Double Chocolate Mint Chip Cookies

Double Chocolate Mint Chip Cookies  
From Carrie Minns' “La Pomme de Portland”
Cook time: 10 mins
Total time: 10 mins
Serves: a lot

These cookies are the answer when the question is: Where can I get a dark chocolately, minty buttery, white flour concoction before I go crazy?! Much like the flank steak I posted about last week, I’ve had a hard time photographing these scrumptious little goodies. Every time I make them (or someone else makes them for me) they disappear. So go on, make them for yourself. Make them for your friends, your family, your children…they will thank you profusely. And you won’t have to worry about having them hanging around the house tempting you because they will be gone.


  • 2 1/4 c Flour
  • 1/2 c unsweetened cocoa powder
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 sticks butter, softened
  • 1 c granulated sugar
  • 1 c packed brown sugar
  • 2 large eggs
  • 1 tbsp vanilla (yes, a tablespoon)
  • 1 – 1 1/2 c dark or semi-sweet chocolate chips
  • a 3.5 oz dark mint chocolate bar, chopped up


  1. Preheat oven to 375 degrees.
  2. Chop up your mint bar and then combine those pieces with enough dark chocolate chips to measure two cups. Set aside.
  3.  In a medium bowl, mix together your flour, cocoa powder, salt and baking soda. Set aside
  4. In a large bowl, combine your sugars and then drop in your butter.
  5. Cream together your butter and sugars either with an electric mixer or some powerful biceps and triceps.
  6. Add your eggs, one at a time making sure each one is mixed in well.
  7. Stir in your vanilla.
  8. A little at a time, stir in your flour mixture until it is completely combined with the butter and sugar mixture.
  9. Fold in your chocolate chips.
  10. Drop by spoonfuls onto a greased cookie sheet or a cookie sheet fitted with a silpat liner.
  11. Bake about 10 minutes.
  12. Cool for at least a minute on the pan then move to a wire rack to finish cooling.
  13. As with most cookies, these taste best warm so if a day or two has gone by since you made them, don’t hesitate to pop your cookie in the microwave for 20-30 seconds and get the chocolate warm and melted.

NOTE: This dough can be made ahead of time and kept in the fridge for 2-3 days and in the freezer for months. These cookies are delicious as is but taste even better when the dough is refrigerated for a day or two.


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