Chewy Mint Double Chocolate Cookies
March 16, 2015 • Desserts,
Boy that title just draws you in, doesn’t it? I mean, what could possibly be wrong with a chocolate cookie infused with fresh mint and bursting with chocolate chips, right? Well, one thing that could possibly be wrong is the ratio of ingredients. Read on and I’ll explain while these cookies – which taste irresistible by the way – spread out into such flat, chewy cookies. I’ll also tell you what to do differently if you’d prefer a fluffier, denser cookie.I know I am constantly lamenting that I’m just not a baker. Maybe you think I’m just being modest, but I’m sure seeing this picture reveals my true lack of baking skills. Fortunately, I have lots of foodie friends out there to help me figure things out, and after a series of Facebook posts about this cookie and lunch with a German friend who is a fabulous baker, I concluded that I had far too much sugar in these cookies. Sugar is actually a “wet” ingredient, as it melts when it heats up. And that, my friends, causes your cookies to spread out into a flat mess like this. If you like the texture of a lace cookie, then you’re going to love making these just like I did. If you want a more traditional cookie, you’ll need to reduce the sugar. Either way, good luck not eating 4 in a row in the middle of the afternoon!
- 4 cups oats, divided
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup cocoa powder
- ½ cup packed fresh mint leaves
- 2 cups butter
- ½ to 1 cup sugar (less for denser cookie, more for flatter chewy cookie)
- ¾ to 1 cup packed brown sugar
- 3 large eggs
- 2 cups whole wheat flour
- 1 cup chocolate chips
- Combine 2 cups of the oats with the baking powder, salt, cocoa and mint and process in the food processor until finely ground; set aside. Beat the butter with the sugars until combined, and then add the eggs and mix on medium until smooth. Add the ground oats and whole wheat flour, a little at a time, until it is all combined, and then add the remaining oats and chocolate chips. Mix until just barely combined. Refrigerate dough for 30 minutes.
- Scoop heaping teaspoons onto baking sheets lined with a silicone baking mat and bake at 375 degrees for 10-13 minutes. Let cool before removing from the baking sheet. Store in an airtight container.