Chocolate Mint Chip Cookies

Chocolate Mint Chip Cookies are irresistibly soft and fudgy, with just the right balance of rich chocolate and refreshing mint.

Prep Time 15

Cook Time 10

Total Time 25

Yields cookies

Preheat oven to 350 degrees Fahrenheit. Line baking sheets with a silicone baking mat or parchment paper. Set aside.
In the bowl of a stand mixer with the paddle attachment, cream the butter and both sugars. Add the eggs, and vanilla. Mix and scrape bowl.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients until incorporated.
Add a little over half of the mint chips. (Saving the rest for the next step.) Mix gently on low speed until just combined, about 30 seconds.
Scoop cookie dough balls using a #30 scoop (about 2 Tbsp each) and place onto the prepared baking sheet about 3-inches apart. (8 cookies per tray.) Generously press mint chips into the tops of the cookie dough balls (about 5-6 per cookie) maintaining a round shape.
Bake at 350˚F for 10-11 minutes. For thicker cookies, press edges inward with a cookie spatula or swirl with a round cookie cutter while still warm. Allow to cool for 1-2 minutes on the tray, then transfer to a wire rack to cool completely. Store cookies in an airtight container for up to 5 days.

Use room temperature butter. This is colder than you think. The butter should be cold, and give a little when touched. Melted butter, or butter that is too soft, will make the cookies spread too thin. You can refrigerate the dough to help combat this.
For thick cookies: Shape the cookie dough balls tall and round. Press the edges of the cookies inward just after the tray comes out of the oven. I like to do this with a serving spatula or swirl around the cookies with a round cookie cutter. For the thickest cookies, refrigerate cookie dough balls for 30-60 minutes before baking.
FYI: This cookie dough is THICK. Use a stand mixer over an electric hand mixer when possible.
Substitutions: If you cannot find the green mint chips, you can substitute them with Andes Creme De Menthe Baking Chips OR Great Value Mint Fudge Baking Chunks for a similar taste. You might also want to substitute ¼ teaspoon of the vanilla with mint extract if using one of the other baking chips. (If you prefer a strong mint flavor.)