Soft Chocolate and mint cookies? If I would have been asked 5 or 6 years ago about mixing chocolate and mint, I would have probably raised my eyebrows and ended up without a reply.
So, 5 or 6 years ago I had for the first time a Starbucks chocolate-mint hot drink that tasted so good that each Christmas time I prepare it at home using my personal Christmas blend. Well it’s not like the original one, but still it’s so delicious. Maybe one day, while it’s still winter time I’ll share my own recipe of chocolate-mint hot drink.
As I already mentioned here, this December I had the chance to try-out new recipes and also never turn off the oven (haha, you can guess my electric bill). So I’ve decided to convert my favourite drink into cookies.
Just bear in mind that these cookies tend to spread while baking, so make sure to leave some space while placing them in the baking tray. My suggestion is to bake them in tranches.
Soft Chocolate and mint cookies
- • 56 gr butter at room temperature
- • 140 gr white sugar
- • 54 gr brown sugar
- • 3 eggs
- • 54 gr cocoa
- • 50 gr dark chocolate chips
- • 175gr flour
- • 1 tsp. baking powder
- • ¼ tsp. salt
- • 1 tsp. mint extract
- • Icing sugar for dusting cookies
- Step 1 Preheat oven 180 C
- Step 2 In a mixing bowl beat the softened butter and both sugars until light and fluffy
- Step 3 Add the eggs and mix well until combined
- Step 4 Pour over the mixture the chocolate chips and stir with a spatula
- Step 5 Add at once the mint extract, cocoa, salt, flour and baking powder and mix through with a spatula taking care to not overmix
- Step 6 Drop the dough using a small ice-cream scoop onto the baking tray fitted with parchment paper
- Step 7 Place 8 walnut-size cookies in one baking tray leaving some space from each other and bake them for about 11 minutes
- Step 8 Remove from the oven and transfer them carefully in a cooling rack
- Step 9 Continue with the remaining dough
- Step 10 After the cookies are completely cooled sprinkle with icing sugar and serve