Mint Chocolate Chip Cookies
These Mint Chocolate Chip Cookies are a dream come true for mint lovers! Soft, chewy and loaded with chocolate in every bite, they have the perfect balance of cool mint flavor and rich chocolate goodness. They’re an easy bakery-style cookie that feels just a little extra special - perfect for holidays and special occasions!
Servings 18
Calories 278kcal
Ingredients
- 2 ⅓ cups all-purpose flour 280 g
- 2 teaspoons corn starch
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¾ cup unsalted butter room temperature
- 1 cup granulated sugar
- ½ cup light brown sugar
- 1 egg room temperature
- 1 egg yolk room temperature
- 1 to 1 ½ teaspoons mint extract mint or peppermint extract
- 5 to 10 drops green gel food coloring plus a drop or two of blue if desired
- 1 cups semi-sweet chocolate chips
- 2 ounces bittersweet chocolate chopped (or use mini chocolate chips)
Instructions
- Combine all purpose flour, corn starch, baking powder, baking soda and salt and whisk just until combined.
- Add butter, granulated sugar and brown sugar to a large mixing bowl or the bowl of a stand mixer and beat on medium speed for 3 to 4 minutes until light and fluffy.
- Beat in the egg and egg yolk, mint or peppermint extract, and food color until the mixture is light and creamy.
- Add flour mixture gradually and mix just until combined.
- Mix in the chocolate chips and chopped chocolate.
- Scoop out cookie dough, about 3 tablespoons per cookie (I used a #24 scoop, slightly heaping), and roll the dough balls in your hands until smooth. Place on a parchment lined baking sheet or dish, cover and chill in refrigerator for at least one hour or overnight.
- Preheat oven to 325°F.
- Place cookie dough about 3 inches apart on a parchment lined baking sheet or a baking sheet with a silicone baking mat.
- Bake for 12 to 15 minutes in the preheated oven. The cookies are done when the edges just get a hint of brown.
- Let the cookies cool on the baking sheet for at least 10 minutes and then transfer to a wire racks to finish cooling.
Video
Notes
Storage Information
Tools and Equipment (affiliate links): Stand Mixer | Mixing Bowls | Measuring Cups | Measuring Spoons | Half Sheet Baking Sheet | #24 Cookie Scoop | Wire Cooling Rack | Parchment Sheets | Kitchen Scale
Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.
- Room Temperature: The cookies should be stored in an airtight container, and they should last up to 5 days.
- Make Ahead: Dough balls can be chilled overnight (and up to 72 hours) before baking.
- Freezing Dough: Freeze scooped dough balls on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Bake directly from frozen, adding 1–2 minutes to the baking time.
- Freezing Baked Cookies: Freeze fully cooled cookies in an airtight container for up to 2 months.
Tools and Equipment (affiliate links): Stand Mixer | Mixing Bowls | Measuring Cups | Measuring Spoons | Half Sheet Baking Sheet | #24 Cookie Scoop | Wire Cooling Rack | Parchment Sheets | Kitchen Scale
Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.
Nutrition
Calories: 278kcal | Carbohydrates: 37g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 104mg | Potassium: 141mg | Fiber: 1g | Sugar: 22g | Vitamin A: 271IU | Calcium: 35mg | Iron: 2mg
