My favorite response to these cookies was definitely when a chef friend of mine tried them and simply said, “Your cookie kung-fu is strong.”
The awesomeness of being a baking ninja aside, this batch is definitely the favorite of the holiday cookie bake-a-thon so far.
Originally I wanted to make these cookies using Nestlé’s dark chocolate and mint morsels and of course had my hopes dashed when I learned they aren’t carried within 200 miles of where I live. So I went to the store determined to find suitable replacements and did. Sort of. I ended up combining two different kinds of baking chips to achieve what I imagined the Nestlé morsels would be like – strong semi-sweet chocolate and cooling mint with a fudgey, chewy texture.
These cookies not only taste fantastic, but get bonus points for coming together super easily and freezing incredibly well. I only needed about 2 dozen when I made these, so I froze half the batch on sheet trays and then transferred them to a freezer storage bag. That way whenever I want the second batch I’ll just pop them on a sheet tray and bake. Way better than that refrigerated dough you can buy in the store (if I do say so myself)!
Double Mint Chip Cookies
Based loosely on the recipe from Nestlé Tollhouse.
Makes about 4 dozen cookies.
Edit/update: After freezing the dough balls and baking them off I have to recommend doing this outright. The cookies held their shape amazingly and baked up much better baking frozen dough balls so I’ve changed the recipe to reflect this.
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder (I always use Ghirardelli)
- 1 tsp. baking soda
- ½ tsp. table salt
- 8 ounces (2 sticks) unsalted butter, at room temperature
- 2/3 cup granulated sugar
- 2/3 cup packed dark brown sugar
- 1 tsp. pure vanilla extract
- 2 Tbsp. brewed espresso (I just dissolve 1 rounded tsp. instant espresso in 3 oz. water and use 2 Tbsp. of that)
- 2 large eggs, at room temperature
- 1 10-oz. pkg. Hershey’s semi-sweet chocolate mint chips
- 1 10-oz. package Andes Mints baking chips
1.) In a large bowl, sift together flour, cocoa, baking soda, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, sugars, vanilla, and espresso until creamy, about 3 minutes. Add eggs one at a time, beating for at least 30 seconds in between to allow them to completely incorporate.
2.) With the mixer running on low, slowly add the dry ingredients to the wet. Scrape down the sides and stir in the morsels. Using a 1-ounce (2 Tbsp.) cookie scoop, drop cookies onto parchment-lined cookie sheets. Cover with plastic wrap and freeze overnight.
3.) Preheat oven to 325° F and line up to 4 baking sheets with parchment paper. Transfer the frozen dough balls to new baking sheets and place immediately in oven. Keep remaining dough balls in freezer while each batch bakes. Bake 13-14 minutes or until cookies are puffed and centers are set.
Alternate version: Chill the dough overnight, scoop cookies, and bake. These still turned out delicious, just slightly wider/flatter than the frozen variety.