Name: Mint Chocolate Chip Cookies Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 1 h 29 min
Cuisine: American
Ingredients: 125g salted butter; 125g light brown soft sugar; 100g caster sugar; 1 large egg; 225g plain flour; ½ tsp baking powder; 2 drops peppermint extract; 100g dark chocolate chips; 100g dark chocolate, roughly chopped; 3 peppermint candy canes, finely chopped or crushed

Instructions

Step 1: Melt the butter in a pan and leave it to cool for a few minutes. Pour the melted butter into a large bowl, then whisk in both sugars and the egg until the mixture is combined.

Step 2: Using a wooden spoon, mix in the flour and baking powder until the dough comes together. Beat in the peppermint extract, then fold in the chocolate chips. Wrap the dough well and chill in the fridge for 1 hour.

Step 3: Preheat the oven to 180°C (160°C fan/gas mark 4). Divide the dough into 16 equal pieces (about 45g each) and roll each into a ball. Arrange the dough balls on two baking trays lined with baking parchment, spacing them well apart, and press them down slightly.

Step 4: Bake the cookies for 10 minutes. Remove the trays from the oven and tap them sharply on a work surface to flatten the cookies. Return the trays to the oven and repeat the tapping after 2 minutes, then again after another 2 minutes. The total baking time should be about 14 minutes.

Step 5: Leave the cookies to cool completely on the trays. Meanwhile, melt the chopped dark chocolate in a heatproof bowl over simmering water or in 15-second bursts in the microwave, stirring between each.

Step 6: Line a baking tray with baking parchment. Dip half of each cooled cookie into the melted chocolate, place them on the tray, and sprinkle with the crushed peppermint candy canes. Transfer the tray to the fridge and chill for 30 minutes to set the chocolate.

Tips & Variations

For a stronger mint flavor, add an extra drop of peppermint extract, but be careful as it can overpower the other tastes.

Substitute candy canes with crushed Andes mints or peppermint candies for a different texture.

Use milk chocolate instead of dark chocolate for a sweeter finish.

Be sure to flatten the cookies as instructed to get an even bake and the perfect chewy texture.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, freeze the uncoated cookies in a sealed bag for up to 3 months; thaw and then dip in chocolate before serving. Chocolate-dipped cookies are best eaten within a couple of days once chilled.

FAQs

Can I use fresh mint instead of peppermint extract?

Fresh mint won’t provide the same concentrated flavor as peppermint extract and may add moisture to the dough. For best results, stick with peppermint extract or use finely chopped fresh mint sparingly.

How do I prevent the cookie dough from spreading too much in the oven?

Chilling the dough before baking helps control spreading. Also, flattening the cookies during baking as described ensures they keep a nice shape without spreading too thin.