• Jeremy Scheck

Mint Chocolate Chip Cookies

These cookies are a fun alternative to an everyday chocolate chip cookie. I make them with Guittard Mint Chips from my normal grocery store, but you could also use normal chocolate chips or even white chocolate chips. If you can't find mint chips but still want the minty chocolate flavor, you could try adding some mint extract to the dough. These cookies are so quick to make, no chilling or rolling required, you could be eating them in 15 minutes.

Yield: 2 and 1/2 dozen cookies (1.5 tbsp scooper)


  • 1 cup (2 sticks or 226g) softened unsalted butter

  • 1 and 1/2 cup (300g) white sugar

  • 2 eggs

  • 2 teaspoons vanilla extract

  • 2 cups (260g) all purpose flour

  • 2/3 cups (65g) cocoa powder (dutch process or natural)

  • 3/4 teaspoon baking soda

  • 1/2 teaspoon kosher salt

  • 1 package Guittard Mint Chips, or other baking chips


  • Preheat oven to 350° F. Take out two half-sheet pans, leave them ungreased or line with silpats if you desire.

  • Cream the butter with the sugar for 3 minutes, until very creamy. Add the eggs one at a time, beating well and scraping down the bowl after each addition. Add the vanilla extract.

  • Whisk the flour, cocoa, baking soda, and salt in a small bowl. Add to the wet all at once and mix on low.

  • Add most of the mint chips while mixing on low, saving a few to press into the tops of the cookies.

  • Use a 1.5 tbsp cookie scoop to drop 12 cookies on each sheet pan. Press 3 chips on top of each mound of dough. It'll look nice when they bake.

  • Bake for 10 minutes, one tray at a time. When the first batch comes out, puffed and dry on top but still not quite done in the center, let cool on the pan for 5 minutes before using a metal spatula to carefully transfer to a wire rack to cool completely. After you do this with the first batch, you can reuse the tray for the third.