Not all cookies have a story. Sometimes they just happen…
Two years ago as part of my Christmas treat bag, I wanted to make a chocolate cookie with mint chips. I know, original right? But even so I didn’t find many recipes at that time that made me want to bake them. What I finally did find was a chocolate chocolate chip recipe on All Recipes that had great user reviews… Winner, winner chicken dinner.
So, two years ago, I made the chocolate chocolate chip cookies and replaced the chocolate chips with mint chips. And they were good cookies. So I filed away the recipe to use again someday. This year I wasn’t planning to make these cookies. At all. But then there I was last week, walking through Target, when all of a sudden… duh duh duhnnnn… a bag of dark chocolate and mint chips jumped into my cart. I swear, it just flung itself at me. So really, what else could I do?
It didn’t matter that they weren’t originally scheduled to be part of the 12 days of cookies (I’m not very good at following a schedule anyway…). The chips had spoken.
This time I used a mix of both brown and white sugar instead of just white sugar. This made the cookie chewy. And the mix of dark chocolate and mint chips was better than all mint chips (it was minty but extra chocolatey at the same time… which in my book is better than good).
[Factoid: brown sugar is more hydrophilic than white sugar. Which means it attracts moisture from the air. This can help to make cookies chewy and moist. Whereas if you want a crisp cookie you want to use more white sugar.]
Chocolate chocolate mint chip cookies
(adapted from All Recipes)
Bonus points: This cookie dough freezes well. Scoop the dough as you would when baking it and line up as many of the dough balls on a baking sheet that will fit. Then place the baking sheet in the freezer until all of the dough balls are completely frozen. At that point, you can put all of the dough balls into a freezer bag. Voíla, instant cookies. To bake from frozen, extend the baking time to 10-12 minutes.
Makes about 4 dozen.
1 cup butter, softened
3/4 cup white sugar
3/4 cup brown sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 10 ounce bag of mint or mint+chocolate chips (about 1 1/2 cups)
- Preheat oven to 350 degrees.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla.
- Combine the flour, cocoa, baking soda, and salt. Stir into butter mixture until well blended.
- Mix in the chips. Drop by a rounded tablespoon onto an ungreased baking sheet. [I like to use a small cookie scoop and a half sheet pan lined with a silpat or parchment paper]
- Bake for 8 to 10 minutes, or just until set. Cool on pan for about 2 minutes then cool completely on a wire rack.
- Sit back and listen to the Mmms and Ooohs.
- This cookie dough would also be good with peanut butter chips, regular chocolate chips, white chocolate chips,… I’d guess most any kind of chip. It’s just a really good chocolate cookie dough.