For all fans of mint and chocolate, have I got the cookie for you. They are like Christmas in your mouth. In fact, with the rich smell of these tasty treats baking in the oven, it took all my strength to keep my Christmas boxes in the basement. The thing is, once I get started, I am unstoppable. I am obsessed with Christmas.
I managed to keep the sparkly holiday paraphernalia in storage, but compromised by extracting every December food magazine issue from my overstuffed-to-the-point-of-being-a-safety-risk cookbook bookcase and having another cookie.
Christmas confession #1: Last year I asked someone to help me put up indoor christmas lights, and said person (having many gifts, but workmanship not being one of them) decided the best way to accomplish this would be to use a construction-size staple gun and an assortment of large nails. We now have a lovely pattern of permanent holes and staples framing the glass doors in our rented apartment. Er… it was like that when we got here? Shifty eyes.
Speaking of my talented significant other who should never own a tool other than a computer mouse, I just finished his portrait! What do you think?
Anyway, I digress. Back to the delicious morsels of mint chocolate bliss. These cookies are not for the faint of heart, okay? They are rich, deep, dark and intense. They are soft and a bit crumbly, studded with chunks of dark chocolate. They beg for a glass of cold milk.
I like a soft cookie, but you could alternatively omit the chocolate chips and bake them a little longer for a crunchy cookie, then dip them in melted chocolate à la girl scout. Or you could dip them in white chocolate, then in crushed candy canes…
Christmas confession #2: I could watch Will Farrell wearing tights getting hit by a taxi every day from now till New Years. Not healthy. But hilarious.
Mint Chocolate Cookies
- 1 cup butter softened
- 1 3/4 cups sugar
- 2 eggs
- 2 tsp peppermint extract
- 2 cups all purpose flour
- 1 cup cocoa
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup chocolate chips or dark chocolate chunks
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- Using an electric mixer, beat butter and sugar in large bowl until well blended. Beat in eggs and peppermint extract. Gradually add flour, cocoa powder, baking soda, baking powder and salt and beat until well blended. Stir in chocolate chips. Form dough into 1-inch balls. Place 2 inches apart on prepared baking sheets. Flatten balls slightly.
- Bake cookies until edges begin to firm but center still appears soft, about 9 minutes. Cool on baking sheets 5 minutes. Transfer cookies to racks and cool completely.