Mint and Double Chocolate Chip Cookies

Fudge-y chocolate consistency combined with delicious mint make a deliciously festive cookie!

Last week I was buzzing through my local specialty market when a beautiful mint green package in the baking isle caught my eye. I had to do a double take because knew it was a new product so I had to check it out. Well, needless to say, these amazing Guittard Green Mint Baking Chips went from the shelf to the shopping cart real quick. You had me at Green Mint.

With St. Patrick’s Day fast approaching this “Holiday Hostess” had to do something special with these green mint baking chips.

I’ve created a cookie recipe that’s easy, fun, festive and most of all delicious. Let me know if you give it a try. Happy St. Patrick’s Day ☘️

Mint and double chocolate chip cookies

Fudgey dark chocolate cookies with milk chocolate and white chocolate chips combined with Guittard brand Green Mint baking chips.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Keyword: Cookies, mint chocolate cookies
Servings: 24 cookies

Ingredients

  • 2 Cups All purpose Flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 Tbsp Special Dark Cocoa Powder
  • 1/2 cup unsalted butter softened
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp peppermint extract
  • 1 egg
  • 3/4 cup Guittard mint baking chips divided
  • 1/2 cup milk chocolate chips
  • 1/3 cup white chocolate chips (optional)
  • 1/4 cup milk

Instructions

  • Pre-heat oven to 350F (325F for convection) 
    1. in a medium bowl, sift together flour, cocoa, baking soda and salt.  Set aside
    2. In a large bowl or the bowl of a stand mixer add softened butter and mix with the paddle attachment for about a minute.  Add granulated and brown sugars and beat on medium until the sugars and butter are well combined and light and fluffy in color and texture. (3-4 minutes)
    3. Add egg and extracts and beat until well incorporated.
    4. Add flour mixture 1/2 cup at a time until the dough is just combined. Then, with the milk in a measuring cup, pour a little bit at a time into the dough as your mixer continues to run. The dough should come together well but still be very stiff. 
    5. Add 1/2 cup mint chips, 1/2 cup chocolate chips and (optional) 1/3 cup white chocolate chips to the batter and mix for 30 seconds or less. Do not over mix dough. 
    6. With a medium sized cookie scoop. (I use 1 1/2 TBSP size) scoop 12 cookies on to two baking sheets. Roll the scoops into balls with your hands and with the remaining ~1/4 cup of mint chips, press 2-4 more chips into the top of the cookie dough balls. 
    7. Bake at 350F for 10 minutes per sheet. (I baked one sheet at a time but you can bake them together if you have an oven that can do that)

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