When I think about my favorite cookies in the world, there are a few kinds that come to mind. From a few weeks ago, you’ll remember that Oreos, for example, are pretty damn close to my number one. But, honestly, you know who does it even better? Those Girl Scouts. Come on. Tagalongs? Samoas? I’ve DEFINITELY eaten like a boxful of each in a single sitting at least once in my life. If you were being honest, I bet you’d agree with me.
One of the Girl Scout’s most addicting treats is the Thin Mint. (Remember when I tried to make my own earlier this year?) It was this cookie that showed me the greatness of chocolate and mint being friends. While I’m not a fan of mint otherwise, I’d put it with chocolate any day.
Now, when using inspiration from the Girl Scouts for this week’s creation, it was VERY difficult to avoid going on another rant about the increasing prices of these delectable cookies. Instead, I chose to channel my love for the Scouts into creating an ode to the friendship of chocolate and mint: The Mocha Mint Chip Cookie. This guy combines three of my favorite flavors: mint, chocolate, and coffee. All of these are put together in a slightly tweaked version of my classic cookie base, which we learned to make two weeks ago. Let’s get started!
For your dry ingredients, you’ll be combining the typical flour, baking soda, cornstarch, and salt. Unlike my other cookies, however, this recipe involves some cocoa powder and espresso powder. The cocoa powder adds a slight chocolate flavor and color that is only intensified by the espresso powder. Together, they create a mocha flavored base that will compliment the mint really nicely.
For your wet ingredients, you’ll be creaming together butter, brown sugar, and white sugar. Make sure you have some truly room temperature butter to work with here. If it’s too hard, it won’t incorporate evenly, and if it’s melty, it won’t cream at all. That will result in more of a cake-y cookie instead of a soft but crispy cookie.
Once those guys are creamed together, you’ll add your eggs, one at a time. Lastly, add in that vanilla. At this point, you can start to slowly incorporate your dry ingredients in batches.
Let’s get to the fixins’! With this recipe, I tried to find a happy medium between the chocolate and mint flavors. As you all know, mint has the potential to be a very overwhelming flavor. A bit too much, and you feel like you’re brushing your teeth. While eating a candy bar. Yeah, not so pleasant. So, you’ll be using equal parts chocolate chips and chopped Andes, a candy I remember my grandmother always having on hand for some reason. Because we stuck with vanilla extract earlier, instead of using peppermint extract, we have a bit more flexibility with putting in a good amount of Andes.
Like when we made the The Inception Cookies, I recommend using your hands to incorporate your ingredients. Seriously, they’re the best tools you have! Just be sure to be gentle, so as not to completely obliterate the Andes pieces. We want to keep some larger chunks in there.
You know the drill by now. Chill, portion (into big-ass cookies, of course), and bake! For more notes on portioning and chilling, take a look at some of the other cookie posts on the blog!
And there you have it folks, the fifth and final week of The Bread and Breakfast’s Official Cookie Month, in the books! Not only do these Mocha Mint Chip Cookies feature three great flavors in one package, but they appropriately pay homage to the OG cookie makers.
While I would never say that I’m getting tired of cookies (not that that’s even possible), I’m excited to be revisiting some of my other favorite types of goodies next week. Until then, stay tuned and stay hungry!
- 1 cup butter, softened
- 1 cup brown sugar
- 1/3 cup granulated sugar
- 2 eggs
- 2 2/3 teaspoons vanilla
- 2 2/3 cup flour
- 2 2/3 teaspoons cornstarch
- 1 ½ teaspoons baking soda
- 2/3 teaspoon salt
- 1 tablespoon cocoa
- 1/2 tablespoon espresso powder
- 1 cup chocolate chips
- 1 cup crushed Andes
- Cream butter and sugars on medium speed until smooth, about 3 minutes.
- Add eggs (one at a time), and vanilla. Mix until combined.
- In a separate bowl, mix together dry ingredients.
- Slowly add dry ingredients to wet ingredients.
- Mix in chocolate and mints.
- Refrigerate at least 2 hours.
- Let dough sit at room temperature for 15 minutes.
- Roll cookies into balls - 3 ounces each
- Bake at 325 degrees for 14-16 minutes