Best Double Chocolate Mint Chip Cookie Recipe
This recipe is always on our “must bake” list during the holidays. These cookies are decadent, fudgy, and bursting with mint flavor. The best double chocolate mint chip cookie recipe is quick and easy to throw together for any occasion.
I remember well the day my dad created this recipe. He was a chef, preparing a cookie tray for his coworker Christmas party. As a little girl, I often played sous chef while my dad was cooking. I learned to cook and bake by assisting and watching in the kitchen. His original recipe was made with cherry chips and mint chips ( Not mixed, he split the dough in half and added some to each half!). Over the years this double chocolate cookie recipe became a family classic. A recipe we never skip at Christmas time, but also bake year round!
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Why You Will Love the Best Chocolate Chip Mint Cookie Recipe:
- This is an easy recipe to make! You can throw it together with minimal prep time.
- These cookies freeze well. Just roll the dough into balls (or plop on the cookie sheet using a spoon), place on a parchment paper lined cookie sheet. Place in freezer until cookie dough balls are solid. Store in freezer for up to 3 months in a Ziploc freezer bag.
- This is an excellent decadent chocolate cookie base dough recipe. You can replace mint chips with semi-sweet chocolate chips, butterscotch chips, cherry chips, white chocolate chips, crushed candy canes, or any other flavor you would like!
- This cookie is an excellent addition to any holiday party platter. The bright green mint chips are festive for Christmas or even St. Patrick’s day!
- Add Peppermint extract if you’d like to add an extra kick of minty flavor
Why Buttermilk?
This recipe calls for buttermilk which is a little unique. Do you need it for the cookies to turn out well? The short answer is no. If you don’t have buttermilk and don’t want to make your own, you can substitute regular milk. There are however, benefits to using buttermilk which might inspire you to make your own quickly at home.
The acid and fat in the buttermilk break down the gluten strands in flour, resulting in a more tender, chewy cookie.
Buttermilk’s acidity reacts with baking soda to create gas, which causes the dough to rise and gives cookies more height.
How to make your own buttermilk:
To make buttermilk, add 1 tablespoon of either lemon juice or white vinegar to 1 cup of milk. Stir well, and let sit for 5-10 minutes before using it. The acid in the lemon juice or vinegar will curdle the milk, creating the buttermilk consistency and adding the acidic benefits.
You can make this buttermilk recipe to scale however big or small you need it for the recipe you are using it in. 1/2 cup milk to 1/2 tbsp ( or 1.5t tsp) vinegar or lemon juice, or 2 cups milk to 2 tbsp vinegar or lemon juice.
Don’t waste leftover buttermilk! It can be stored in the fridge for 3 to 5 days and be used in several other recipes like pancakes, muffins, or biscuits!
does the Best double chocolate mint chip cookie need recipe dark chocolate?
For the most depth of flavor you should use dark chocolate. I have, in a pinch, used semisweet chocolate chips. If you decide to do that, you can add 1tbsp of cocoa powder + 1 additional tbsp butter to the pot of melting chocolate/butter to add some extra depth to the recipe.
Ingredients:
Butter: room temperature
Dark Chocolate: either a bar or chocolate chips works.
Sugar: white sugar or cane sugar will work
Brown Sugar
Egg
Vanilla Extract: store bought or homemade
Buttermilk see note.
All-Purpose Flour
Baking Soda: Make sure the baking soda is fresh or else you could have flat cookies.
Baking Powder
Salt
Mint Chocolate Chips – or Andes Mints crushed
Tools You May Need:
Silicone Spatula
Parchment Paper
How to Make The best double chocolate mint chip cookie recipe:
Preheat oven to 350°F (175°C).
Line cookie sheet with parchment paper (if desired)
In microwave or heavy saucepan melt butter and dark chocolate. For microwave cook for 30 second intervals stirring in between until smooth. For saucepan, cook on med-low heat stirring constantly until smooth. Set aside to cool slightly.
