Ingredients
- 1 cup all-purpose flour
- 2/3 cup cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter, room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon milk
- 1 cup mint chips
- ¼ cup milk or semi-sweet chocolate chips
Instructions
Sift together the flour, cocoa powder, baking soda and salt.
Beat the butter on medium speed for 1 minute. Add the white and brown sugars and beat on medium-high speed for 4 minutes until the mixture is light and fluffy. Use a spatula to scrape down the bowl and beaters.
Add the egg and vanilla extract and beat on medium speed for 1 minute until fully incorporated. Scrape the bowl and beaters, then add the flour mixture and beat at low speed just until combined.
Add the milk and beat at high speed until incorporated, about 20 seconds. On the lowest setting, stir in the mint and chocolate chips until evenly distributed throughout the dough.
Cover and chill while the oven preheats, or up to 3 days.
Preheat the oven to 350 degrees.
Scoop 1 ½ tablespoons of dough for each cookie and shape each one into a tall tower (not a flat or round ball).
Bake until the edges are crisp, but the centers still appear soft, about 11 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Source: https://sarahbakesnd.com/home/my-recipes/desserts-sweet-treats/mint-chip-chocolate-cookies/
These can be shaped into cylinders, frozen on a baking sheet, and then stored in the freezer and baked directly from frozen for 12-13 minutes.
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