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Double Chocolate Mint Chip Cookies are the ultimate treat for chocolate and mint lovers! These soft-baked dark chocolate cookies are packed with a rich cocoa flavor and studded with mint and chocolate chips, making them a perfect indulgence for any time of year.
Why You'll Love These Cookies
These cookies are delightfully soft, bursting with double chocolate flavor and refreshing mint chips. Whether you're baking for the holidays or satisfying a year-round craving, they're easy to make and look stunning with their bakery-style finish.
Essential Ingredients For Success
- Base Components: - Unsalted butter: 1 cup (226g) at exactly 65°F (18°C) - Granulated sugar: 1 cup (200g) pure cane - Light brown sugar: 1 cup (200g) packed, moisture content 3-4% - Large eggs: 2 (100g) at 65°F (18°C) - Pure vanilla extract: 1 teaspoon (5ml)
- Dry Ingredients: - All-purpose flour: 2½ cups (300g) at 70°F (21°C) - Dark cocoa powder: ¾ cup (75g) Dutch-processed - Baking soda: 1 teaspoon (4g) fresh and active - Fine sea salt: ½ teaspoon (3g)
- Mix-ins: - Mint chocolate chips: 1½ cups (255g) at 65°F (18°C) - Dark chocolate chips: 1 cup (170g) at 65°F (18°C) Both chips should be 45-50% cacao content minimum
Step By Step Instructions
- Environment Preparation
- Position oven rack in center. Preheat to 350°F (177°C), verified with separate thermometer. Line baking sheets with parchment. Room temperature should be 68-72°F (20-22°C) with humidity below 60%.
- Butter-Sugar Emulsion
- 1. Cream butter until lightened (2 minutes) 2. Add both sugars gradually over 3 minutes 3. Beat until fluffy and pale (Pantone 7506 C) 4. Final mixture temperature: 68-70°F (20-21°C)
- Wet Ingredient Integration
- 1. Add eggs one at a time, mixing 30 seconds each 2. Add vanilla 3. Scrape bowl twice during process 4. Mixture should be smooth with no streaks
- Dry Ingredient Incorporation
- 1. Sift dry ingredients together twice 2. Add to wet mixture in three additions 3. Mix until just combined 4. Final dough temperature: 68-72°F (20-22°C)
- Chip Integration Protocol
- 1. Reserve ½ cup chips for topping 2. Fold remaining chips into dough 3. Chill dough 30 minutes at 40°F (4°C)
- Portioning Specifications
- 1. Scoop 2-tablespoon (30g) portions 2. Roll into smooth spheres 3. Space 2 inches apart on prepared sheets 4. Press reserved chips into tops
- Baking Protocol
- 1. First bake: 5 minutes 2. Add reserved chips 3. Final bake: 5-6 minutes 4. Internal temperature should reach 165°F (74°C) 5. Edges set, centers slightly soft
- Cooling Process
- 1. Cool on sheets 5 minutes 2. Transfer to wire racks 3. Cool completely to 75°F (24°C)
Tips for Success
Temperature control is crucial:
- Butter must be 65°F (18°C) for proper creaming
- Dough should be chilled to 40°F (4°C) before shaping
- Monitor oven temperature precisely
Chips should be evenly distributed throughout dough.
Storage Tips
Storage specifications:
- Room temperature: 5 days at 68-72°F (20-22°C)
- Airtight container with wax paper between layers
- Frozen: up to 3 months at 0°F (-18°C)
- Thaw 2 hours at room temperature
Customization Ideas
Alternative mix-ins (maintaining total volume of 2½ cups):
- Chopped Andes mints: use 1-inch pieces
- Pure mint chips with dark chocolate chips
- Crushed peppermint: add 2 tablespoons (30g) to topping
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Perfect for the Holidays
Final product specifications:
- Diameter: 2½-3 inches
- Height: ½ inch at center
- Texture: soft and chewy
- Surface: slightly crackled with visible chips
- Yield: 24 cookies
Frequently Asked Questions
- → Why chill the dough?
Chilling for 30 minutes makes the dough easier to handle and prevents cookies from spreading too much while baking.
- → Can I use regular cocoa powder?
Yes, though dark cocoa gives a richer chocolate taste. Regular cocoa works fine but cookies will be lighter in color and flavor.
- → Why add extra chips halfway through baking?
Adding chips partway through creates that professional bakery look with visible chips on top. They'll stay in place better than if added before baking.
- → Can I freeze the dough?
Yes, roll into balls first, freeze on a tray, then transfer to a freezer bag. Bake straight from frozen, adding 1-2 minutes to bake time.
- → What if I can't find mint chocolate chips?
Chopped Andes mints work great as a substitute. You can also use regular chocolate chips plus ¼ teaspoon mint extract.