Most people I know would say that these cookies taste like Christmas. That’s because of the peppermint flavour, which is associated with the Holiday Season. I don’t really understand that association since I never heard anyone say that After Eight tastes like a Holiday candy, for example. I find that peppermint and chocolate is a match to be enjoyed anytime of the year.
These cookies are meant to stay soft inside, so keep an eye on them towards the final minutes of baking to make sure they don’t overcook. I think they go very nicely with a cup of black coffee.
Double Chocolate Mint Cookie Recipe
makes about 36 small cookies
You will need:
1 cup all-purpose flour
1/4 cup plus 1 tablespoon cocoa powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
7 tablespoons unsalted butter, room temperature
1/4 cup white sugar
1/4 cup brown sugar
1 egg, room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon peppermint extract
4 tablespoons sour cream
3/4 cup mint chocolate chips
1/2 cup semisweet chocolate chips
Preheat oven to 350 degrees.
Sift together flour, salt and baking soda over a bowl and set aside.
Beat butter and both sugars until it is light in colour and texture. Scrape the sides of the bowl and beat one more time. Reduce speed and mix in egg, vanilla and mint extracts until there is no trace of eggs and the mixture look smooth.
Add a third of the dry ingredients, then half of the sour cream. Stop the mixer, scrape the sides of bowl. Add another third of the dry ingredients, the sour cream and then the remaining dry ingredients.
Mix in the chocolate chips by hand.
Scoop the batter onto three baking sheets lined with parchment paper and bake it for 13 minutes.