Mint Chocolate Cookies
Chewy middled, crispy edged mint chocolate cookies loaded with dark mint chocolate!
Servings 16 cookies
Ingredients
- 113g or ½ cup unsalted butter melted
- 140g or ⅔ cups granulated sugar
- 50g or ¼ cups brown sugar
- ½ tsp fine sea salt
- ½ tsp baking soda
- 2 large egg whites
- 40g or ⅓ cup dutch cocoa
- 140g or 1 cup plus 1 tablespoons all purpose flour
- 1 teaspoon pure vanilla extract
- ¼-½ teaspoon peppermint extract
- 150g dark mint chocolate bar chopped into large chunks and small bits
Instructions
- Melt the butter in a large bowl, add the sugars and whisk very well - until you cannot see the butter separately. Add the salt and vanilla and whisk for 30 seconds.
- Add egg whites and whisk for at least a full minute, until the mixture is light and shiny.
- Fold in the dry ingredients and the chocolate with a rubber spatula.
- Set the bowl in the fridge uncovered for at least two hours. If you would like to leave it longer, cover it with plastic wrap.
- Preheat the oven to 350 F and line two greased baking sheets with parchment paper (don’t bake these on a pan without parchment!!)
- Portion into 2 tablespoons per cookie and bake at 350 F for about 10-13 minutes until they don’t look ‘wet’ in the center. Let cool on the pan for a few minutes before moving.