Baking & cooking with an enthusiastic amateur

Chocolate Cookies with Mint & Dark Morsels

Stack of fresh-baked cookies

Some fresh-baked cookies, with their prominent green mint chips.

My roommate had a bag of dark chocolate and mint chips she had purchased a few months ago, but hadn’t had the chance to bake into cookies yet. When I planned on baking, she suggested that I use them. As I love mint and chocolate together, particularly mint with dark chocolate, I enthusiastically agreed.

Finding the best use for these chips posed a challenge initially. The bag contained both dark chocolate chips and mint chips, so I needed to find a recipe that would play nicely with both.

There’s a chocolate dough recipe that I’ve adapted slightly from one I found online several months ago. The dough itself is nice and soft, and it stays soft even after the cookies have cooled, which I think is a major advantage. Additionally, it doesn’t require any melted chocolate, just cocoa powder, which is notably cheaper.

Three cookies, one with a bite

Three cookies and a glass of milk is my standard serving size.

Chocolate Cookies with Mint & Dark Morsels
Adapted from Real Simple
½ cup butter (one stick)
⅓ cup granulated sugar
⅔ cup dark brown sugar
1 large egg
1 tsp vanilla extract
1 ½ cups flour
¼ cup cocoa powder
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
1 cup dark chocolate & mint morsels

Preheat the oven to 350 degrees Fahrenheit.

Combine the flour, cocoa powder, baking soda, baking powder, and salt in a small bowl. In a larger bowl, cream together the butter, granulated sugar, and brown sugar. Then, add the vanilla. Break the egg into a separate bowl, then mix in thoroughly.

Slowly add the flour mixture to the sugar mixture, stirring to combine. When they’re mixed, fold in the chips.

Scoop out spoonfuls of dough onto either an ungreased cookie sheet or a cookie sheet covered in aluminum foil. Bake for 12-13 minutes.

Makes two dozen cookies.

Calories per cookie: 132
Cost per cookie: $0.17
Total cost of recipe: $4.05

On Tweaking

  • I use salted butter, but most baking recipes call for unsalted butter. If you’re using unsalted butter, you may want to use slightly more salt.
  • When making most cookie doughs, this one included, the proportion of brown sugar (light or dark) to granulated sugar is ultimately up to you. I really like dark brown sugar, so I tend to use more of it than granulated sugar, almost always altering recipes accordingly. Similarly, I’ve been converted to dark brown sugar, but if you prefer light brown sugar, that works equally well.
  • If you only want to make a few cookies right now, you can put the rest of the dough into a sealed, airtight container, such as tupperware or Gladware, and freeze it for up to a month. To thaw, place it in the fridge 12-24 hours before you’d like to make cookies.
  • While I made this recipe with the special dark chocolate & mint chips, it would work just as well with white chocolate chips, peanut butter chips, or even regular semisweet morsels.

One comment on “Chocolate Cookies with Mint & Dark Morsels

  1. Pingback: July Foodie Penpals | Olympia Food Swap

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This entry was posted on April 18, 2012 by in Cookies, Desserts, Everything Vegetarian and tagged , .


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