Mint Chocolate Chip Cookies
Deliciously soft and chewy peppermint-infused cookies that are loaded with chocolate chips and coloured a minty green!
Servings: 18 - 20 cookies
Ingredients
- 2 cups (250g) plain/all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons cornflour/cornstarch
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter melted
- ¾ cup (150g) light brown sugar
- ¼ cup (50g) caster/granulated sugar
- 1 large egg
- 1 teaspoon peppermint extract
- Green food colouring optional
- 1 cup (175g) chocolate chips
Instructions
- Line a large baking tray with parchment paper, or a silicone mat, and set aside.
- Whisk together the flour, baking powder, baking soda, cornflour, and salt. Set aside.
- Whisk together the melted butter and sugars until combined. Add the egg, peppermint extract, and green food colouring (enough to reach desired colour), and mix until combined.
- Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.
- Roll the dough into 1.5oz balls, and place onto the prepared baking tray. Freeze for 1 hour.
- Preheat the oven to 180C/350F/Gas 4.
- Bake for 10 - 12 minutes, or until barely starting to brown around the edges. Allow to cool on the baking tray for 5 - 10 minutes before transferring to a wire rack to cool completely.
Notes
Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week.
Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen.