These double chocolate mint cookies are bakery-style cookies made with Andes baking chips, a chilled chocolate-mint dough, and large 2-ounce portions. They bake with crisp edges, soft centers, and can be baked after chilling or straight from the freezer.
Double Chocolate Mint Cookies
Bakery-style double chocolate mint cookies made with Andes baking chips, chilled dough, and large 2-ounce portions. Bake after chilling or directly from frozen.
Ingredients
- 1 10-ounce package Andes baking chips, divided
- 1/2 cup unsalted butter softened
- 1/2 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
Instructions
- Melt half of the Andes baking chips in 30-second intervals, stirring between each interval, until smooth. Set aside to cool until just warm.
- In a separate bowl, whisk together the flour, baking soda, and salt. Set aside.
- Mix the softened butter, brown sugar, and granulated sugar until smooth and lightly creamy. Add the egg and vanilla and mix until incorporated.
- Stir the melted mint chocolate mixture into the butter mixture until evenly combined.
- Add the flour mixture and mix just until no dry flour remains. Do not overmix.
- Fold in the remaining Andes baking chips until evenly distributed.
- Portion the dough into 2-ounce balls and place on a parchment-lined tray. Refrigerate for 30 to 60 minutes before baking.
- Heat the oven to 375°F. Bake for 11 to 13 minutes, until the edges are set and the centers remain soft. To bake from frozen, add 1 to 2 minutes.
- Cool. Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Chilling improves dough handling and final texture.
- Slight underbaking gives the best soft-center finish.
- The dough may be baked after chilling or directly from frozen.
- To freeze, freeze portioned dough balls until firm, then transfer to a freezer container or bag.
- For best results, bake these cookies large, using 2-ounce portions.
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