Double Chocolate Cookies Mint Chocolate Variation Recipes

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ADDICTIVE DOUBLE CHOCOLATE MINT COOKIES



Addictive Double Chocolate Mint Cookies image

The most addicting cookies I know of. You really can't just have one!

Provided by youngcow

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 40m

Yield 36

Number Of Ingredients 11

¾ cup butter, softened
½ cup white sugar
½ cup brown sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon mint extract
1 ½ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat butter, white sugar, and brown sugar in a large bowl until fluffy. Stir egg, vanilla extract, and mint into the mixture until thoroughly combined. Mix flour, cocoa powder, baking soda, and salt into wet ingredients to make a smooth dough. Gently fold chocolate chips into the dough. Drop by spoonfuls onto baking sheets.
  • Bake in the preheated oven until cookies are set, 10 to 12 minutes.

Nutrition Facts : Calories 97.6 calories, Carbohydrate 12 g, Cholesterol 15.3 mg, Fat 5.5 g, Fiber 0.6 g, Protein 1.1 g, SaturatedFat 3.4 g, Sodium 81.6 mg, Sugar 7.3 g

DOUBLE CHOCOLATE AND MINT COOKIES



Double Chocolate and Mint Cookies image

Provided by Giada De Laurentiis

Time 45m

Yield 12 cookies

Number Of Ingredients 10

6 ounces semisweet or bittersweet (60-percent) chocolate, chopped
2 tablespoons unsalted butter
1 cup flour
2 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup sugar
2 eggs, at room temperature
1 teaspoon pure vanilla extract
One 5-ounce package chocolate mint thins, such as Andes, each cut into thirds

Steps:

  • Place 1 oven rack in the center of the oven and 1 oven rack in the bottom third and preheat the oven to 300 degrees F. Line 2 large rimmed baking sheets with parchment paper. Set aside.
  • In a small bowl, combine the bittersweet chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.
  • In a medium bowl, sift the flour, cocoa, baking powder and salt. In a large bowl, whisk together the sugar, eggs, 2 tablespoons water and vanilla extract. Gradually add the dry ingredients. Fold in the cooled chocolate. Stir in the chocolate mint pieces. Chill the dough 10 minutes to firm slightly. Using 1/4 cup measuring cup, drop 6 mounds of batter onto each prepared sheet, spacing evenly apart.
  • Bake the cookies 9 minutes. Reverse the baking sheets (top to bottom) and continue baking until the cookies are slightly puffed and dry looking with some small cracks on top, 9 to 10 minutes longer. Cool the cookies completely on sheets (they may deflate slightly as they cool).

DOUBLE CHOCOLATE AND MINT COOKIES



Double Chocolate and Mint Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 55m

Yield 12 cookies

Number Of Ingredients 10

6 ounces semisweet or bittersweet (60-percent) chocolate, chopped into 1/2-inch pieces
2 tablespoons unsalted butter, at room temperature
1 cup flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
One 4.67-ounce package chocolate mint thins, such as Andes, chopped into 1/2-inch pieces

Steps:

  • Position one rack in the center of the oven and one rack in the bottom third of the oven and preheat to 300 degrees F. Line 2 large rimmed baking sheets with parchment paper.
  • Combine the chocolate and butter in a small bowl and place over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Cool for 10 minutes.
  • Whisk together the flour, cocoa, baking powder and salt in a medium bowl. Whisk the sugar, eggs, 2 tablespoons water and vanilla to blend in a separate large bowl. Stir in the dry ingredients and fold in the cooled chocolate using a rubber spatula. Fold in chocolate mint pieces. Chill dough to firm slightly, 10 minutes.
  • Using a 1/4 cup to measure, drop 6 mounds of batter onto each baking sheet, spacing apart. Put one sheet on the center rack in the oven, and one on the bottom rack.
  • Bake cookies 9 minutes. Switch the baking sheets (top to bottom) and bake the cookies until slightly puffed and dry looking with some small cracks on top, 9 to 10 minutes longer. Cool completely on the baking sheets (cookies may deflate slightly as they cool).

DOUBLE CHOCOLATE MINT COOKIES



Double Chocolate Mint Cookies image

This is a simple cookie that my family loves.

Provided by Paula Jo

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 33m

Yield 96

Number Of Ingredients 10

2 ½ cups butter, softened
4 cups white sugar
4 eggs
1 teaspoon vanilla extract
1 teaspoon peppermint extract
4 cups all-purpose flour
1 ½ cups unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cream together, butter, sugar and eggs. Mix in remaining ingredients. Blend well.
  • Drop by teaspoonful onto a cookie sheet. Bake at 350 degrees F (175 degrees C) for 8-9 minutes. Cookies will be soft. Cool about 1 minute on cookie sheet then remove to a wire rack to cool completely.
  • Recipe Variation: For a different flavor, omit peppermint extract and use a total of 2 teaspoons of vanilla. Also substitute peanut butter flavored chips for the chocolate chips.

