Ingredients (~24 cookies)
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp fine salt
- 1 cup semi-sweet chocolate chips
- 1 cup chopped Andes Chocolate Mints, plus more for topping
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 tsp vanilla extract
- 1 1/2 tsp peppermint extract
- 2 large eggs
- 16 drops green liquid food coloring
Make and Rest the Dough
Preheat the oven to 350°F.
Prepare 2 baking sheets with parchment paper.
In a medium-sized bowl, combine flour, baking soda, baking powder, and salt, and whisk until well combined.
In a large bowl, combine softened butter, granulated sugar, and light brown sugar, mixing them with an electric mixer on medium speed until they are light and fluffy.
Then add in the vanilla and peppermint extract.
Add in the eggs one at a time, mixing the dough thoroughly after each addition.
Once all of the eggs have been added, mix until there are no lumps.
Add the green food coloring and mix until it is evenly distributed throughout the dough.
Continuing with the mixer, slowly add in half of the dry ingredients and just mix until there are still small streaks of flour visible.
With a spatula, fold in the remaining dry ingredient mixture until combined, then fold in the chocolate chips and the chopped Andes mint pieces.
After making the dough, let it rest for approximately 15 minutes at room temperature.
During this time, the flour will fully hydrate and improve the dough’s consistency.
Bake and Finish Cookies
Using a spoon, scoop out about 2 tablespoons of cookie dough, placing it on prepared baking sheets.
Leave a 3-inch spacing between all cookie dough balls.
Cookies should bake at 350°F for approximately 8-10 minutes, until their edges appear set and slightly brown.
The centers will still appear soft when they come out of the oven.
After removing baking sheets from the oven, immediately tap them firmly on a wire rack a few times until the cookies are flat and slightly deflated.
Tapping the cookies against the wire rack creates dense cookies that are fudgy in texture.
Immediately place an Andes mint piece on top of each cookie.
Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Mint Chocolate Chip Cookies
Ingredients
Ingredients (~24 cookies)
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp fine salt
- 1 cup semi-sweet chocolate chips
- 1 cup chopped Andes Chocolate Mints plus more for topping
- 1 cup unsalted butter 2 sticks, softened
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 tsp vanilla extract
- 1 1/2 tsp peppermint extract
- 2 large eggs
- 16 drops green liquid food coloring
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Whisk together flour, baking soda, baking powder, and salt in a medium bowl.
- Cream butter and both sugars until light and fluffy. Mix in vanilla and peppermint extracts.
- Beat in eggs one at a time, then mix in green food coloring until uniform.
- Add dry ingredients in two batches, mixing until just combined. Fold in chocolate chips and chopped Andes mints.
- Let dough rest at room temperature for 15 minutes.
- Scoop dough onto baking sheets, spacing 3 inches apart.
- Bake 8-10 minutes until edges are set but centers look slightly underdone.
- Tap baking sheets on wire rack immediately after removing from oven. Top each cookie with an Andes mint piece.
- Cool on baking sheets 5 minutes, then transfer to wire rack to cool completely.
