Holiday Baking – Thick Mint Chocolate Chip Cookies
I’m always excited about eating cookies around the holidays! My personal favorite desserts have both chocolate and mint in them and I couldn’t find a cookie recipe I really liked. So, I made this recipe (and tested it about 30 times :D). I prefer a thick cakey cookie (almost like a brownie). If you like a more thin cookie, don’t melt the butter and use regular flour instead of cake flower. You can also substitute more butter for the shortening if you can’t find it or like a more thin cookie.
Here’s my recipe:
Thick Mint Chocolate Chip Cookies
This is my version of a popular scouting cookie. Instead of thin and crispy, these are thick and chewy!
Prep time: 25 Minutes
Cook time: 40 Minutes
Total time: 1 Hour, 35 Minutes
- 2 Cups Bread Flour
- 1/2 Cup Unsweetened Dark Chocolate Cocoa Powder
- 1 Teaspoon Baking Powder
- 1 Teaspoon Salt
- 1/2 Cup Unsalted Butter, Melted
- 1/2 Cup Butter-Flavored Shortening
- 1 1/4 Cups Brown Sugar
- 1/4 Cup White Sugar
- 1 Egg
- 1 Teaspoon Vanilla Extract
- 1/2 Teaspoon Peppermint Extract
- 1 Egg Yolk
- 1 (12 Ounce Bag) Dark Chocolate Chips
- Preheat an oven to 375 degrees F (190 degrees C). Combine flour, cocoa, baking powder, and salt together in a bowl.
- Beat the butter, shortening, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Beat the whole egg into the butter mixture until completely blended, then beat in the vanilla extract and peppermint extract with the egg yolk. Mix the flour mixture into the wet ingredients until just incorporated. Fold in the chocolate chips, mixing just enough to evenly combine. Scoop up the dough by heaping teaspoons and roll into 1/2-inch balls. Place 2 inches apart onto ungreased baking sheets.
- Bake in the preheated oven until the edges of the cookies become firm (the center will be slightly soft), about 10 minutes. Cool on the baking sheets for 10 minutes before removing to cool completely on a wire rack.
Hope you enjoy it!