Mint Chip Cookies
48
- Prep Time30 mins
- Total Time1 hr
- Makes20 cookies
Produced by Radiyah Chowdhury, Irene Ngo and Aimee Nishitoba; Photography by Erik Putz; food styling by Michelle Rabin; Paper art by Ali Harrison of Light + Paper
Calgary-based Crave Cupcakes first started selling this dark chocolate cookie 17 years ago. This version has a hint of mint and is decorated with a fun green chocolate drizzle and mini chocolate chips.
Ingredients
1 cup all-purpose flour, (120 g)
1 cup cocoa powder, (80 g), sifted
1/2 tsp baking soda
1/4 tsp salt
1/2 cup salted butter, at room temperature
1/2 cup granulated sugar, (96 g)
1 large egg
1 tsp vanilla
1 to 2 tsp peppermint extract
Topping
1/4 cup white chocolate chips, melted
green gel food colouring
1/3 cup mini semi-sweet chocolate chips
Instructions
Cookies: Position rack in centre of oven and preheat to 325F. Line 2 baking sheets with parchment.
Whisk flour with cocoa, baking soda and salt in a medium bowl.
Beat butter in a large bowl, using an electric mixer on medium-low, until fluffy, 2 to 5 min. Beat in sugars. Beat until very pale and fluffy, 10 to 12 min. Reduce speed to low. Beat in egg, vanilla and peppermint extract.
Beat in flour mixture until combined. Scoop heaping 1-tbsp portions of dough, roll into balls and arrange 2 in. apart on prepared sheets. Press down and flatten cookies slightly.
Bake until cookies are no longer shiny, 12 to 13 min. Transfer cookies to a wire rack and let cool completely, about 20 min.
Topping: Dip the tip of a toothpick into food colouring, then dip into melted white chocolate in a small bowl. Stir to combine until a light green colour forms. Scrape chocolate into a piping bag fitted with a small round tip. Drizzle chocolate over cooled cookies on rack and immediately sprinkle with chocolate chips. Transfer cookies to a wire rack and let stand overnight until chocolate is firm. Store in an airtight container at room temperature for up to 5 days.
