Mint Chocolate Chip Cookies Recipe
Crisp-edged, chewy-centered cookies packed with rich chocolate chips and refreshing mint flavor create the perfect balance of indulgence and cool sophistication.
Ingredients
<ul class="ingredients-main-list"> <li class="ingredients-single-item">230g unsalted butter, softened</li> <li class="ingredients-single-item">150g granulated sugar</li> <li class="ingredients-single-item">150g light brown sugar, packed</li> <li class="ingredients-single-item">2 large eggs, room temperature</li> <li class="ingredients-single-item">5ml vanilla extract</li> <li class="ingredients-single-item">5-7.5ml mint extract (not peppermint oil)</li> <li class="ingredients-single-item">340g all-purpose flour</li> <li class="ingredients-single-item">5g baking soda</li> <li class="ingredients-single-item">3g salt</li> <li class="ingredients-single-item">300g semi-sweet chocolate chips</li> <li class="ingredients-single-item">4-5 drops green food coloring (optional)</li> </ul>
Equipment
<ul class="equipment-main-list"> <li class="equipment-single-item">Electric mixer or stand mixer</li> <li class="equipment-single-item">Baking sheets</li> <li class="equipment-single-item">Parchment paper or silicone baking mats</li> <li class="equipment-single-item">Cookie scoop</li> </ul>
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Directions
<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper or silicone baking mats. This preparation ensures your cookies will release easily and bake evenly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes. This extended creaming process incorporates air into the mixture, creating the foundation for a tender cookie with slightly crisp edges. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Add the eggs one at a time, beating well after each addition until fully incorporated. Then mix in the vanilla extract and mint extract. Start with 5ml of mint extract and add more if desired, but be careful not to overdo it – mint extract can quickly become overpowering. Add green food coloring if using, starting with just a drop or two and increasing until you reach your desired shade. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined. Over-mixing at this stage can develop too much gluten, resulting in tough cookies. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Fold in the chocolate chips by hand using a rubber spatula, ensuring they're evenly distributed throughout the dough. The warmth from the mixer might have softened your dough slightly – if it feels too soft to scoop, refrigerate for 15-30 minutes until firmer. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Using a cookie scoop or tablespoon, portion the dough into balls about 2 tablespoons in size and place them on your prepared baking sheets, leaving about 5cm between each cookie to allow for spreading. For perfectly round cookies, roll the scooped dough between your palms to form smooth balls. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Bake in the preheated oven for 10-12 minutes, or until the edges are just turning golden but the centers still look slightly underdone. This is critical for achieving that perfect chewy texture – the cookies will continue to firm up as they cool. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Allow the cookies to cool on the baking sheets for 5 minutes (they'll be too soft to move immediately after baking). Then transfer them to wire racks to cool completely. As they cool, the contrast between the crisp edges and soft centers will develop. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, these cookies freeze beautifully – place them in a single layer in a freezer-safe container with parchment between layers for up to 3 months. </li> </ol>
Chef’s Notes
A few helpful details for making this recipe.
What's the secret to achieving chewy centres with crisp edges in mint cookies?
The key is not overmixing the dough once the flour is added, using the right butter-to-flour ratio, and most importantly, slightly underbaking the cookies. Remove them from the oven when edges are just golden but centres appear slightly underdone - they'll continue cooking on the hot baking sheet.
Can I freeze mint chocolate chip cookie dough for later use?
Absolutely! Roll the dough into balls, place them on a parchment-lined tray and freeze until solid. Transfer to a freezer bag for up to 3 months. When ready to bake, place the frozen dough balls directly on baking sheets and add 1-2 minutes to the baking time - no thawing needed!
How do I prevent my mint flavour from becoming overpowering?
Start with less mint extract than you think you need (about 5ml) and taste the dough before adding more. Remember that mint extract is potent and the flavour develops during baking. Using mint extract rather than peppermint oil gives a more balanced, less aggressive mint taste.
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