Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 1 1/2 teaspoons peppermint extract
- 1 teaspoon vanilla extract
- 6-8 drops green food coloring
- 1 1/2 cups dark chocolate chips
- 1/2 cup heavy cream
- 1 cup (6 ounces) dark chocolate, finely chopped
- 1/2 teaspoon peppermint extract
- 2-3 drops green food coloring
- 1 tablespoon unsalted butter
- 2 tablespoons chocolate shavings (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), cream together the softened unsalted butter, granulated sugar, and light brown sugar on medium speed until light, fluffy, and pale (2-3 minutes). Scrape down the sides of the bowl as needed.
- Beat in the large eggs one at a time, mixing well after each addition. Stir in the peppermint extract, vanilla extract, and several drops of green food coloring until your desired vibrant minty green hue is achieved.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough should be soft but not sticky.
- Fold in the dark chocolate chips by hand. Distribute them evenly throughout the dough without crushing them.
- Using a 1.5-2 tablespoon cookie scoop, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. Do not overbake.
- Let the cookies cool on the baking sheets for about 5 minutes before carefully transferring them to a wire rack to cool completely.
- Finely chop the dark chocolate and place it in a heatproof bowl.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges – do not let it boil vigorously.
- Pour the hot cream directly over the chopped chocolate and let it sit undisturbed for 5 minutes.
- After 5 minutes, add the 1 tablespoon unsalted butter, the 1/2 teaspoon peppermint extract, and 2-3 drops of green food coloring. Whisk gently from the center outwards until the ganache is smooth, glossy, and completely emulsified.
- Allow the ganache to cool slightly at room temperature until it thickens to a spreadable, pourable consistency (about 20-30 minutes), before adding it to your cooled cookies.
- Once your cookies are completely cool and the ganache has reached the perfect consistency, you can either dip the tops of each cookie directly into the ganache or use a spoon to drizzle generous ribbons of ganache over each cookie.
- Immediately sprinkle a generous amount of chocolate shavings or mini chocolate chips on top of the wet ganache.
Notes
These amazing Mint Chocolate Chip Cookies are a symphony of cool, refreshing mint perfectly intertwined with rich, decadent chocolate. Imagine biting into a soft, chewy cookie, its edges ever so slightly crisp, revealing a vibrant green interior studded with generous chunks of dark chocolate, all capped off with a creamy, dreamy mint chocolate ganache. They’re visually stunning, bursting with flavor, and have a texture that’s pure cookie perfection, making them an absolute showstopper for any occasion.
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Cuisine: American