In a large bowl, beat sugar, brown sugar, vanilla extract, and egg with a whisk or on low speed in an electric mixer.
Whisk in buttermilk.
Add melted chocolate mixture and whisk until smooth.
In a separate bowl, combine flour, baking power, baking soda, and salt. Whisk flour mixture thoroughly.
Gradually add the dry ingredients to the sugar mixture and fold ingredients together until just combined.
Add mint chips and fold into batter.
Let stand 10-15 minutes or until dough becomes a little more firm. To shorten the chill time, throw into fridge for 5 to 7 minutes.
Drop by tablespoonfuls 2 inches apart onto the prepared baking sheet.
Bake 8-10 minutes or until edges are firm. Watch the baking time, you want soft and chewy cookies.
Cool for 2 minutes before removing from pan and moving to a cooling rack.
Storage:
Once cooled on the wire rack, store in an airtight container or Ziploc bag on the counter 3 to 4 days.
These are a great cookie to freeze. Freeze extra dough if desired. Roll dough into balls, place on a parchment paper lined cookie sheet. Place in freezer until cookie dough balls are solid. Store in freezer for up to 3 months in a Ziploc freezer bag.
Best Double Chocolate Mint Chip Cookies
The best double chocolate mint chip cookies are decadent, fudgy, and bursting with mint flavor. This recipe is quick and easy to throw together for any occasion. This recipe is also versatile, you can add whatever type of chips you would like!
Ingredients
- 1/2 cup butter - room temperature
- 3oz. dark chocolate: bar or chips
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1/4 cup buttermilk
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup mint chocolate chips or Andes Mints crushed
Instructions
- Preheat oven to 350°F (175°C).
- Line cookie sheet with parchment paper (if desired)
- In microwave or heavy saucepan melt butter and dark chocolate. For microwave cook for 30 second intervals stirring in between until smooth. For saucepan, cook on med-low heat stirring constantly until smooth. Set aside to cool slightly.
- In a large bowl, beat sugar, brown sugar, vanilla extract, and egg with a whisk or on low speed in an electric mixer.
- Whisk in buttermilk.
- Add melted chocolate mixture and whisk until smooth.
- In a separate bowl, combine flour, baking power, baking soda, and salt. Whisk flour mixture thoroughly.
- Gradually add the dry ingredients to the sugar mixture and fold ingredients together until just combined.
- Add the mint chocolate chips and fold into batter.
- Let stand 10-15 minutes or until dough becomes a little more firm. To shorten the chill time, throw into fridge for 5 to 7 minutes.
- Drop by tablespoonfuls 2 inches apart onto the prepared baking sheet.
- Bake 8-10 minutes or until edges are firm. Watch the baking time, you want soft and chewy cookies.
- Cool for 2 minutes before removing from pan and moving to a cooling rack.
Notes
Storage:
Once cooled on the wire rack, store in an airtight container or Ziploc bag on the counter 3 to 4 days.
These are a great cookie to freeze. Freeze extra dough if desired. Roll dough into balls, place on a parchment paper lined cookie sheet. Place in freezer until cookie dough balls are solid. Store in freezer for up to 3 months in a Ziploc freezer bag.
Does this recipe need dark chocolate?
For the most depth of flavor you should use dark chocolate. I have, in a pinch, used semisweet chocolate chips. If you decide to do that, you can add 1tbsp of cocoa power + 1 additional tbsp butter to the pot of melting chocolate/butter to add some extra depth to the recipe.
How to make your own buttermilk:
To make buttermilk, add 1 tablespoon of either lemon juice or white vinegar to 1 cup of milk. Stir well, and let sit for 5-10 minutes before using it. The acid in the lemon juice or vinegar will curdle the milk, creating the buttermilk consistency and adding the acidic benefits.
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This post contains affiliate links, which means I make a small commission at no extra cost to you. Please read my full disclosure policy here.
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