I LOVE Mint and Chocolate. What a perfect combination. I think it’s really only rivaled by the classic and my FAVORITE Peanut Butter & Chocolate.
I originally just set out to make something using Cocoa Powder. Easy enough, right? I spent a few minutes searching and found this recipe from Love From the Oven. I actually didn’t even have chocolate chips in my house at the time, so I went with the Mint-Chocolate idea, which isn’t from the original recipe. They turned out FABULOUS. OMG! I brought some to work, where my friend even told me it should be my “signature” cookie! :)
Chocolate Mint Chocolate Chip Cookies
Recipe adapted from: Double Chocolate Chip Cookies
1 stick cold butter, cubed
3/4 cup Sugar
1 large egg
1/4 cup cocoa powder
1 cup all-purpose flour
1 pinch sea salt
1/2 tsp. baking powder
1 bag Andes Mint Chocolate Baking Chips
1. Preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats.
2. In the bowl of an electric mixer, combine the butter and sugar. Beat together on medium-high speed until light and fluffy, 2-3 minutes. Blend in the eggs one at a time, scraping down the bowl as needed.
3. Mix in the cocoa powder until well blended. Add the flour, salt, baking powder slowly and mix on low speed. Fold in the chips with a large spoon or spatula.
4. Bake in the oven for 15-20 minutes, checking halfway to switch the baking sheets. Let cool for 5-10 minutes then transfer to a wire rack to cool completely.
YUMMY! These cookies inspired me to make more desserts- I haven’t in so long!