Minty Double Chocolate Cookies
Whether you’re gearing up for a visit from Santa, want a delicious and easy cookie to take to a swap, or just love to bake - these cookies are for you! Check out the recipe for your new go-to chocolatey, minty cookie recipe. (Allergy restriction substitutions included!)
Prep time: 15 minutes
Cook time: 12 minutes
Yields: 24 small cookies
Ingredients:
1/2 c unsalted butter (Miyokos vegan butter for a DF substitution)
1/2 c coconut sugar
1 large egg
1/2 tsp peppermint extract
1 1/4 c all purpose flour (Bob’s Red Mill baking flour for a GF substitution)
1/3 c cocoa powder
1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/3 c white chocolate chips (Pascha white chocolate for a DF substitution), plus 1/4 c for topping cookies
Directions:
Preheat oven to 350 degrees F.
While oven is preheating, cream together the butter and sugar in a mixer for 1-2 minutes, or until light and fluffy. Scrape down sides as needed.
Once butter and sugar a creamed, slowly add the egg and peppermint extract and beat until evenly combined into creamy mixture.
In a second bowl, evenly combine dry ingredients of flour, cocoa, baking powder, baking soda, and salt. Once dry mixture is combined, slowly add to butter mixture while mixer is on low speed.
Once batter is formed, add in 1/3 cup of chocolate chips until evenly mixed in to dough.
Form dough balls, slightly smaller than a golf ball per cookie. Place cookies on an ungreased baking sheet (parchment paper optional), about 1 inch apart. (Depending on the size of your baking sheet, you may be able to fit all 24 cookies.) Once you have formed the dough balls, gently press down each cookie, to flatten the top part of the cookie. Finish off cookies by topping with a few white chocolate chips.
Bake in oven about 12 minutes. Be sure to watch cookies closely so that white chocolate does not burn.
Remove from oven and allow cookies to cool on a baking rack.
