Chewy Fresh Mint Chocolate Chip Cookies

Close up of a mint chocolate chip cookie on a dark surface.

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5 from 1 vote

These chewy fresh mint chocolate chip cookies are flavored with fresh mint leaves blended directly into the dough.

Prep Time15

Cook Time10

Chilling Time2

Total Time2 25

Course: Cookie Recipes

Cuisine: American

Servings: Cookies

Calories: 179kcal

Author: Erica Schramek

Equipment

Ingredients

12 tablespoons unsalted butter
1 cup fresh mint leaves
2 ¼ cups bread flour
½ teaspoon kosher salt
1 teaspoon baking soda
¾ cup brown sugar
¼ cup white granulated sugar
1 egg room-temperature
1 egg yolk room-temperature
2 teaspoon vanilla extract
½ bag Andes mint chips

US Customary - Metric

Instructions

Melt the 12 tablespoons unsalted butter in a small saucepan over low heat. Remove from the heat and add the 1 cup fresh mint leaves. Allow the mint leaves to steep in the warm butter for 30 minutes.
Pour the melted butter and mint leaves into a blender and process until smooth. About 1 minute.
In a medium bowl whisk together the 2 ¼ cups bread flour, ½ teaspoon kosher salt, and 1 teaspoon baking soda.
Add the butter/mint mixture to the bowl of your stand mixer. Add the ¾ cup brown sugar and ¼ cup white granulated sugar and beat with the paddle attachment on medium speed until smooth. Lower the mixer speed to stir and add in the 1 egg , 1 egg yolk, and 2 teaspoon vanilla extract. Mix until thoroughly combined, about 30 seconds.
Stir the dry ingredients into the wet ingredients until just combined.
Fold in the ½ bag Andes mint chips.
Wrap the dough in wax paper and refrigerate for at least 2-3 hours.
Preheat the oven to 375°F (190°C).
Scoop 2 tablespoon-sized mounds of dough onto baking sheets about two inches apart.
Bake for 10 - 12 minutes or until the edges are lightly browned. Allow the cookies to cool for at least 5 minutes before transferring them to a wire rack to cool completely.

Notes

Measuring Ingredients: Using a digital kitchen scale is the most accurate way to measure your ingredients. If you don't have a kitchen scale you can measure the ingredients by volume but be careful when measuring the flour. Spoon the flour into the measuring cup and level it with the back of a butter knife. Try not to compress the flour into the measuring cup. Too much flour creates dense cookies.

Salt: For all of my recipes, I use Morton Kosher Salt which packs more densely than Diamond Crystal Kosher Salt. If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.

Refrigerate the dough for 2-3 hours to allow the flour to fully hydrate and the butter to solidify which will keep the cookies from spreading too much.

Use a cookie scoop for evenly portioned cookies. Take the guesswork out of portioning cookies by using a cookie scoop to make sure each cookie is the same size.

Bake Time: For crispier cookies increase the bake time by 2-3 minutes.

Storage: Baked cookies can be stored in an airtight container at room temperature for up to 4 days.

Freezing Cookie Dough: Unbaked cookie dough balls can be frozen for up to 3 months. Place them on a parchment-lined baking sheet and freeze until solid. Once frozen, remove from the baking sheet and place in a zip-top bag. Label with the date and contents.

When you are ready to bake cookies, remove the cookie balls from the freezer, let them sit at room temperature while the oven preheats, and then bake. You may need to add a minute or two to the baking time.

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