Prep1 hr 40 min
- 1 cup unsalted butter
- .5 cup granulated sugar
- .5 tsp vanilla extract
- 1 tsp mint extract
- 1.5 cups all-purpose flour
- .5 cup Dutch-processed unsweetened cocoa powder
- .25 tsp baking powder
- .25 tsp salt
- 2 cups semisweet chocolate chips
- 4 tsp vegetable oil
- In a bowl fit for a standing mixer, cream together the butter and sugar until light and fluffy. Add the vanilla extract and mint extract and mix thoroughly.
- In a separate bowl, thoroughly mix together the flour, cocoa powder, baking powder, and salt. Slowly mix in the dry ingredients into the standing mixer until fully incorporated.
- Roll your dough into a ball then flatten into a disk, wrap in plastic wrap and allow to chill for at least an hour.
- Preheat oven to 325˚F and line baking sheets with parchment paper or silicone liners (my preference.) Let dough rest at room temp then roll dough out to 1/4 in. thickness. Use a mold to cut out 1 inch circles – if you don’t have a mold, look around for a container with an opening the size of your preferred cookie. I used a small mason jar lid.
- Transfer cookie dough onto your baking sheets and let your trays chill in the fridge for 20 minutes.
- Bake cookies for 20 minutes; then allow to cool for 10 minutes. Transfer to a wire rack for best results.
- Double boil your chocolate chips or if you’re hard pressed for time, microwave your chips; making sure to pause every 20 seconds to mix and make sure the chocolate is melting evenly. When chocolate is fully melted, add oil and mix in thoroughly until chocolate is a thin, dipping consistency.
- Lower the cookies into the chocolate mixture with a fork, and lift to allow it to drip any access chocolate. Place each cookie on a sheet of parchment paper and allow cookies to chill in the fridge before eating.
- I added green sprinkles because it’s St. Patrick’s Day today. Even though they’re minty, a chocolate cookie doesn’t look very festive when it’s just all brown.
- NOM NOM NOM! OI OI OI!
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