Mint Chocolate Chip Cookies
Mint Chocolate Chip Cookies are soft, chewy, and chocolatey, with just the right amount of mint!
Yields 3 dozen cookies
Ingredients
- 1 cup (226 g) unsalted butter, room temperature
- 1 ¼ cups (250 g) granulated sugar
- 2 large/XL eggs
- 1 tsp mint extract, (or more to taste)
- 8-10 drops green food coloring, optional
- 2 ¾ cups (330 g) all-purpose flour, (stir, spoon, and level)
- 1 tsp baking soda
- 1 tsp salt
- 1 Tbsp cornstarch
- 12 oz (340 g) bag semi-sweet chocolate chips, (about 2 cups)
- ¼-½ cup (56-112 g) mini chocolate chips, optional
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper or silicone baking mats. (Can also substitute cooking spray.)
- In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar together. Add the eggs, mint extract, and food coloring. Mix and scrape bowl.
- In a separate bowl, stir together the flour, baking soda, salt, and cornstarch. Add the dry ingredients to the wet ingredients and mix to combine.
- Fold in the chocolate chips. (*I save about 1/2 cup to press into the tops of the cookies.) Scoop cookie dough balls (I use a #40 scoop) onto prepared baking sheets. (Top with extra chocolate chips, if desired.)
- Bake at 350 degrees Fahrenheit for 8-10 minutes, or until the edges are barely starting to brown. Allow cookies to rest on tray for 1-2 minutes. Then transfer to a cooling rack.
Notes
*Mini chocolate chips are optional, but help distribute more chocolate throughout the whole cookie.