Mint Chocolate Chunk Cookies
Mint Chocolate Chunk Cookies
Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 15-16 cookies
Measurments:
(Recipe in grams below!)
1 cup butter
2/3 cup of packed brown sugar (light or dark)
1/3 cup white granulated sugar
1 large egg
2 tsp of vanilla extract
1 tbsp molasses (optional)
1 tbsp corn syrup (optional)
1 & 3/4 cup of All-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp of salt (optional if you used salted butter)
2/3 cup cocoa powder
2 tsp espresso powder (optional)
2 cups mint chocolate chunks
What is the purpose of molasses?
The key difference between brown sugar and granulated/white sugar is molasses. Molasses is the ingredient that is mixed into granulated sugar to create white sugar. Brown sugar is gives your desserts a nutty and caramel flavor. Therefore, adding extra molasses will enhance the nutty and caramel flavor without having to add more sugar or without having to originally use brown sugar.
What is the purpose of corn syrup?
Corn syrup is a completely optional ingredient in cookies. However, I always try to use it in chocolate cookies because it makes cookies more fudgy and dense. Adding a touch of corn syrup will give your cookies a chewier texture without making them crunchier or grainier.
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients. A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
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Measurements in Grams
215 grams salted/unsalted butter
130 grams brown sugar
100 grams white/granulated sugar
1 large egg (60 grams)
4 grams vanilla extract
24 grams molasses (optional)
20 grams corn syrup (optional)
250 grams All-purpose flour
6 grams baking soda
2 grams baking powder
50 grams cocoa powder
6 grams espresso powder (optional)
240 grams mint chocolate chunks
Instructions
Step 1
Preheat oven to convection 350 degrees fahrenheit.
Beat room temperature butter in stand mixer/by hand for 3-5 minutes (or until butter turns off-white).
Step 2
Add in brown sugar and white sugar. Beat the sugar with the butter until the mixture is fluffy (about 2 minutes).
Step 3
Add your large egg and stir into mixture.
Mix in vanilla, corn syrup (optional) and molasses (optional).
Step 4
Add flour, baking soda, baking powder, espresso powder, cocoa powder, and salt to form your dough. If using a stand mixer, mix on low. If mixing by hand, use a spatula.
Mix in mint chocolate chunks once your ingredients are combined well.
Step 5
Use a 1/3 cup scoop (approximately 80 grams) (or however much your heart desires) and place a single ball of dough on baking tray. THIS IS YOUR TEST COOKIE! Always start with baking a single cookie, to make sure you didn’t forget an ingredient and/or your oven isn’t too hot (some ovens have hot-spots or cook things quicker/slower than others). This is also a good indicator of how much your cookie will spread.
Step 6
After baking your test cookie, place cookie dough balls on your tray. Use your test cookie to estimate how many cookies you can fit on your tray.
Bake cookies for 9-11 minutes (for 1/3 cup scoop).
Step 7
For perfectly circular cookies, use a circular bowl/cup/cookie cutter and swirl around your fresh cookie to make edges clean. Then let cookies sit on tray for about 10 minutes before removing.
Step 8
You can put these in the fridge to store up to 10 days or in room temperature for 8 days!