Supreme Chocolate Mint Chip Cookies
Submitted by Dee19652
Double-cocoa chocolate cookies studded with mint chips, then drizzled with a glossy homemade chocolate glaze. Fudgy, minty, and intensely chocolatey with crispy edges that shatter on the first bite.
YIELD
2 servingsPREP
15 minCOOK
10 minREADY
40 minThese are not your average chocolate cookies. These are chocolate cookies that went to finishing school.
A full cup of cocoa in the dough makes them deeply fudgy and almost brownie-like, while mint chocolate chips melt into cool, creamy pockets throughout.
Then comes the glaze: a cooked chocolate icing made from cocoa, sugar, milk, and vanilla that sets into a thin, crackly shell on top.
It’s chocolate on chocolate on mint, and every layer earns its place.
The recipe makes two to three dozen depending on how generous you are with that tablespoon.
Pro Tips
- Flatten the dough balls slightly before baking. These cookies are dense and won’t spread much on their own.
- Pull them at 8 minutes if you want fudgy centers, 10 minutes for a crisper cookie. They firm up fast once out of the oven.
- Let the glaze cool until it thickens slightly before drizzling. Too hot and it slides right off. You want it to coat and cling.
- Use real mint chips (like Andes or Guittard) rather than peppermint extract for a smoother, less sharp mint flavor.
Ingredients
Directions
Heat oven to 350℉ (180℃).
Lightly grease cookie sheets.
In large bowl, combine flour, 1 cup cocoa, baking soda and salt; set aside.
In large bowl, beat sugar, brown sugar and margarine until light and fluffy.
Add eggs; blend well.
Stir in flour mixture; mix well.
Stir in mint chips.
Drop by tablespoonfuls 3 inches apart onto prepared cookie sheets; flatten slightly.
Bake for 8 to 10 minutes or until set.
Cool 1 minutes; remove from cookie sheets.
Cool completely.
In medium saucepan, combine all glaze ingredients except vanilla.
Bring to a boil; boil 1 minutes.
Stir in vanilla; cool.
Beat until smooth and of glaze consistency.
Glaze cooled cookies; allow glaze to set.
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