A light and refreshing take on the standard chocolate chip cookie. Make these delicious and not too sweet cookies for any chocolate lover. Mint double chocolate chip cookies, who could say no?

Mint Double-Chocolate Chip cookies

I love the taste of dark chocolate paired with peppermint. I love it so much that I buy those dark chocolate mini-Swiss-chocolate-bars at Costco and eat one with a peppermint Altoid in my mouth. It wakes me up! Peppermint speaks to me of cool, invigorating freshness and chocolate is smooth, comfortable. So mint double chocolate cookies are like a comforting, refreshing pick-me-up for the holidays. They are just as easy to make as chocolate chip cookies but taste like JOY.

Here’s my easy recipe for Mint Double Chocolate Chip Cookies

Ingredients:

1 lb. of butter

3 cups of organic sugar

2 large eggs

1 tsp. vanilla

¾ cup of organic cocoa

4 cups of all-purpose flour

2 tsp. baking powder

½ cup slivered almonds

1 ½ cup peppermint-chocolate chips

Method:

Cream butter with sugar until it is light. Beat in the eggs, vanilla, and cocoa. Keep beating until all the lumps are out of the cocoa and the mixture is smooth.

Mix in flour and baking powder. Remove from stand mixer and gently fold in almonds and chocolate chips. If the mixture is too moist, fold in ½ cup more flour. Flour hands and roll balls of dough in your palms so that they are walnut size. Put on a greased baking sheet and bake in 350F oven for 12 minutes. Cool on a wire rack. Makes 3 doz. 4-inch cookies.

Mint Double Chocolate Chip Cookies

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Author: Chris Dalziel
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Yield: 3 dozen cookies 1x
Category: Dessert
Method: Baking
Cuisine: n/a

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Description

A lighter and refreshing take on a standard chocolate chip cookie.

Ingredients

Scale

1 lb. of butter
3 cups of organic sugar
2 large eggs
1 tsp. vanilla
¾ cup of organic cocoa
4 cups of all-purpose flour
2 tsp. baking powder
½ cup slivered almonds
1 ½ cup peppermint-chocolate chips

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Instructions

Cream butter with sugar until it is light.
Beat in the eggs, vanilla, and cocoa.
Keep beating until all the lumps are out of the cocoa and the mixture is smooth.
Mix in flour and baking powder.
Remove from stand mixer and gently fold in almonds and chocolate chips.
If mixture is too moist, fold in ½ cup more flour.
Flour hands and roll balls of dough in your palms so that they are walnut size.
Put on greased baking sheet and bake in 350F oven for 12 minutes.
Cool on wire rack.