You can never have too many cookie recipes at Christmas – I’m always a sucker for the chewy chocolate chunk variety – and it takes no more than a capful of mint extract to dress them up for the holidays. If you can find mint chocolate chips or chocolate mint wafers (chop them into chunks) all the better – but regular chocolate chips work just fine. Try white chocolate chunks for an even more dramatic appearance.
This recipe doubles and triples well, if you need to make lots for a Christmas cookie exchange, and the dough freezes well – in lumps or in logs – if you want to stash some away for freshly baked cookies with no kitchen mess later in the holiday. Or give away bags of frozen dough scoops or parchment-wrapped logs – you-bake cookies for those you wish a sweet holiday.
Double Chocolate Chip Cookies
These can be made with mint chocolate chips or chunks instead if you prefer, and look great with white chocolate. They are particularly fantastic eaten warm from the oven, while the chocolate is still soft and gooey.
1 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 large eggs
2 tsp. mint extract or vanilla
2 cups all-purpose flour (or use half all-purpose, half whole wheat)
1/2 cup cocoa
1 1/2 tsp. baking soda
1/4 tsp. salt
1 cup semisweet chocolate chips or chunks
Preheat oven to 350°F.
In a large bowl, beat butter and sugars until fluffy; beat in eggs and mint or vanilla.
In a medium bowl, stir together the flour, cocoa, baking soda and salt. Add to the sugar mixture and stir by hand until almost combined; add chocolate chips and stir just until blended.
Drop spoonfuls of dough about 2″ apart on a cookie sheet that has been sprayed with nonstick spray. Bake for 12—14 minutes, until just set around the edges but still soft in the middle. Do not overbake if you want them to be chewy. Transfer to a wire rack to cool.
Makes about 2 dozen cookies.