Mint Chocolate Chip Cookies

There’s something truly special about baking cookies that transport you back to your childhood, and Mint Chocolate Chip Cookies do just that for me. The combination of rich chocolate and the refreshing zing of mint is reminiscent of those long summer days spent enjoying treats after a day of playing outside. I remember my grandma always had a batch ready whenever I visited. The smell of warm cookies wafting through the kitchen was irresistible. This recipe is my attempt to recreate those memories, filled with love and the joy of sharing something delicious with family and friends.

Key Ingredients for Mint Chocolate Chip Cookies

When it comes to the ingredients for Mint Chocolate Chip Cookies, each element plays a crucial role in achieving the perfect blend of flavors and textures. The rich buttery base, the sweetness of the sugars, and the delightful addition of mint and dark chocolate create a cookie that’s soft on the inside with a slight crunch on the outside.

• Unsalted butter: This is the foundation of any cookie. It adds richness and moisture.
• Greek yogurt: Using Greek yogurt makes the cookies tender while keeping them slightly healthier.
• Coconut sugar: This brings a subtle caramel flavor, enhancing the overall taste.
• Granulated sugar: Adds sweetness and helps with the cookie’s structure.
• Large egg: Binds the ingredients together and contributes to the cookie’s chewy texture.
• Vanilla extract: A flavor enhancer that pairs wonderfully with chocolate.
• Baking soda: This leavening agent helps the cookies rise and become fluffy.
• Kosher salt: Balances the sweetness and enhances flavors.
• White whole wheat flour: Provides a nutty flavor and a touch of healthy fiber.
• Mixed mint and dark chocolate chips: The star of the show! They bring both flavor and a beautiful contrast.

Cooking Method for Mint Chocolate Chip Cookies

Making Mint Chocolate Chip Cookies is a simple and enjoyable process. You’ll be amazed at how quickly the dough comes together and transforms into delicious cookies. Let’s dive into the step-by-step method for creating these delightful treats.

1. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream unsalted butter, Greek yogurt, coconut sugar, and granulated sugar with an electric mixer on medium speed. Beat until the mixture is very light and fluffy, which should take about four full minutes. Remember to stop occasionally to scrape down the sides of the bowl to ensure all ingredients are mixed well.

2. Once the mixture is fluffy, add the large egg and vanilla extract. Beat until these ingredients are fully incorporated. The mixture may look a bit curdled, but that’s perfectly fine; it’s all part of the process!

3. Next, beat in the baking soda and kosher salt until they are combined thoroughly. This step is crucial, as it sets the stage for the cookie’s texture.

4. Reduce the mixer speed to low and gradually add the white whole wheat flour. Beat just until the flour disappears; overmixing can lead to tough cookies. At this point, the dough will look a bit crumbly.

5. Using a rubber spatula or wooden spoon, gently stir in the mixed mint and dark chocolate chips. This is where the magic happens; the chocolate should be evenly distributed throughout the dough.

6. For the best flavor and texture, refrigerate the dough for at least one hour or even overnight. This allows the dry ingredients to absorb moisture, resulting in a perfect cookie.

7. When you’re ready to bake, place a rack in the center of your oven and preheat it to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.

8. Using a cookie scoop or spoon, portion the cookie dough by heaping tablespoons, spacing them about one inch apart on the prepared baking sheet. This ensures even baking and gives them room to spread.

9. Bake the cookies for about seven minutes. They should look barely dry on the top and edges but still remain gooey and soft inside. Don’t worry if they seem a bit underdone; they will continue to cook as they cool.

10. Once they’re done, let the cookies cool on the baking sheet for about five minutes. Afterward, gently transfer them to a cooling rack. A helpful tip is to slide the parchment or silicone mat off the baking sheet onto the cooling rack.

Substitutions and Tips

When it comes to making Mint Chocolate Chip Cookies, here are some helpful tips and substitutions you might consider:

• Storage: Store any leftover cookies in an airtight container at room temperature for up to four days to maintain freshness.
• Freezing: You can freeze the cookies in an airtight container for up to three months. Thaw them at room temperature before enjoying.
• Variations: Feel free to swap in different types of chocolate chips, such as dark chocolate or white chocolate, for a unique flavor twist.
• Make-Ahead Dough: Prepare the dough in advance and store it in the refrigerator for up to three days or freeze for up to three months.
• Cookie Dough Balls: You can also freeze scooped cookie balls. Place them on a baking sheet to freeze, then transfer them to a zip-top bag for easy baking later.

