St Patrick's Day is only a week away, and what better way is there to celebrate than whipping up a fresh batch of cookies? I'm bringing you my favourite cookie recipe yet - inside out chocolate chip cookies with a hint of mint! This recipe is sure to please a crowd of any size, and couldn't be easier (or more delicious).
Before we get to the recipe, I'm reviewing a few of my top tips to achieve the best results in your baking. But if you feel you have nothing more to learn in the world of cookie baking, keep scrolling to get straight to the recipe!
Tips & Tricks
- Making the dough - Honestly, the best part about baking cookies? The cookie dough, of course. And it really is the most important to perfect the best batch of cookies. Over my many batches, I have found that beating together the ingredients for a longer time makes for a more cohesive final product. This is why I instruct the beating of the butter and sugars for 2 minutes, and the incorporation of the egg for almost another minute. Taking an extra moment to combine the ingredients will be so much more rewarding after you pop the cookies in the oven and they return perfectly-spread with crinkly tops and melting chocolate chips.
- Scraping the bowl - Very important step alert! Beating the ingredients together for a longer period of time doesn't do any good if only the same ingredients are meeting. Between each step, turn off the mixer and scrape down the sides of the mixing bowl with a spatula, then return to mixing. This allows all of the ingredients to be equally incorporated into the dough, which makes for more even, less clumpy cookies.
- Freezing the dough - Were you waiting for me to tell you this cookie dough needs to chill overnight before baking? Well, I'm not going to! This recipe only requires a few minutes of chill time before heading into the oven. To save even more time, this can be done while the oven preheats. So, pop your scooped cookie dough in the freezer for just 10-15 minutes, bake, and thank me later!
Feeling confident? I sure hope so, 'cause it's cookie time! Get to baking, and have a delicious St Patrick's Day!
Let me know if you made this recipe by tagging @sugarbutterflourbakery on Instagram and Facebook. Seeing you make my recipes always brings a smile to my face, and I would love to share your creation!
Mint chocolate chip cookies
Total time: 45 minutes
Prep time: 30 minutes
Bake time: 12 minutes
Chewy and rich, fudgy chocolate cookies loaded
with white chocolate chips and a hint of mint
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- 1 cup minus 1 tablespoon all-purpose flour
- 3 tablespoons cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 cup white chocolate chips
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the melted butter, granulated sugar, and light brown sugar for 1-2 minutes on medium-high speed, or until light and fluffy. Scrape down the sides of the bowl to fully incorporate all ingredients.
- Add in the egg, peppermint extract, and vanilla extract. Return the mixer to medium speed and beat until fluffy, about 30 seconds. Scrape down the sides of the bowl.
- In a separate bowl, stir together the all-purpose flour, cocoa powder, salt, and baking soda so that no clumps remain. In two additions, add this dry mixture to the wet mixture, mixing on low speed and increasing up to medium. Scrape down the sides of the bowl between each addition.
- Fold in the white chocolate chips, adding more or less as desired. Scoop the completed cookie dough into 12, 2 tablespoon balls. Arrange on a parchment-lined baking sheet and place in freezer while the oven preheats.
- Set the oven to 350 fahrenheit/180 celsius. Once preheated, remove the cookie dough from freezer and bake immediately for 12-13 minutes, or until the cookies are set. Let cool for at least 10 minutes before serving.