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.
- 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
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.