Fudgy chocolate cookies studded with mint chips — perfect for mint chocolate lovers. These cookies are thick and fudgy with slightly crisp edges and gooey centers. Use green mint chips for a festive St. Patrick’s Day touch.
These mint chip chocolate cookies bake up thick and fudgy, with a satisfying contrast between rich chocolate and creamy mint chips. They work well as oversized New York-style bakery cookies or as smaller, more traditional cookies. The combination of Dutch-process cocoa and mint chips makes them especially festive for holidays like Christmas or St. Patrick’s Day.
What Kind of Mint Chocolate to Use?
I prefer green Guittard mint chocolate chips, but you can use any mint-flavored chocolate chips. Andes Baking Bits, Chipits mint chips (available in both green mint and mint chocolate varieties), or other mint chocolate chips all work well. Choose the style and color that suit the occasion.
Baking Tips
- Use Dutch-process cocoa for a deeper chocolate flavor and darker color.
- Measure flour carefully — whisk it first, then spoon it into the measuring cup, or weigh it for best results. Too much flour makes dry cookies.
- Don’t skip the cornstarch. It helps create a chewier, tender cookie.
- Use cold butter. While many cookie recipes call for softened butter, using cold butter helps produce cookies with crisp edges and a dense, bakery-style interior.
- Chill the dough. Refrigerating the dough is essential for thick cookies.
- Bake at 375°F (190°C) for cookies that are slightly crisp outside and gooey inside. For extra-thick cookies, bake at 400°F (200°C).
More Mint Chocolate Desserts to Try
- Mint Chocolate Cupcakes
- Mint Brownies
- Candy Cane Chocolate Chip Cookies
- Mint Nanaimo Bars
Mint Chip Chocolate Cookies
By: Fiona Dowling
Thick, fudgy chocolate cookies studded with creamy mint chips. Use green mint chips for a festive look or any mint-flavored chocolate chips you prefer.
Prep: 30 mins
Cook: 14 mins
Chilling: 2 hrs
Total: 3 hrs
Servings: 14 cookies
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Equipment
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Cookie Sheets
Ingredients
- 2 cup all-purpose flour (250 grams or 8½ ounces)
- 1 cup cocoa powder (90 grams), Dutch processed
- 3 tablespoons cornstarch (24 grams)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter (226 grams), cold, cut into cubes
- 1 cup granulated sugar (200 grams)
- 1 cup brown sugar (210 grams), light or dark
- 2 large eggs, cold
- 2 teaspoons vanilla extract
- 2 cups mint chips (about 360 grams)
Instructions
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In a large bowl, sift together the flour, cocoa, cornstarch, baking powder, baking soda, and salt. Whisk to combine and set aside.
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In a separate large bowl, beat the cold butter with the granulated and brown sugars until combined and smooth. Scrape the sides and bottom of the bowl so no lumps of butter remain.
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Beat the eggs and vanilla into the butter-sugar mixture, then scrape the bowl again.
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On low speed, add the dry ingredients about half at a time, mixing until just combined. The dough will be thick.
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Stir in the mint chips, cover the bowl, and refrigerate for at least 2 hours or up to 48 hours.
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When ready to bake, preheat the oven to 375°F (190°C). Line cookie sheets with parchment paper.
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If the dough is very cold, let it sit at room temperature for about 10 minutes. Form the dough into balls about 1/4 to 1/3 of the total dough each (roughly 3½ ounces or 100 grams per ball for large cookies). Place dough balls at least 2½ inches apart on the prepared sheets.
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Bake one sheet at a time in the center of the oven for 12–14 minutes, until the tops look set.
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For perfectly round cookies, immediately after removing the tray from the oven, press a large round cutter or cup around each warm cookie to shape it into a circle without cutting it.
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Let the cookies cool on the baking sheet at least 15 minutes, then transfer to a wire rack to cool completely.
Notes
- Butter: If you use salted butter, omit the added salt in the ingredients.
- Mint Chips: Guittard green mint chips were used here, but any mint-flavored chocolate chips or Andes Baking Bits are fine.
- Freezing: Dough balls freeze well for up to 2 months. Bake from frozen, adding a little extra bake time if needed.
- Smaller Cookies: For smaller cookies, portion dough into 2-tablespoon balls and bake 10–12 minutes.
- Nutrition: Nutrition details are estimates based on 14 large cookies.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days.
Nutrition
Calories: 458kcal
, Carbohydrates: 66g
, Protein: 4g
, Fat: 22g
, Carbohydrates: 66g
, Protein: 4g
, Fat: 22g
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