Double Chocolate Mint Cookies


Never let it be said that I back down from challenges. And don’t tell me I can’t do something or it’ll be hard. Because I will prove you wrong.

Introducing the “these double chocolate mint cookies will be a challenge for you” cookies.


I’ll be honest. The making of these cookies wasn’t quite as dramatic as it sounds. A friend of mine posted a picture of some cookies he got on instagram and my sassy self posted a comment that said “mine are better!” (because let’s be real, my cookies are pretty dang good). He responded by saying “these double chocolate mint would be a challenge for you”. {If you want to check out my instagram, it’s @bryonycooks – I’m always posting food pictures and use the new “stories” feature to show step-by-step picture of what I’m making}


I take challenges very seriously, especially when cookies are involved, so my take on the double chocolate mint cookie he had was born.

Now, I haven’t had those cookies and he hasn’t tried these – you gotta me ’em work for it – but I’m pretty sure these are at least as good, if not better.


They’re everything you could possibly want in a cookie. Soft, studded with chocolate chips and Guittard‘s mint chips, with some peppermint extract for an extra minty punch. It’s less of a punch and more like a gently fist bump, but you get the idea.

Dark cocoa powder makes, in my opinion, the best, most flavourful chocolate cookies. And semisweet chips and mint chips and you are living the dream. The dream I tell you.


Speaking of dreams, I went to Feast Portland this past weekend and it was one of the most fun weekends I have ever had. I ate too much, drank too much and had way too much fun. There will be a recap of it all here later this week and I think you’ll love it!


Double Chocolate Mint Cookies

Yield: about 48 cookies


  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup sugar
  • 1 cup packed light brown sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 tsp. peppermint extract
  • 1 tsp. baking soda
  • 2 tsp. hot water
  • 1/2 tsp. cream of tartar
  • 1/2 tsp. salt
  • 2 1/3 cups all-purpose flour
  • 2/3 cup dark cocoa powder
  • 1 cup semisweet chocolate chips
  • 1 cup peppermint chips


  1. Preheat oven to 350°F.
  2. Cream butter and sugars until smooth. Beat in eggs, one at a time, then stir in extracts. Dissolve baking soda in hot water; add to batter with the salt and cream of tartar. Stir in flour and cocoa powder. Fold in the chocolate and mint chips.
  3. Scoop onto parchment lined baking sheets and bake for 8-10 minutes. Transfer to a wire rack to cool completely.

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