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Double Chocolate Mint Chip Cookies

Double Chocolate Mint Chip Cookies, Makes soft, chewy, chocolatey cookies with great mint taste too. This cookie dough freezes very well for baking off even months later.

Double Chocolate Mint Chip Cookies

Double Chocolate Mint Chip Cookies

Sometimes cleaning out the freezer can be a treasure hunt. Such was the case this week when the basement deep freezer got a much needed sorting. A frozen log of chocolate cookie dough was among the surprises we found and suddenly I remembered where they had come from.

Back in early December during our annual cookie recipe blitz, I made the dough one morning before work and realized I was running out of time to bake them off. I wrapped the dough in a triple layer of plastic wrap and tossed it into the freezer intending to bake the cookies that weekend.

Dark Chocolate Chips, to melt and dip the biscotti

Dark Chocolate Mint Chips are my favourite in this recipe but use whichever you like best.

Fast forward two months and here are those delicious chocolate mint chip cookies looking and tasting no worse for wear despite their early winter hibernation.

There are two lessons I learned from these cookies; first, a reminder that you can always have cookie dough on hand to bake off whenever you need and the second is to clean the freezer out more often!

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Double Chocolate Mint Chip Cookies

Double Chocolate Mint Chip Cookies

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Double Chocolate Mint Chip Cookies
Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins
 
Double Chocolate Mint Chip Cookies - makes soft, chewy, chocolatey cookies with great mint taste too. This cookie dough freezes very well for baking off even months later.
Course: Cookies
Servings: 2 dozen
Author: Barry C. Parsons
Ingredients
  • 1 1/4 cups butter
  • 2 cups sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3/4 cup cocoa
  • 2 1/4 cups flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 ½ cups mint chocolate chips
Instructions
  1. Cream together the butter and sugar well.
  2. Add the eggs and vanilla to the creamed mixture and beat until well combined.
  3. Sift together the cocoa, flour, baking soda, and salt.
  4. Add the dry ingredients to the creamed mixture. Mix well until a dough forms.
  5. Fold in the mint chocolate chips.
  6. Wrap the dough in plastic wrap and refrigerate for several hours or overnight. Dough should be cold when it goes in the oven.
  7. Roll the dough into about 1 inch balls.
  8. Place about 2 inches apart on a parchment paper lined baking sheet.
  9. Flatten the balls slightly and bake at 375 degrees F for about 9 or10 minutes.
  10. Allow the cookies to cool on the pan for several minutes before placing them on a wire rack to cool completely.
  11. Store in an airtight container.
  12. These cookies freeze well when baked or you can freeze the dough for several weeks and bake them off later as needed to enjoy fresh baked cookies any time.

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Recipe Rating




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Cburt

Sunday 24th of March 2013

Delicious! Made them exactly as stated!

Tammie

Saturday 23rd of March 2013

These are the current house favorite. My boys absolutely love them and my best friend & her kids too! They turn out great every time but they don`t flatten out too much. I follow the recipe exactly.

Barry C. Parsons

Monday 25th of February 2013

Depends on how large you make them about 18.

notsoblond

Monday 25th of February 2013

about how many cookies does this recipe make? I'm baking them this afternoon and trying to decide if I should double it. I'm thinking not...

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