Mint Dark Chocolate Chip Cookies
Ingredients
-
1 ¼
cups
flour
-
1
teaspoon
baking powder
-
½
teaspoon
salt
-
⅔
cup
dutch-process cocoa
-
½
cup
unsalted butter, cubed and room temperature
-
½
cup
white sugar
-
½
cup
light brown sugar
-
1 ½
teaspoons
vanilla extract
-
⅓
cup
milk
-
1
cup
Andes mint chips
-
1
cup
dark chocolate chips
Instructions
- Preheat the oven to 325ºF and line baking sheets with silicone mats or parchment paper.
- In a large bowl, whisk together the flour, salt, baking powder, and cocoa powder.
- In a stand mixer, beat the room temperature butter until light, then add the white and brown sugars and cream together.
- Add the vanilla extract and mix until smooth.
- Gradually add the flour mixture in two batches, alternating with the milk, mixing well after each addition.
- Stir in the Andes mint chips and dark chocolate chips.
- Chill the dough for at least 15 minutes, or up to 2 days if wrapped and refrigerated.
- Scoop the dough onto the prepared baking sheets, flatten slightly, and bake for 14-15 minutes.
- Allow the cookies to cool completely on the baking sheet before transferring them to an airtight container.
Nutrition Facts (estimated)
Servings
30 cookies
Calories
150
Total fat
7g
Total carbohydrates
22g
Total protein
2g
Sodium
100mg
Cholesterol
15mg
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