The BEST Mint Chocolate Chip Cookies
Ease your mind with the soothing, fresh taste of mint combined with the warm comfort of your favourite chocolate chip cookie! These Mint Chocolate Chip cookies are made with rich, nutty brown butter, natural peppermint extract, and loaded with milk chocolate!
Equipment
- 1 Small pot/saucepan
- 1 Medium Bowl
- stand mixer or Large Bowl + Electric Mixer
Ingredients
- 1/2 cup Unsalted Butter cut into cubes (see instructions below for making Brown Butter)
- 3/4 cup Light Brown Sugar
- 1/4 cup Granulated Sugar
- 1 Egg large, room temperature
- 1 tsp Peppermint Extract natural
- 1 tsp Vanilla
- 1 1/3 cup All-purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt + more for sprinkling
- 2 Milk Chocolate Bars Roughly chopped (I like combining a crispy rice chocolate bar with mint chocolate! Yum)
Instructions
Making Browned Butter
- In a saucepan over medium-low heat, melt butter while swirling pan every 30 seconds. Butter will begin to sizzle and bubble. Continue swirling. After 3-4 minutes butter will become golden brown in colour and begin to have a nutty aroma. (Enjoy a mindful moment to enjoy the beauty!)
- Using a wooden spoon or spatula stir butter, lifting browned butter bits from the bottom of the pan. Simmer for 1 more minute and then remove from heat. Let cool slightly while continuing to next step.
Cookie Dough
- In a medium bowl, whisk together flour, baking soda and salt. (This process aerates and sifts dry ingredients!) Set aside.
- Using a stand mixer, beat sugars (brown and granulated) with melted, brown butter for 3-4 minutes until well combined.
- Add in egg, peppermint extract, and vanilla extract. Stir until combined, scrape sides of bowl once more to incorporate all the batter.
- Slowly add dry (flour mixture) to the wet (butter/sugar/egg) mixture, beating on low speed just until combined.
- Add roughly chopped chocolate pieces to the batter. Stir until combined.
- Refrigerate the prepared batter for at least 1h! (This step allows all of the beautiful cookie flavours to combine and form a perfectly chewy, well-spread cookie!)
- Preheat oven to 350F (325F if using convection bake). Remove dough from the refrigerator and shape into ~10 cookie balls (approximately 2 tbsp in size, leaving 2" of space between each cookie).
- Bake cookies at 350F for 12-14 min or until the edges are golden brown. Remove from oven and sprinkle with salt (I love using flaked Kosher salt or flaked sea salt!)
- Rest cookies on baking pan for approximately 5 minutes before moving to a wire rack to cool completely.
- Enjoy!
Notes
Sofia’s Tips:
- In order to master the texture of this cookie, it is super important that you don’t add too much flour!
- I recommend using a spoon to fill your measuring cup with flour. Once filled, use a knife to level off the top of the measuring cup
- These cookies can easily be made the night before and left in the fridge overnight before baking!
- An extra sprinkle of sea salt on the tops of these cookies goes a long way to enhance their flavour!
- Allow the freshly baked cookies to cool on the baking sheet until the base has firmed up and the cookie can maintain its shape. At that point you can transfer the cookie to a wire rack to cool completely.
Tried this recipe?Let us know how it was!