I think I could write a book about my love of chocolate. If I was inclined to write such a book, I would most likely go into the history of chocolate and I imagine there would have to be a lot of “research” to determine what qualifies as the best chocolate. Yes, a lot of taste testing would be going on. Although I usually favor chocolate without distractions, I’ll point out that chocolate can be paired with just about anything. There are the classics; chocolate and coffee, chocolate and caramel, and here in the States, chocolate and peanut butter. And more exotic combinations such as sea salted chocolates, chocolate and ginger and chocolate with cayenne pepper are now quite popular.
It would be a lot of work. And…. I imagine the book would not be the best seller that I envision. At best, a few fellow closet chocoholics might buy it when it hits the discount bin. I sense that people would rather just eat chocolate than read about it. So, I think I will put that project aside for now and just tell you about my current chocolate obsession; the absolute perfect flavor combination of chocolate and mint with these decadent Chocolate Mint Cookies.
I used to make these Chocolate Mint Cookies for the kids back when they were small. Since all six of us in the family are chocolate lovers, they ended up being a favorite in the cookie baking rotation. Then, and I’m not sure why, the recipe ended up in the back of my collection. I think it is because I am always moving on, trying out new recipes found in my “modest” collection of cookbooks.
Recently, I came across it again and I decided to bake a batch. I took one bite and “Oh my goodness”! The memories of how damn good these cookies were came rushing back. Deep chocolate flavor with just a hint of mint, delivered in a rich but soft textured cookie. Absolute chocolate heaven on earth!
This recipe for Chocolate Mint Cookies is now back in front of my recipe collection. I share it with you now and if you are a lover of chocolate, I highly suggest you give it a try. Maybe I’ll include the recipe in that future book of mine.
Recipe adapted from Kathleen King’s “Kathleen’s Bake Shop”.
Chocolate Mint CookiesPrint Recipe
Chocolate Mint Cookies
Makes 28 to 36 cookies.
- 2-2/3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter - room temperature - 2 sticks
- 3/4 cup light brown sugar - packed
- 2/3 cup granulated sugar
- 3 large eggs
- 1 teaspoon mint extract*
- 1¾ cups chocolate chips - 10 ounces
Preheat the oven to 300° F.
In a medium size bowl, whisk together the flour, cocoa powder, baking soda and the salt. Set aside.
In a large bowl, beat at medium speed with an electric mixer the butter, brown sugar and the granulated sugar until combined. Continue mixing adding in the eggs one at a time and then the mint extract. Beat until light and fluffy scraping down the sides of the bowl as needed.
On low speed add in the flour mixture in 3 or 4 parts until just combined, then the chocolate chips. Mix until just evenly distributed throughout the batter.
With a small ice cream scoop, scoop out generous balls of cookie dough and place about 3 inches apart, on a sheet pan lined with parchment paper. Bake for 15 to 17 minutes. Transfer cookies on to a flat surface or a cooling rack.
I use an extract labeled "Mint Extract". It is a blend of spearmint and peppermint extract. They also sell just peppermint extract. I have not tested peppermint extract with these cookies.
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