Description
Delight in these Mint Chocolate Chip Cookies that combine rich cocoa flavor with a refreshing peppermint twist. Loaded with milk and dark chocolate chips, and finished with a decorative drizzle of green-colored white chocolate, these cookies are perfect for festive occasions or any time you crave a sweet, minty treat.
Ingredients
Units
Scale
Cookie Dough
- 125 g unsalted butter
- 200 g light brown sugar
- 1 medium egg
- 25 g cocoa powder
- 175 g plain flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1 tsp peppermint extract
- 125 g milk chocolate chips
- 125 g dark chocolate chips
Decoration
- 50 g white chocolate (melted)
- Green food colouring
Instructions
- Preheat Oven and Prepare Trays: Preheat your oven to 190ºC (170ºC fan) and line two to three baking trays with parchment paper. Set aside while you prepare the dough.
- Cream Butter and Sugar: In a mixing bowl, combine the unsalted butter and light brown sugar. Beat them together until the mixture is light, fluffy, and fully combined, creating a smooth base for your cookie dough.
- Add Remaining Ingredients: Incorporate the egg, cocoa powder, plain flour, bicarbonate of soda, baking powder, sea salt, and peppermint extract into the creamed mixture. Beat this until a dense, thick cookie dough forms, ensuring all ingredients are well blended.
- Fold in Chocolate Chips: Gently fold in the milk and dark chocolate chips to distribute them evenly throughout the dough without overmixing.
- Portion Dough on Trays: Using a 5cm scoop, spoon the dough onto the prepared baking trays, spacing them adequately to prevent merging; typically six cookies per tray works well.
- Bake Cookies: Place the trays in the preheated oven and bake for 12 minutes. The cookies should spread out nicely and develop a crinkly top surface, signaling they are perfectly baked.
- Cool on Wire Rack: Remove the cookies from the oven and allow them to cool completely on a wire rack. This step is essential for proper setting and texture.
- Prepare Decoration: Melt the white chocolate gently over low heat, then stir in green food colouring until the desired shade is achieved.
- Decorate Cookies: Drizzle the green-tinted white chocolate over the cooled cookies. Allow the drizzle to set fully before serving or storing.
Notes
- Ensure the butter is soft but not melted for easy creaming with sugar.
- Space cookies well on trays to avoid them merging during baking.
- The green drizzle gives a festive look but can be omitted for a simpler presentation.
- Store cookies in an airtight container to maintain freshness for up to a week.
- For a stronger mint flavor, you can increase peppermint extract slightly, but be cautious to not overpower the chocolate taste.
Nutrition
- Serving Size: 1 cookie
- Calories: 200 kcal
- Sugar: 18 g
- Sodium: 110 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 2.5 g
- Cholesterol: 30 mg
