Double Chocolate Mint Cookies
It just doesn’t get more chocolatey than this Double Chocolate Mint drop cookie with abundant cocoa and semisweet chocolate, offset by cooling bits of sparkling peppermint. It's the Christmas cookie for the chocolate lovers on your list.
Mint Chip Tip
If peppermint baking chips are unavailable in your area, finely crush 4–6 medium sized candy canes instead.
Preheat oven to 400°. Line baking sheets with parchment.
Whisk together flour, cocoa, salt, and baking soda.
Beat together butter and shortening with a hand mixer on medium speed until blended.
Add granulated and brown sugars; beat until light and fluffy, 4–5 minutes. Add eggs, one at a time, beating just until combined after each. Beat in extract.
Beat in flour mixture on low speed until combined. Dough will be chunky.
Stir in chocolate and 1 cup baking chips. Dough will be sticky. Scoop dough with a #40 scoop (1½ Tbsp.) onto prepared baking sheets.
Bake cookies until just set (they will appear slightly underdone), 8–9 minutes.
Cool cookies on baking sheets, 5–8 minutes, before topping with remaining ½ cup baking chips (1 tsp. per cookie), pressing lightly to adhere. Transfer cookies to racks to cool completely.
% Daily Value*
Total Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 20mg 6%
Sodium 290mg 12%
Carbs 27g 9%
*Percent Daily Values are based on a 2,000 calorie diet.