Double Mint Chocolate Cookies Recipe

Cookies made of deep dark chocolate, flavored with mint, and loaded with cookies made of mint chocolate. The edges of these fudgy cookies are crisp, while the middle is light and chewy.

– 113g or ½ cup unsalted butter melted – 140g or ⅔ cups granulated sugar – 50g or ¼ cups brown sugar – ½ tsp fine sea salt – ½ tsp baking soda – 2 large egg white – 40g or ⅓ cup dutch cocoa – 140g or 1 cup plus 1 tablespoons all purpose flour – 1 teaspoon pure vanilla extract – ¼-½ teaspoon peppermint extract – 150g dark mint chocolate bar chopped into large chunks and small bit




Melt the butter in a large bowl, add the sugars, and whisk until the butter is invisible. Whisk in salt and vanilla for 30 seconds.

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STEP  1 .

The mixture should be light and shiny after the addition of egg whites, which should be whisked for at least one full minute.

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Utilizing a rubber spatula, incorporate the chocolate and the dry ingredients into the mixture.

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Leave the bowl out in the fridge for at least two hours. Put plastic wrap over it if you want to leave it for longer.

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Set the oven to 350 F and grease two baking sheets. Place parchment paper on top of the sheets and put the cookies in the oven

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Reduce heat and add pumpkin spice and sea salt. Once the butter melts and the caramel is glossy and cohesive, remove from heat.

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Avoid parchment-free baking. Bake 2 tablespoons per cookie at 350 F for 10-13 minutes until the center isn't wet. Allow to cool on the pan before moving.

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-145 Calories -5g Fat -23g Carbs -2g Protein

See Also

Mint Chocolate Ice Cream Recipe