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Mint Chip Cookies

52

  • Prep Time30 min
  • Total Time1 h
  • Makes20 cookies
*PLUS overnight setting time
A plate with three mint chip cookies—dark brown and drizzled with a chocolate drizzle

Produced by Radiyah Chowdhury, Irene Ngo and Aimee Nishitoba; Photography by Erik Putz; food styling by Michelle Rabin; Paper art by Ali Harrison of Light + Paper

Calgary-based Crave Cupcakes first started selling this dark chocolate cookie 17 years ago. This version has a hint of mint and is decorated with a fun green chocolate drizzle and mini chocolate chips. 

Ingredients

  • 1 cup all-purpose flour, (120 g)

  • 1 cup cocoa powder, (80 g), sifted

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1/2 cup salted butter, at room temperature

  • 1/2 cup granulated sugar, (96 g)

  • 1 large egg

  • 1 tsp vanilla

  • 1 to 2 tsp peppermint extract

Topping

  • 1/4 cup white chocolate chips, melted

  • green gel food colouring

  • 1/3 cup mini semi-sweet chocolate chips

Instructions

  • Cookies: Position rack in centre of oven and preheat to 325F. Line 2 baking sheets with parchment.

  • Whisk flour with cocoa, baking soda and salt in a medium bowl.

  • Beat butter in a large bowl, using an electric mixer on medium-low, until fluffy, 2 to 5 min. Beat in sugars. Beat until very pale and fluffy, 10 to 12 min. Reduce speed to low. Beat in egg, vanilla and peppermint extract.

  • Beat in flour mixture until combined. Scoop heaping 1-tbsp portions of dough, roll into balls and arrange 2 in. apart on prepared sheets. Press down and flatten cookies slightly.

  • Bake until cookies are no longer shiny, 12 to 13 min. Transfer cookies to a wire rack and let cool completely, about 20 min.

  • Topping: Dip the tip of a toothpick into food colouring, then dip into melted white chocolate in a small bowl. Stir to combine until a light green colour forms. Scrape chocolate into a piping bag fitted with a small round tip. Drizzle chocolate over cooled cookies on rack and immediately sprinkle with chocolate chips. Transfer cookies to a wire rack and let stand overnight until chocolate is firm. Store in an airtight container at room temperature for up to 5 days.

Assorted cookies on a pink background with the words in white "Find more Christmas cookie recipes"

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