or until hard around the edges. Take out of the oven and sprinkle with chopped chocolate or press a few chocolate chips into warm and soft cookies, then top with the flaked sea salt.
- Let the cookies cool for 5 minutes, then transfer on wire rack to cool completely.
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