Chocolate Mint Cookies Recipe

Chocolate Mint Cookies Recipe
Staff Writer

For the holidays, I always make chocolate mint cookies, which are one of my family’s favorite. We also serve these cookies at the restaurant as part of our cookie plate.

To accompany the cookies, I make a homemade hot cocoa and homemade marshmallows. It’s a dessert that is simple to make, and one everyone enjoys.

Ingredients

  • 1 pound unsalted butter at room temperature
  • 2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon mint extract
  • 1 pound semi-sweet (60%) chocolate, melted
  • 20 ounces semi-sweet chocolate chips
  • 1 pound all-purpose flour
  • 1 teaspoon salt
  • 4 teaspoons baking powder
  • Confectioner’s sugar, to coat

Directions

In a mixer, cream together butter and sugar in a mixing bowl with the paddle attachment. While the mixer runs, melt the chocolate in a bowl over a hot water bath. To the butter mixture, slowly add the eggs, one at a time, then the vanilla extract and mint extract, and mix until combined.

In a small bowl, sift together the flour, baking powder and salt.

Add the flour to the wet ingredients in four parts, mixing gently after each addition. Remove the bowl from the mixer, and stir in chocolate chips.

Let the batter chill for two hours in the fridge. Meanwhile, preheat the oven to 325 degrees. Place confectioner’s sugar in a bowl.

Scoop balls of dough using a melon baller or a small ice cream scoop. Roll each ball in powdered sugar to coat and place on cookie sheet. Bake 10 minutes, and then cool.

Serve with hot cocoa and homemade marshmallows.

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.