Mint To Be Dark Chocolate Chip Cookies
  • 2½ cups all-purpose flour
  • ½ cup dark cocoa (Ruddy Red)
  • ¾ cup organic cane sugar
  • 1 cup brown sugar
  • 1 cup butter, softened
  • 2 eggs
  • 2 egg yolks
  • ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tsp vanilla
  • ¼ cup hot brewed coffee
  • ½ cup dark chocolate chips
  • ½ cup mint chocolate chips
  1. In bowl of a stand mixer, blend together sugars, butter, and vanilla until light and fluffy. Add in coffee. Mix. Add eggs and egg yolks, one at a time, and blend between each addition. Mix until smooth.
  2. In a separate bowl, sift together flour, cocoa, baking powder, baking soda, and salt. Blending on low, gradually add flour mix to wet ingredients in bowl of stand mixer. Blend until thoroughly combined. Fold in chocolate and mint chips by hand. Cover bowl with plastic wrap and refrigerate for one hour.
  3. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Remove chilled dough from refrigerator and drop by rounded teaspoons about two inches apart. Bake for 10 - 12 minutes. Do not overbake. Cookies should look soft and slightly undercooked in the center. Allow to cool on cookie sheet for 2 minutes before moving to wire rack to cool completely.
Recipe by My Wife's Muffin at