Fudgey Mint Chip Cookies

Gooey on the inside and slightly crunchy on the outside, these cookies satisfy our household's deepest chocolate peppermint cravings, without being overly sweet or needing a whole bowl of ice cream to do the job.

Instructions

Preheat oven to 350°F. Line a cookie sheet with parchment paper.
Place cubed butter along with the granulated sugar and brown sugar in to a kitchen stand mixer fitted with a paddle attachment. Cream together until pale, light and fluffy. Scrape down the sides occasionally.
Add eggs, one at a time, to incorporate. Add vanilla bean paste.
In a medium bowl, whisk together flour, baking soda, salt, cocoa powder. Add to mixer. This is a very thick dough so don't worry as it comes together. Pour in mint chocolate and mix until just combined.
Using a mini ice cream scoop or a spoon to shape the dough, drop cookies on to tray, just slightly smaller than golf ball size. 12 to a tray will suffice.
Bake for 11-13 minutes. Remove from oven, leave on tray for 5 minutes and then use a spatula to transfer to a cooling rack.

Notes

We like the idea of alternating chocolate bites with hints of peppermint but if you need that extra oomph, try adding ¼ tsp peppermint extract.

Alternatively, if you like some crunch to your cookies, add crushed candy canes.

What you’ll need:

unsalted butter

granulated sugar

brown sugar

vanilla bean paste

eggs

all purpose flour

baking soda

salt

cocoa powder

mint chocolate chips

What you’ll do:

sift together the all purpose flour, baking soda, salt and cocoa powder in a medium bowl

***don’t forget to WEIGH these ingredients as scooping or even spooning and leveling will give you precise measurements.

Cube your butter. This makes for easier blending in the mixer.

Use unsalted butter. Otherwise omit the extra salt.

Many will say to have your butter at room temperature but I find that often makes for flat cookies. By cubing your butter first, it allows the mixer to blend and cream the sugars without it becoming too soft.

Mix until butter becomes pale and creamy. Add the sugars and keep on mixing! You want the butter to be spreadable, like a hard cream cheese and not too pliable, like butter that’s been left on the counter for toast. We want fat cookies, not flat!

add the two eggs, one at a time, until fully incorporated, along with your vanilla bean paste.

once that’s done, add your dry ingredients and try to get the cookies on to the sheet without eat the dough!

To Store:

Because this makes 3 dozen cookies, you may not want to make it all in one go.

Either store the dough in the fridge for up to two days or if the cookies last long enough in your house, you can also freeze the dough. To defrost, let come to basically room temperature in order to be able to scoop your cookies.

The Recipe:

Fudgey Mint Chip Cookies

Ingredients

Instructions

Notes