Dark chocolate and mint are two flavour combinations that I love. My wife absolutely loves dark chocolate too, but she’s not a big fan of mint. So, I was a bit surprised when she started experimenting with mint chocolate cookie recipes. She was trying to find the perfect balance of mint and dark chocolate to satisfy both our palates. After a couple attempts, she finally did it. Of course, I was more than happy to sample the other batches she baked up in her search for the perfect mint chocolate cookie for both of us.
Why is this cookie so perfect for us? Well, my wife’s Mint To Be Dark Chocolate Chip Cookies have just a hint of mint. The rich dark cocoa and dark chocolate chips are paired wonderfully with the mild mint flavour. These cookies also have a delicious crisp outer layer and are soft and chewy inside. They’re almost like a brownie, but not quite, because they’re a cookie! Even though my wife isn’t a fan of mint chocolate, she says these just may become one of her favourite cookie recipes.
Something really cool also happened while we were baking and photographing these cookies. We inadvertently conducted a baking science experiment. You see, we were trying to be efficient with our cooking that day because we had a lot to get done. Lots of food to cook and photos to take. So, we used two cookie sheets when baking these delicious bites! One cookie sheet was a lighter coloured metallic, while the other was a dark metallic. We can’t tell you much more about the cookie sheets because, well, we don’t know. My wife isn’t a kitchen expert. She just knows what works for her through trial and error. We’re sure though, that some professional cook out there or kitchen whiz can tell us why these two pans produced different results.
So, what happened? The cookies on the lighter metal pan spread out more. They were thinner, and crisper. The cookies on the dark metal pan were a bit thicker, producing more of a brownie texture. Bottom line is that they both tasted delicious and we learned something interesting! Even if we still don’t know what it means.
Here’s what you’ll need to make my wife’s Mint To Be Dark Chocolate Chip Cookies:
- 2½ cups all-purpose flour
- ½ cup dark cocoa (Ruddy Red)
- ¾ cup organic cane sugar
- 1 cup brown sugar
- 1 cup butter, softened
- 2 eggs
- 2 egg yolks
- ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp vanilla
- ¼ cup hot brewed coffee
- ½ cup dark chocolate chips
- ½ cup mint chocolate chips
- In bowl of a stand mixer, blend together sugars, butter, and vanilla until light and fluffy. Add in coffee. Mix. Add eggs and egg yolks, one at a time, and blend between each addition. Mix until smooth.
- In a separate bowl, sift together flour, cocoa, baking powder, baking soda, and salt. Blending on low, gradually add flour mix to wet ingredients in bowl of stand mixer. Blend until thoroughly combined. Fold in chocolate and mint chips by hand. Cover bowl with plastic wrap and refrigerate for one hour.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Remove chilled dough from refrigerator and drop by rounded teaspoons about two inches apart. Bake for 10 - 12 minutes. Do not overbake. Cookies should look soft and slightly undercooked in the center. Allow to cool on cookie sheet for 2 minutes before moving to wire rack to cool completely.
Gregg & Mae