Chocolate Mint Chip Cookies - Bake from Scratch

      This cookie commands attention—thick, fudgy, and infused with refreshing pockets of crème de menthe chocolate. Dutch process cocoa imparts a rich chocolate depth, while a blend of granulated and brown sugars creates a balance between crispy edges and a chewy center. The use of cold butter is crucial, as it keeps the dough firm while promoting a soft texture. Rather than standard chocolate chips, the chocolate is broken into shards, guaranteeing that each bite contains a mix of molten spots and crunchy bits. Adding chunks of crème de menthe chocolate after baking gives these cookies an impressive appearance and makes them irresistibly tempting.

      Yields 6 large cookies

      1¾ cups (219 grams) all-purpose flour

      6 tablespoons (30 grams) Dutch process cocoa powder

      1½ teaspoons (7.5 grams) baking powder

      1 teaspoon (3 grams) kosher salt

      ¼ teaspoon (1.25 grams) baking soda

      1 large cold egg (50 grams)

      2 large cold egg yolks (37 grams)

      1 teaspoon (4 grams) vanilla extract

      ½ cup (113 grams) cold unsalted butter, cubed

      ½ cup (110 grams) firmly packed light brown sugar

      6 tablespoons (72 grams) granulated sugar

      8 ounces (227 grams) thin crème de menthe chocolate mints, plus extra for topping

      In a medium bowl, combine flour, cocoa, baking powder, salt, and baking soda with a whisk. In a separate small bowl, whisk together the cold egg, cold egg yolks, and vanilla. In the bowl of a stand mixer equipped with a paddle attachment, beat the cold butter and sugars on medium speed until thoroughly mixed, about 1 minute, pausing to scrape down the bowl. With the mixer set to low speed, gradually mix in the flour mixture, alternating with the egg mixture, starting and finishing with the flour blend, and mixing just until combined after each addition. Stir in the chocolate mints, allowing the mixer to break them into varying sizes for 30 seconds to 1 minute.

      Using a ½-cup dry measuring cup, scoop out the dough (approximately 140 grams each) and space them 2 inches apart on the prepared baking sheet. Press a 3-tablespoon spring-loaded scoop, rounded side up, into the center of each dough portion to form a mounded top with a border. Cover the dough and refrigerate for at least 2 hours or overnight.

      Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper. Arrange the dough 3 inches apart on the prepared sheet. Bake until the edges are set and the tops appear matte, about 15 to 17 minutes, rotating the pan halfway through. Top with broken chocolate mints. While the cookies are still warm, gently swirl a 4- to 5-inch round cutter around each cookie in a circular motion to create an even shape. Allow to cool on the pan for 5 minutes. Transfer from the pan and let cool completely on a wire rack. Store in an airtight container for up to 3 days.

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