Double Chocolate Mint Cookies

February is a dreary month in the Pacific Northwest, as I’m sure it is for many of you.  The weather yesterday was a mix of cold wind, rain, and some snow, which is not very common this time of year. (There is snow in the forecast tonight, and I am sure my students are praying for at least a delay.)

Now that Valentine’s Day is over, I am really looking forward to spring.  With St. Patrick’s Day almost here, there is certainly a lot of green going around, which is fine by me.  I’ve seen enough red and pink for a while.  And the change in color scheme made me think of some mint chips I had stashed away in my pantry.  Which then made me think of cookies, which made me think of chocolate.  (Stream of conciseness is such a funny thing.)

These cookies are moist, tender, and very chocolate-y.  When making these chocolate cookies, it’s important to use good, quality cocoa.  It makes all the difference.  Seriously.  Look for a high cocoa percentage and a rich, dark color.  I always make a full batch of cookie dough, but only bake one dozen at a time.  Meaning, I freeze the remainder of the dough balls and then, when I want a few cookies, I take them out of the freezer and bake them.  Well, I managed to make myself hungry again, so I am going to bake another batch and hope that Mother Nature will hurry up and bring some warmer weather.  Enjoy! xoxo

Double Chocolate Mint Cookies

printable recipe

¾ c unsalted butter, room temperature

¾ c sugar

¾ c firmly packed brown sugar

2 large eggs

2 t pure vanilla extract

2 c flour

¼ c + 2 T cocoa powder

½ t ground espresso (not required, but recommended)

1 t baking soda

1 t salt

1 (12-ounce) package chocolate and mint chips

Preheat oven to 350 degrees.

In a bowl, whisk together the flour, cocoa powder, ground espresso, baking soda, and salt.  In a mixing bowl with a paddle attachment, cream butter and sugars until light and fluffy.  Add eggs and vanilla, and mix until fully combined.  Slowly add the dry ingredients, beating until well combined.  Add the chips.  (Batter will be thick.)

Bake for 12-14 minutes, or until edges are brown and center is just done.  Cool on a wire rack.  Store any leftovers in an air-tight container for up to 5 days.

Makes: about 3 ½ dozen cookies