Double Chocolate Mint Cookies


Our family loves the combination of chocolate and mint, and we infused Mirage margarine with delicious dried mint to give these cookies the full light, airy and distinct taste which mint provides – then, we doubled it! This cookie is bursting with flavour, and the smell alone will have your whole family – and your whole neighbourhood – crowded into your kitchen for a taste.

Prep Time: 20 minutes
Cook Time: 8 to 10 minutes
Yield: 30 cookies

Ingredients

  • 219 g / 1 3/4 cup all-purpose flour
  • 52 g / 1/2 cup cocoa powder
  • 5 g / 1 tsp baking soda
  • 2 g / 1/2 tsp baking powder
  • 2 g / 1/4 tsp salt
  • 170 g / 3/4 cup Mirage Margarine
  • 4 g / 1 tbsp dried mint, ground fine
  • 163 g / 3/4 cup dark brown sugar
  • 100 g / 1/2 cup sugar
  • 1 large egg
  • 10 ml / 2 tsp pure mint/peppermint extract
  • 5 ml / 1 tsp pure vanilla extract
  • 170 g / 1 cup semi-sweet or dark chocolate chips

Directions

  1. Preheat oven to 350℉ (175℃). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder and salt. Set aside.
  3. In the bowl of a stand mixer, place the Mirage margarine and the dried mint. Set bowl over a pot of just simmering water, making sure to ensure that the bottom of the bowl does not touch the water. Slowly melt the Mirage margarine while stirring in the finely ground dried mint. Take bowl off heat and let mint infuse into the Mirage margarine; about 5 minutes.
  4. Add the sugars into the mint-infused Mirage margarine. With the paddle attachment, blend on medium speed until thoroughly mixed; about 2 minutes.
  5. Add the egg, pure mint extract and pure vanilla extract. Mix on medium speed until the liquids are fully incorporated into the batter.
  6. Transfer half of the dry ingredients into the batter. Mix on low speed until just combined. Add the remainder of the dry mix into the batter and mix until completely combined; about 1 minute. Add the chocolate chips, mix until blended.
  7. Cover bowl and place into the fridge to chill; about 10 minutes.
  8. With a small ice cream scoop, or a tablespoon, scoop even-sized balls of dough onto the prepared baking sheet.
  9. Gently flatten the tops of the cookies with the bottom of a flat-bottomed glass. Place back into the fridge to chill; about 10 minutes.
  10. Place into the preheated oven and bake for 8 to 10 minutes. The tops should puff up slightly. Allow to cool on the baking sheet for 10 minutes before carefully transferring cookies to a wire cooling rack; cool completely.

Chef’s Notes:

  • To finely grind the dried mint, place into a spice grinder and pulse several times, until a fine powder is formed.
  • For extra chocolate mint flavour, substitute half – or all – of the semi-sweet chocolate chips with mint chocolate chips.
  • Portioned out and flattened dough can be frozen and placed into a airtight container or a resealable bag, until ready to bake. Place frozen dough pieces onto a parchment lined baking sheet. Bake for an additional 2 to 5 minutes; about 10 to 15 minutes.

Leave a reply