Emerald Isle Mint Chocolate Chip Cookies (Printable)

Soft, chewy mint-infused cookies with chocolate chips. A delightful treat inspired by Ireland's verdant charm.

# What You Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 3/4 cup packed light brown sugar
07 - 2 large eggs
08 - 1 1/2 teaspoons pure mint extract
09 - 1/2 teaspoon pure vanilla extract
10 - 4-6 drops green food coloring, optional

→ Add-Ins

11 - 2 cups semisweet chocolate chips
12 - 1/2 cup chopped Andes mints or mint chocolate chunks, optional

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy, approximately 2-3 minutes.
04 - Beat in eggs one at a time, then mix in mint extract, vanilla extract, and green food coloring if desired.
05 - Gradually add dry ingredients to wet ingredients, mixing until just combined.
06 - Fold in chocolate chips and chopped Andes mints if using.
07 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 10-12 minutes or until edges are set but centers remain soft.
09 - Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • The balance of cool mint with rich chocolate creates this addictive sweet spot that regular chocolate chip cookies just cant touch.
  • The centers stay impossibly soft for days, which Ive found is perfect for making ahead when friends text that theyre dropping by.
02 -
  • Overmixing the dough after adding flour will develop gluten and turn your soft cookies into mint-flavored hockey pucks.
  • The centers should look slightly underbaked when you remove them from the oven, as they continue cooking on the hot baking sheet.
03 -
  • For bakery-style cookies with perfect cracks on top, refrigerate the dough balls for 30 minutes, then bang the baking sheet firmly against the counter halfway through baking time.
  • Add ¼ teaspoon of cornstarch to the dry ingredients for cookies that stay soft for days longer than traditional recipes.

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