thick and chewy mint chocolate chip cookies

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just like you’d find at the bakery, and perfect for celebrating St. Patrick’s Day

thick and chewy mint chocolate chip cookies

 

thick and chewy mint chocolate chip cookies | heathersfrenchpress.com

 

Remember when I made red velvet fudgy bars, and I told you that I don’t use much food coloring? Well, I guess I lied, because these cookies are SO much more fun made green.

I know it really doesn’t change the taste, but when I made these mint chocolate chip cookies the first time, they were good. Thick and chewy, just how a giant cookie should be. LOADED with chocolate chips, because they are chocolate chip cookies after all. Minty, but not TOO minty.

It seems though, that I like my mint chocolate chip cookies just like my mint chocolate chip ice cream

GREEN

it makes all the difference if you ask me, but if you feel better leaving it out, go right on ahead.

 

thick and chewy mint chocolate chip cookies

 

To make the cookies I used my favorite thick and chewy chocolate chip cookie recipe from American ClassicsΒ (along with my Fannie Farmer it is one of my most used cook books). Β These cookies use melted butter and an extra egg yolk to keep the texture soft even after they have cooled. Β I also love that even though the recipe uses melted butter, the cookies do not need to be chilled before baking, so you can be eating your thick and chewy mint chocolate chip cookies in no time at all.

 

thick and chewy mint chocolate chip cookies

 

thick and chewy mint chocolate chip cookies

Ingredients

  • 2 cups plus 2 Tbsp flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 12 Tbsp butter, melted, and cooled
  • 1/2 cup sugar
  • 1 cup of packed light brown sugar
  • 1 egg, plus 1 yolk
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract
  • green food coloring (optional)
  • 1 1/2 - 2 cups of chocolate chips

Instructions

  • pre-heat the oven to 325 F.
  • line baking sheets with parchment or silpat mats
  • beat the butter with the sugars until well blended
  • add the egg, the extra yolk, vanilla,and peppermint
  • mix until smooth
  • slowly add the dry ingredients, and mix just until everything is incorporated
  • add green food coloring (if using)
  • add the chocolate chips, and mix until they are evenly distributed through the batter
  • to make large bakery style cookies, scoop 1/4 cup of batter, and roll into a ball
  • place cookies onto baking sheets, leaving 2 1/2 inches in between
  • bake 15 - 18 minutes (rotating the positions of your baking sheet halfway through the baking time)
  • allow cookies to cool completely on the baking sheets
https://www.wellfloured.com/thick-and-chewy-mint-chocolate-chip-cookies/

 

Mint chocolate chip cookies are definitely best eaten warm, but they do remain soft even after they have cooled.

Enjoy!

 

thick and chewy mint chocolate chip cookies | heathersfrenchpress.com

 

Cookies from friends –

chocolate mint sandwich cookies – lemons for lulu

nutella crunch cookies – back to her roots

toffee butter cookies with chocolate – bless this mess

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