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Double Chocolate Mint Chip Cookies

January 24th, 2011  Print This Recipe     

double chocolate mint chip cookies

Really, Dale? You burned the cookies? What are you, some sort of amateur?

You don’t even want to know how many times I’ve berated myself for this. There’s almost nothing worse than overcooking cookies. It’s a terribly disappointing thing. So yes, I burned the edges of some of these cookies, resulting in uniformly crisp cookies as opposed to crisp-on-the-outside, soft-on-the-inside cookies, but luckily it was only about half the batch. Another lucky thing: the husband tends to prefer his food burnt and crunchy. Go figure.

cookie batter

I was so annoyed at myself for overbaking these cookies that I wasn’t going to tell you about them. But then I realized that you shouldn’t be punished for my mistakes. But I won’t be too hard on myself. I maintain that cookies are fickle. Of everything I bake, I find cookies to be the most unpredictable items. So many little factors contribute to the way they turn out: the type of baking sheets you use, whether you line them with parchment or grease them or not, your specific oven’s idiosyncrasies. I believe I’ve expounded upon this topic before.

To take one example, my mother’s cookies always come out flat. This isn’t necessarily a bad thing, just sort of irritating and mysterious. Is the flatness due to her oven? The baking sheets she uses? The humidity in Florida? Her aura? Neither is the mysterious flatness of my mother’s cookies a new topic here.

These mint chocolate cookies are the cookies I associate with my mom. They’re one of my most favorite things she makes, and I always look forward to them around Christmastime, and sometimes other times (there’s frequently a stash in the freezer). These cookies are very flat, and I love that about them. In my mom’s version, the chips push out the top of the cookie, forming little hills on an otherwise flat surface. My cookies weren’t so thin, and their top surfaces crackled. Mine probably look prettier, but hers are better.

cookie batter with chips

There’s some drama surrounding these cookies, which contributes to their appeal, of course.

Nestle used to make mint chocolate chips, and on the package was this recipe. Then, Nestle just upped and stopped making the chips. (Fortunately, my mom had copied the recipe from the package.) There then ensued an anxious period of time when mint chocolate chips were nowhere to be found. This could’ve been tragic for the double chocolate mint chip cookies, whose existence depended on those chips. But then! Hershey’s started making mint chocolate chips, with their own, very different recipe for mint chocolate chip cookies printed on the package. We don’t use Hershey’s recipe, although I admit I’m curious about it; we use Nestle’s.

mint chocolate chips

These chips only appear in stores during the holiday season, though, so every Christmastime my mom stocks up. Who knows when or if they’ll be discontinued again? When I was in Florida last month, I found her freezer alarmingly full of these bags of mint chips. I asked her if I could take a bag home with me so I could make the cookies, but then I forgot to. True to form, she sent me two bags in the mail, along with a copy of the Nestle recipe. Within two hours of receiving the package, I was making the cookies. Why wouldn’t I be?

cookie dough on baking sheets

I tried out two different baking sheets with these cookies, and here’s my advice to you: if you’re using dark baking sheets, reduce the cooking time by a couple minutes. These cookies are easy to overbake because here’s what they do (or at least here’s what they did for me): they puff up and then they sink. You want to take them out of the oven when they’re puffed up, even though they don’t look like they’re done, then let them sink while they cool. You do not want to wait until they sink in the oven; that means they’ve overcooked. Don’t stress! You’ll do fine! Oh, but good luck finding mint chocolate chips in the grocery store. As far as I can tell, you can’t even buy the Hershey’s chips online, but here’s another option.

double chocolate mint chip cookies

Double Chocolate Mint Chip Cookies, adapted from the packaging of the discontinued Nestle Toll House Mint Flavored Semi-Sweet Chocolate Morsels

Makes 1 1/2 to 2 dozen cookies

Ingredients:

  • 10 oz (1 1/2 cups) mint chocolate chips, divided
  • 1 1/4 cup all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup sugar
  • 1/2 tsp vanilla extract
  • 1 egg

Directions:

  1. Preheat the oven to 375 degrees. Melt half of the mint chocolate chips (3/4 cup) in a heatproof bowl set over a pot of barely simmering water, stirring until smooth. Alternatively, heat gently in the microwave, stirring and taking care not to burn the chocolate. Cool to room temperature.
  2. In a medium bowl, combine flour, baking soda, and salt; set aside. In a large bowl, beat butter, brown sugar, sugar, and vanilla extract until creamy. Add melted chocolate and egg; beat well. Gradually blend in the flour mixture. Stir in the remaining mint chocolate chips.
  3. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake for 8 to 9 minutes, rotating baking sheets halfway through. Allow to stand for 2 to 3 minutes before removing from the cookie sheets to a cooling rack.
Print This Recipe

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29 Responses to “Double Chocolate Mint Chip Cookies”

  1. lauren raben says:

    your cookies are beautiful! they are picture perfect.

  2. Lisa says:

    Wow, a whole freezer full of chips? Wish I could say the same about my freezer. Good thing you were able to snag a couple of bags because your cookies look delicious. I have a linky party on my blog every week called “Sweets for a Saturday” and I’d like to invite you to stop by this weekend and link this up.

  3. Merlot says:

    These look so good! I make a similar cookie but i use andes mint and they are always very delicious! I love your blog too!

  4. Thanks so much for linking up to Sweets for a Saturday. I hope you’ll be able to join me again.

  5. Mary Lou says:

    I know this is a more than a year and a half after your original post – but I’ve gone through the same trial and tribulations with the true “mint chocolate chips’ (the green ones are gross!). I don’t think I’ve actually seen them for over 2 years here in Western NY. Except this morning – there they were on the end of the aisle in my local Wegman’s. How convenient that I was shopping for ingredients for a few batches of cookies for my run team banquet tomorrow night – I was excited – a home run cookie to take – easy and delicious….except…

    When I went to make them tonight I couldn’t find my recipe – i searched high & low for first my little rolled up piece of nestle chip package that was barely readable – but I used it for years. I also KNOW I copied it onto a recipe card and couldn’t find that either. I was excited when I saw the ‘double chocolate’ cookie recipe on the back of the package – but when there was no mention of melting the chips I knew they would be the same … thank goodness for google …”chocolate mint chip cookies with melted mint chips” brought me to the daley dish … THANK YOU … and your Mom!!

    PS (for great cookies every time invest in commercial quality half sheet pans and silpat sheets – I wouldn’t survive without them!)

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