Instructions
Preheat the oven to 350°F and line baking sheets with parchment.
In a bowl, whisk together the flour, baking soda, salt, and cream of tartar.
In a large bowl, beat the butter until smooth. Add the sugar and cream until light and fluffy, about 2 to 3 minutes. Add the egg and egg yolk and mix until fully incorporated. Mix in the vanilla and peppermint extract. Add a small amount of green gel food coloring and mix until you get a light mint green color.
Add the dry ingredients and mix just until combined. Fold in the mini dark chocolate chips evenly throughout the dough.
Scoop about 1 to 1¼ oz portions and place them on the prepared baking sheets, spaced apart.
Bake for 10 to 12 minutes, until the edges are set and the centers still look slightly underdone. Let cool on the pan for about 5 minutes, then transfer to a rack to cool completely.
Freezing + Baking From Frozen
Scoop the dough onto a parchment-lined tray and freeze until solid. Once frozen, transfer the dough balls to a freezer bag.
Bake straight from frozen at 350°F for about 10 to 12 minutes, adding 1 to 2 minutes if needed, until the edges are set and the centers are soft.
mbutterflye on
Looks great! Maybe next time you should use mint extract, not peppermint extract. Two completely different flavor profiles. Mint chocolate chip uses regular mint – spearmint – hence why it’s green.
IlexAquifolia on
Green dye never makes food look appealing
glyneth on
The bag label said semi-sweet, not dark chocolate, chips. But these look good!
Scavenge101 on
Would probably call them mint chocolate sugar cookies since there’s no brown sugar or molasses, but that texture on the cross section looks like it has the fluffy/crunchy thing going on that i love.
thatshygirl06 on
You should leave in the sound of the mixer. People like the sounds of machines working
mallettsmallett on
They look like cake.
Zeune42 on
I want chef carter to show us this
bt2328 on
Holy moly everyone is “well actually”ing you.
well-oiled_machine on
You sound like you pronounce water the way I pronounce water. Your accent and presentation have convinced me to add cookies to my cooking/baking routine.
10 Comments
These really taste just like the ice cream!!
Mint Chocolate Chip Cookies
Makes about 28–30 cookies
Bake at 350°F
Ingredients
2 1/2 cups all-purpose flour
3/4 tsp baking soda
3/4 tsp kosher salt
1/4 tsp cream of tartar
1 cup butter, room temperature
1 3/4 cups granulated sugar
1 large egg
1 large egg yolk
1 TB vanilla extract
3/4 tsp peppermint extract
Green gel food coloring, as needed
1 1/2 cups mini dark chocolate chips
Instructions
Preheat the oven to 350°F and line baking sheets with parchment.
In a bowl, whisk together the flour, baking soda, salt, and cream of tartar.
In a large bowl, beat the butter until smooth. Add the sugar and cream until light and fluffy, about 2 to 3 minutes. Add the egg and egg yolk and mix until fully incorporated. Mix in the vanilla and peppermint extract. Add a small amount of green gel food coloring and mix until you get a light mint green color.
Add the dry ingredients and mix just until combined. Fold in the mini dark chocolate chips evenly throughout the dough.
Scoop about 1 to 1¼ oz portions and place them on the prepared baking sheets, spaced apart.
Bake for 10 to 12 minutes, until the edges are set and the centers still look slightly underdone. Let cool on the pan for about 5 minutes, then transfer to a rack to cool completely.
Freezing + Baking From Frozen
Scoop the dough onto a parchment-lined tray and freeze until solid. Once frozen, transfer the dough balls to a freezer bag.
Bake straight from frozen at 350°F for about 10 to 12 minutes, adding 1 to 2 minutes if needed, until the edges are set and the centers are soft.
Looks great! Maybe next time you should use mint extract, not peppermint extract. Two completely different flavor profiles. Mint chocolate chip uses regular mint – spearmint – hence why it’s green.
Green dye never makes food look appealing
The bag label said semi-sweet, not dark chocolate, chips. But these look good!
Would probably call them mint chocolate sugar cookies since there’s no brown sugar or molasses, but that texture on the cross section looks like it has the fluffy/crunchy thing going on that i love.
You should leave in the sound of the mixer. People like the sounds of machines working
They look like cake.
I want chef carter to show us this
Holy moly everyone is “well actually”ing you.
You sound like you pronounce water the way I pronounce water. Your accent and presentation have convinced me to add cookies to my cooking/baking routine.
Keep posting. You’re doing great.