Dark Chocolate & Mint Chip Cookies

I was at Target a couple weeks back and saw that Nestle had come out with a new bag of morsels for the holiday season. This bag contained some dark chocolate chips and some mint chips. I immediately thought these needed to go into some cookies, so I made some by adapting Alton Brown’s “The Chewy Cookie” from an episode of Good Eats. His recipe is actually adapted from the classic Nestle Tollhouse chocolate chip cookie recipe.

Ingredients

2 sticks unsalted butter

2 1/2 cups bread flour

1/4 cup cocoa powder (dutch-processed if you can get it)

1 teaspoon kosher salt

1 teaspoon baking soda

1/4 cup white granulated sugar

1 1/4 cups brown sugar

1 egg

1 egg yolk

2 tablespoons milk

1 1/2 teaspoons of extract (either all vanilla, all mint, or all peppermint or some combination of them that equal 1 1/2 teaspoons)

1 bag of Nestle Dark Chocolate & Mint morsels

Preheat your oven to 375 degrees.

Combine the flour, salt, and baking soda into a medium sized bowl and put aside. Melt the butter and pour it into a large bowl or the mixer bowl from your stand mixer. Add both of the sugars and cream them into the butter. Then add both the egg and the egg yolk, the milk, and whatever extract you chose. Mix well to evenly distribute. Then add the flour and cocoa powder slowly while the mixer is going so it doesn’t go flying everywhere. Then stir in the dark chocolate & mint chips. Place the dough in the fridge for at least a half hour. Allowing the dough to chill will harden the fat (butter) so that the cookies won’t spread as much in the oven. If you want your cookies to spread more than just skip this step.

Scoop the cookies onto a baking sheet with parchment paper on it, or a Slipat. I can usually fit about 6 cookies per sheet. In my oven I bake them for about 10-12 minutes. It’s a good idea to check the cookies after 5 minutes to gauge how long you should cook them. Since this cookies are dark already because of the cocoa it will be more of a challenge to tell when they are done. I always give some time for the first batch to cool to be sure I baked them the right amount of time (if not I adjust accordingly from then on). I typically get about 18 good-sized cookies out of this recipe. Enjoy!