Mint Chocolate Chip Cookies

Votes: 1

Time: 3 hours 25 minutes
Complexity: easily
Servings: 30

Nutritional value per serving:

Calories 246, total fat 13 G., saturated fats 8 G., proteins 2 G., carbohydrates 31 G., fiber 1 G., cholesterol 26 mg, sodium 84 mg, sugar 24 G.

The combination of mint white chocolate and dark chocolate chip cookies is the perfect dessert for the winter holidays. You'll get a big batch of cookies that you can break into pieces, arrange in boxes, and give away to friends. These cookies are easy for the whole family to make, and even little ones will love sprinkling them with crushed candy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Chocolate chip cookies

1 and 3/4 cups premium flour
0.5 cup unsweetened cocoa powder
3/4 tsp baking soda
1/4 tsp baking powder
0.5 tsp coarse salt
220 g of butter at room temperature
1 and 3/4 cups sugar
1 large egg
1 teaspoon pure vanilla extract

Mint chocolate bar

450 g of high-quality white chocolate, coarsely chopped
3/4 tsp peppermint extract
20 soft mint red and white candies, chopped

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, white chocolate, cocoa, eggs, mint extract

Cooking the dish according to the recipe:

Chocolate chip cookies:

Cut two pieces of parchment paper measuring 32.5 x 45 cm. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In a large bowl, beat the butter and sugar with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until fully incorporated, about 2 minutes. Reduce the mixer speed to low, then gradually add the flour mixture and mix until smooth, about 2 minutes more.
Place a sheet of parchment paper on a work surface. Transfer the dough to the paper and cover with another sheet of parchment. Using a rolling pin, roll the dough into an even layer, reaching the edges of the parchment. Transfer the parchment and dough to a 12 x 18-inch baking sheet and freeze until completely set, about 20 minutes.

Meanwhile, position a rack in the middle of the oven and preheat the oven to 175°C.
Remove the top parchment from the dough and bake until the cookies are firm and opaque, 20-25 minutes. Transfer the baking sheet to a wire rack and let the cookies cool completely.
Mint chocolate bar:

Set aside 1 cup of white chocolate and place the rest in a large heatproof bowl set over a saucepan of simmering water (the bottom of the bowl should not touch the water) and stir until a third of the chocolate has melted.
Remove the bowl from the saucepan and keep the saucepan with water on low heat. Gradually stir in the reserved 1 cup of white chocolate, a few pieces at a time, until all the chocolate is melted. If necessary, return the bowl to the saucepan for 5-10 seconds. Don't rush this step; it may take up to 10 minutes for all the chocolate to melt.
Wipe away any excess water from the bottom of the bowl. Stir the mint extract into the chocolate, then quickly pour it over the cooled cookies and spread it evenly with a spatula or offset spatula. Immediately sprinkle with mint candies, gently pressing the pieces into the white chocolate. Let set at room temperature for about 2 hours.
Remove the cookies from the baking sheet by pulling the parchment paper and breaking them into pieces.