Double Chocolate Mint Cookies
Soft and chewy chocolate cookies with mint chocolate chunks baked into them.
Ingredients
- 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
Instructions
- 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.
Notes
If you are not able to find mint flavoured chocolate, use regular chocolate +1 tsp peppermint extract flavouring.
Nutrition
Calories: 141kcalCarbohydrates: 24gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 10mgSodium: 201mgPotassium: 77mgFiber: 2gSugar: 16gVitamin A: 21IUVitamin C: 0.02mgCalcium: 16mgIron: 1mg
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