Nutrition Facts : Calories 116.6 calories, Carbohydrate 15.3 g, Cholesterol 20.5 mg, Fat 6.3 g, Fiber 0.8 g, Protein 1.3 g, SaturatedFat 3.8 g, Sodium 88.2 mg, Sugar 10.3 g

DOUBLE CHOCOLATE MINT CHIP COOKIES



Double Chocolate Mint Chip Cookies image

Make and share this Double Chocolate Mint Chip Cookies recipe from Food.com.

Provided by Dannygirl

Categories     Drop Cookies

Time 10m

Yield 48 serving(s)

Number Of Ingredients 10

1 1/2 cups mint chocolate chips
1/2 cup brown sugar, firmly packed
1 1/4 cups unbleached flour
1/4 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1 large egg
1/2 cup butter, softened
1/2 cup nuts, chopped

Steps:

  • Preheat oven to 375°F.
  • Melt over hot (not boiling) water, 3/4 cup of the mint-chocolate chips; stir until smooth.
  • Remove from heat; cool to room temperature.
  • In a small bowl, combine flour, baking soda and salt; set aside.
  • In a large bowl, combine butter, brown sugar, sugar, and vanilla extract; beat until creamy.
  • Add melted chips and egg; beat well.
  • Gradually blend in the flour mixture.
  • Stir in remaining 3/4 cup of mint-chocolate chips and nuts.
  • Drop by rounded tablespoonfuls onto ungreased cookie sheets.
  • Bake at 375° for 8-10 minutes.
  • Allow to stand 2-3 minutes; remove from cookie sheets.
  • Cool completely on wire racks.

Nutrition Facts : Calories 76.8, Fat 4.4, SaturatedFat 2.3, Cholesterol 9, Sodium 73.1, Carbohydrate 9.5, Fiber 0.5, Sugar 6.2, Protein 1

ANDES DOUBLE CHOCOLATE CHIP MINT COOKIES



Andes Double Chocolate Chip Mint Cookies image

Make and share this Andes Double Chocolate Chip Mint Cookies recipe from Food.com.

Provided by nalyd8991

Categories     Drop Cookies

Time 15m

Yield 30 cookies

Number Of Ingredients 11

1/2 cup sugar
1/2 cup brown sugar
1/2 cup margarine, softened
2 eggs
1/2 teaspoon vanilla
1 3/4 cups flour
1/2 teaspoon baking soda
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
3/4 cup chocolate chips
1/2 cup andes mint chip

Steps:

  • Preheat the oven to 375°F.
  • In a large mixing bowl combine the sugar, brown sugar, margarine, eggs, and vanilla.
  • Add the remaining ingredients, except for the mint and chocolate chips
  • Drop dough by the tablespoon onto a cookie sheet.
  • Cook for 8-10 minutes until golden brown.

Nutrition Facts : Calories 108.8, Fat 4.9, SaturatedFat 1.5, Cholesterol 14.1, Sodium 82.8, Carbohydrate 16, Fiber 0.9, Sugar 9.2, Protein 1.7

OUTRAGEOUS CHOCOLATE MINT COOKIES



Outrageous Chocolate Mint Cookies image

Similar to a brownie in texture, this pleasantly chewy cookie mimics the flavors of the Girl Scouts' beloved Thin Mints. (Maybe you'll want to rename these delicious morsels Thick Mints.) -Tina Cowan, Chandler, Arizona

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 3 dozen.

Number Of Ingredients 10

1 cup 60% cacao bittersweet chocolate baking chips
1/4 cup butter, cubed
2 large eggs
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup semisweet chocolate chips
36 mint Andes candies, chopped

Steps:

  • Preheat oven to 350°. In a microwave, melt bittersweet chocolate chips and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs and brown sugar. Stir in vanilla and chocolate mixture. Combine flour, baking powder and salt; gradually add to chocolate mixture. Stir in semisweet chocolate chips and candies., Drop by teaspoonfuls 3 in. apart on greased baking sheets. Bake 8-10 minutes or until edges are set. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.

Nutrition Facts : Calories 111 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 47mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.

DOUBLE CHOCOLATE COOKIES



Double Chocolate Cookies image

When I make these yummy treats with my young grandson, Ben, I use an extra-big mixing bowl to prevent the flour and other ingredients from flying all over. He seems to enjoy making the cookies almost as much as eating them!-Chantal Cornwall, Prince Rupert, British Columbia

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 9 dozen.

Number Of Ingredients 9

1-1/4 cups butter, softened
2 cups sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 119 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 91mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.

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