Hi everyone! Zesty is having quite the busy week, so it’s me Sally again with another killer cookie recipe. It’s true, I am a cookie monster.
I’ve been on a mission for a while trying ot find the perfect chocolate chip cookie recipe. The recipe I can bake again and again for years! I’ve lost sleep, I’ve burnt dough, I’ve tested and retested and retested… and retested countless times. I finally found a winner and today… I’m bringing mint to the table.
Mint Chocolate Chip. Is there really anything better?
Today’s cookies have a little secret. They are made with cornstarch! Yes, cornstarch. It is the secret ingredient that gives the cookies and unbelievable lift and thickness. It also makes their texture SO soft and doughy. Because we all know the dough is the best part right?
Also contributing to their soft-baked quality is the amount of dark brown sugar. I always like to use more brown sugar than white in my cookie recipes. It gives the cookies a chewy texture, and less of a crisp. And for this recipe, I used DARK brown sugar. Light vs dark brown sugar is mostly interchangeable in dessert recipes. But I find that dark brown sugar gave these cookies a rich aroma and unique depth of flavor.
The mint chocolate chip morsels are a seasonal item – I found them in the baking aisle. You could also make these with just regular chocolate chips or even with Andes Mint Chocolate chunks. I love mint & chocolate together, especially this time of year!
And the best part? It is the easiest recipe ever. Quick, fool-proof, and straightforward! You’ll use this basic dough recipe over and over and over again. I love recipes like that!
What are you waiting for? Make these now!
Soft-Baked Mint Chocolate Chip Cookies
- 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
- 3/4 cup dark brown sugar
- 1/4 cup sugar
- 1 large egg, at room temperature
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/4 Dark Chocolate and Mint Morsels
Preheat oven to 350F. Line an ungreased cookie sheet with parchment paper or silpat. Set aside.
In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. On low speed, mix in flour, cornstarch, baking soda and salt. Stir in mint chocolate chips. Dough will be thick and sticky, but still mold-able with your hands or a cookie scoop.
Drop 1 Tbsp balls of dough onto cookie sheet OR used a standard-sized cookie scoop. Bake for 8-10 minutes, until barely golden brown around the edges. Do NOT cook them longer than 10 minutes. Remove and let cool for 3 minutes on the cookie sheet. Transfer to cooling rack.
*Do not drop dough onto warm cookie sheets. Allow cookie sheets to cool completely between batches.
adapted from Kelseys Apple A Day
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