Day #3 in the cookie thon - and today's cookie is Mint Choc Chip for Monday. These are super chocolate flavored, definitely curbs that sweet tooth. I baked mine for the full 12 minutes and they were still super fluffy in the middle. Also using the small ice cream scoop, this batch makes 3 dozen. ENJOY.
- 1 cup of butter, softened
- 1 cup sugar
- 1 cup brown sugar, packed
- 2 eggs
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 1/2 tsp peppermint extract
- ¾ cup cocoa powder
- 2 ¼ cup all-purpose flower
- 12 oz. semi-sweet chocolate chips
Cream the butter in a large bowl with a hand mixer for about 2 minutes until fluffy. Add sugars and beat for 3 to 5 minutes. This is crucial, the sugar crystals puncture tiny holes in the butter making it fluffy, ultimately resulting in a soft and fluffy cookies.
Beat in the eggs one at a time until well combined. Add in the salt, extracts and baking soda, beat in.
Add in the cocoa powder and beat in (if you're not confident is your stills to beat in cocoa powder without covering yourself with cocoa powder shrapnel spewing from the bowl, feel free to use a spatula).
Once combined, beat in the flour ½ cup at a time. Once combined, stir and fold on chocolate chips.
Cover bowl in plastic wrap and place in the refrigerator for a minimum of 30 minutes. During this time, preheat the oven to 375 degrees.
Using a small sized cookie scoop, or a tablespoon, make small balls of dough and place 1 ½ inches apart on an ungreased cookie sheet lined with parchment paper or a silpat. Bake for 10-12 minutes. Cool completely on a wire rack and store in an airtight container.
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