Mint Chocolate Chip Cookies are a deliciously fun treat made with basic baking ingredients, peppermint extract, chocolate chunks and Andes chocolate mints.
Saint Patrick’s Day is around the corner and green is on the mind. Green cupcakes, green pancakes, green drinks and of course, green cookies. It is just so much fun to get in the spirit of the holiday and do something special for (or with) the kids and food is a big part celebrating holidays in my family.
You may also enjoy these Andes Mint Milkshakes!
Mint Chocolate Chip Cookies
Mint Chocolate Chip Cookies are a cake-like cookie that is buttery and soft. What makes these cookies special isn’t the vibrant green color though, it’s the minty flavors inside and chunks of sweet chocolate. Each bite is comforting but also refreshing which is a pretty good mix in my book!
Food Coloring
The vibrant green color in these cookies come from food coloring. If you are one of those people who don’t like consuming food coloring, you can certainly leave it out and the cookies will be just as delicious. If you want the great green coloring, I recommend using a forest green for the best green hue. Icing coloring is another great choice because it is more concentrated meaning you will need less of it.
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Mint Chocolate Chip Cookies
★★★★★5 from 3 reviews
Author:Amber
Prep Time:30 with chill time
Cook Time:12
Total Time:30 minute
Yield:421x
Print Recipe
Description
Mint Chocolate Chip Cookies are a deliciously fun treat made with basic baking ingredients, peppermint extract, chocolate chunks and Andes chocolate mints.
Ingredients
Scale
1 1/2 cups granulated sugar
1 cup unsalted butter, room temperature
2 eggs
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cream of tartar
3 cups flour
green food coloring (add as much or as you little food coloring as you would like)
1 teaspoon peppermint extract
1/2 cup chocolate chunks
1/2 cup Andes mints, chopped
Instructions
Grab ingredients, measuring cups, baking sheet, 2 large mixing bowls, hand mixer or stand mixer, whisk, knife to chop chocolate, cutting board, spatula, and a cookie scoop.
In one large bowl, add dry ingredients (except sugar): baking powder, baking soda, cream of tartar, salt and flour. Whisk. Set to side.
On the cutting board, chop your Andes mints and chocolate cut into small chunks. Set to the side.
In a second large bowl: beat butter until creamy, then add sugar and eggs. Add your bowl of dry ingredients in increments and mix all together. Lastly, mix in the food coloring to desired amount.
Add your chopped Andes mints and chocolate chunks. Use a spatula to mix well.
Set in fridge for 20 minutes.
Preheat your oven to 350 degrees.
Remove cookie dough from fridge and scoop onto cookie sheet leaving space between.
Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.
Cookies aren't cake, they have a lot more sugar. All that sugar liquifies as they bake. If you bake out all the moisture until they feel like a done cake, you are left with rock hard cookies when the sugar cools down and re-solidifies.
Cookie chemistry: We're taking a 180° turn from our crunchy cookies, substituting higher-moisture brown sugar and butter for their lower-moisture counterparts: granulated sugar and vegetable shortening. That, plus a shortened baking time, yields a cookie that's soft and chewy all the way through.
Different types of sugars affect the texture because they absorb different amounts of water. Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies.
When you think cookies, you likely think of sweet ingredients, but salt is essential. It balances the flavor of caramelized sugars. We even love sprinkling a little extra flake salt on our cookies to awaken the tongue and complement the sweetness.
Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.
When to use which one. Baking soda is used in recipes that also include an acidic ingredient, such as cream of tartar, buttermilk, or citrus juice. Conversely, baking powder is typically used when the recipe doesn't feature an acidic ingredient, as the powder already includes the acid needed to produce carbon dioxide.
If you bake too many cookies (as if there is such a thing!) and are concerned about them going stale, just add a slice of white bread to the storage container to keep them from hardening.
Just before the dough goes in the oven, I take each ball of dough, and flatten it slightly. I then press chunks of chopped chocolate onto the top. You can add some of the chocolate dust from chopping too. Then I squeeze it back into a ball, and place it on the baking sheet.
Microwave Method:Place the cookies on a microwave-safe plate. Microwave them on high for about 10-15 seconds. Check after 10 seconds to avoid overheating. The heat from the microwave will soften the cookies, making them more tender and easier to chew.
Brown sugar is also hygroscopic (more so than granulated sugar) and will therefore also attract and absorb the liquid in the dough. The difference is in the molasses that makes brown sugar brown: It adds moisture and slight acidity, resulting in a moist and chewy texture.
Those made with only shortening bake higher and spread less during baking. The butter cookie provides better flavor and a crispier exterior with browning around edges and a chewy interior; the shortening cookie spreads less, holding its shape better while baking.
Fat is a very important ingredient in cookies – it tenderizes, crisps and browns, adds color and a wonderful flavor that is impossible to duplicate. Butter, our fat of choice, ensures good baking results and adds the most desirable taste, texture and appearance.
Introduction: My name is Trent Wehner, I am a talented, brainy, zealous, light, funny, gleaming, attractive person who loves writing and wants to share my knowledge and understanding with you.
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