Ingredients
Equipment
Method
Prepare Your Oven and Baking Sheets
- First, preheat your oven to 375°F (190°C). Line several baking sheets with parchment paper. This simple step prevents sticking and helps your cookies bake evenly, ensuring easy cleanup.
Cream the Butter and Sugars
- In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light, fluffy, and pale in color. This usually takes about 2-3 minutes. Properly creaming these ingredients incorporates air, which is essential for a soft and chewy cookie texture.
Add Wet Ingredients
- Beat in the large egg until just combined. Then, add the vanilla extract and the peppermint extract. Mix until just incorporated. Ensure your butter is properly softened but not melted to help all ingredients emulsify correctly.
Combine Dry Ingredients
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and sea salt. Whisking ensures these dry ingredients are evenly distributed, which is important for consistent leavening.
Combine Wet and Dry Ingredients
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the flour; too much mixing develops gluten, which can lead to tough, cakey cookies.
Fold in Mint and Chocolate Chips
- Gently fold in the finely chopped fresh mint leaves and the dark chocolate chips using a spatula. Distribute them evenly throughout the cookie dough. This is where our unique dual-mint flavor truly comes to life.
Scoop and Bake
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie. A cookie scoop is ideal for perfectly uniform cookies that bake evenly. Bake for 9-11 minutes, or until the edges are golden brown and the centers still look slightly soft. Don't overbake, as cookies will continue to set as they cool on the baking sheet.
Cool
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up and prevents them from breaking apart. Enjoy these fresh, chewy Mint Chocolate Chip Cookies!
Nutrition
Notes
Chill cookie dough for at least 30 minutes to enhance flavor and prevent spreading. Use a cookie scoop for uniform baking and gently muddle fresh mint leaves for aroma. Store cooled cookies in an airtight container for 3-5 days, or freeze baked cookies/dough for up to 3 months. Avoid overbaking for chewy perfection. Nutrition information is estimated based on common ingredients and serving sizes and may vary.