What to Pair With Mint Chocolate Chip Cookies

If you’re thinking about how to serve your delicious Mint Chocolate Chip Cookies, consider these ideas:

• With Milk: Nothing beats enjoying warm cookies with a cold glass of milk. It’s a classic pairing that enhances the flavors.
• For Dessert: Perfect for after dinner or as a sweet afternoon treat, these cookies are versatile enough for any time of day.
• Snack Time: These cookies make for an excellent snack during the day when you need a little pick-me-up.
• Occasions: Whether it’s a birthday party, holiday gathering, or just a cozy family night at home, these cookies fit right in.
• Seasonal Pairing: Serve alongside a scoop of mint chocolate chip ice cream for an extra indulgent treat.

FAQ

Conclusion

These Mint Chocolate Chip Cookies are not just cookies; they are a delightful journey back to joyful memories. The balance of minty freshness and rich chocolate makes them irresistible. I encourage you to try this recipe and share the love with others. Whether enjoyed warm from the oven or stored for later, these cookies are bound to bring smiles to everyone who tastes them.

Mint Chocolate Chip Cookies

The ultimate comfort food, these Mint Chocolate Chip Cookies are soft, chewy, and bursting with flavor. The perfect combination of refreshing mint and rich chocolate makes for an irresistible treat that’s easy to whip up. Bake a batch tonight and treat yourself to a delicious indulgence!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 7 minutes mins

Total Time 27 minutes mins

Course Desserts

Cuisine American

Servings 28 cookies

Calories 120 kcal

Equipment

• Wooden Spoon
• Mixing Bowl
• Chef's Knife
• Baking Sheet
• Oven

Ingredients

  

• 5 tablespoons Unsalted butter at room temperature
• 2 tablespoons Nonfat plain Greek yogurt at room temperature
• ¾ cup plus 2 tablespoons Coconut sugar or substitute light or dark brown sugar
• ¼ cup Granulated sugar
• 1 large Egg at room temperature
• 1 ½ teaspoons Pure vanilla extract
• ¾ teaspoon Baking soda
• ½ teaspoon Kosher salt
• 1 ¾ cups White whole wheat flour
• 10 ounces Mixed mint and dark chocolate chips (1 bag) (OR swap 3/4 cup dark chocolate chips (at least 62%) and 3/4 cup mint baking chips, Andes creme de menthe baking pieces, or chopped Andes mints)

Instructions

 

• In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the unsalted butter, Greek yogurt, coconut sugar, and granulated sugar with an electric mixer on medium speed until very light and fluffy, about 4 full minutes, stopping to scrape the bowl as needed.
• Add egg and vanilla extract. Beat until incorporated, scraping down the bowl as needed. The mixture will look curdled, which is just fine.
• Beat in the baking soda and salt until combined. Reduce the mixer speed to low and gradually add the white whole wheat flour, beating just until it disappears. The dough will look crumbly.
• By hand with a rubber spatula or wooden spoon, stir in the mixed mint and dark chocolate chips. For the best flavor and to make sure the cookies are not too dry, refrigerate for at least 1 hour or overnight.
• When ready to bake, place a rack in the center of your oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
• With a cookie scoop or spoon, portion the cookies by heaping tablespoons, spacing them 1 inch apart on the prepared baking sheet. Bake for 7 minutes, until barely dry on the top and edges but still gooey and soft inside.
• Let cool on the baking sheet for 5 minutes, then gently transfer to a cooling rack. (I like to slide my piece of parchment or silicone baking mat right off the baking sheet and onto the cooling rack.)

Notes

• BAKING NOTE: You can bake the cookies right away without chilling, but the wheat flavor of the flour will be more pronounced, and they will taste a bit drier. Refrigerating allows the “wheat” taste to mellow and the dry ingredients to absorb moisture from the wet, resulting in a more perfect cookie. It’s worth the wait!
• TO MAKE COOKIE DOUGH AHEAD: Dough can be prepared through Step 1 and stored covered in the refrigerator for up to 3 days or frozen for up to 3 months. Let stand at room temperature until soft enough to scoop, then bake as directed.
• TO MAKE COOKIE DOUGH BALLS AHEAD: Scooped cookie balls can be refrigerated for up to 3 days or frozen for up to 3 months. To freeze, place the unbaked cookie balls on a baking sheet, freeze, then transfer to a ziptop bag. Bake directly from frozen, adding a minute or two to the baking time.
• TO STORE: Baked cookies can be stored in an airtight container at room temperature for up to 4 days.
• TO FREEZE: Freeze cookies in an airtight freezer-safe storage container for up to 3 months. Thaw and enjoy as desired.

Keyword chocolate chip cookies, Chocolate Mint Cookies, Mint Chip Cookies, Mint Chocolate Cookies