Double Chocolate Chip Mint Cookies

• Vegetarian

• Produce

  • 1/2 cup Andes mint baking bits

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 1/8 cup All-purpose flour
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar
  • 1 tsp Cornstarch
  • 1/3 cup Dark chocolate cocoa powder
  • 1/2 tsp Salt
  • 1/2 cup Semi-sweet chocolate chips
  • 2 tsp Vanilla extract
  • 1/2 cup White sugar

• Drinks

  • 1/4 tsp Espresso

• Dairy

  • 1/2 cup Butter, unsalted

Found on alattefood.com

Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 egg
• 2 tsp vanilla extract
• 1 cup + 2 Tbsp all purpose flour
• 1/3 cup dark chocolate cocoa powder (regular unsweetened cocoa powder is fine as well)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp espresso powder (optional; espresso powder brings out the flavor of chocolate without adding any coffee flavor)
• 1 tsp cornstarch
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup Andes Mint Baking Bits

Directions

• With a mixer, cream butter until light and fluffy, about 1 minute. Add in brown sugar and white sugar and mix until well combined.
• Add in the egg and vanilla extract. Mix.
• In a separate bowl, sift together flour, cocoa powder, baking soda, cornstarch, salt, and espresso powder. Once combined, slowly incorporate dry ingredients into wet ingredients. Mix until just combined.
• Add in Andes mint baking bits and semi-sweet chocolate chips. Mix. Once combined, chill dough in refrigerator for about 20 minutes (this makes the dough easier to work with).
• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or spray with cooking oil.
• With a medium cookie scoop (about 2 Tbsp of dough per cookie), scoop the dough and spread evenly on the cookie sheets, about 2 inches apart.
• Bake for 13-15 minutes, or until the cookies are done.
• Enjoy!