This cookie has serious presence—thick, fudgy, and laced with cooling pockets of crème de menthe chocolate. Dutch process cocoa delivers deep chocolate intensity, and a mix of granulated and brown sugars balances crisp edges with a chewy center. Cold butter is the game changer here, keeping the dough structured while ensuring a tender bite. Instead of uniform chips, the chocolate is shattered into shards, so every mouthful brings a mix of molten puddles and crisp flecks. A final flourish—chunks of crème de menthe chocolate pressed in post-bake—makes these as striking as they are addictive.

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Chocolate Mint Chip Cookies

Makes 6 large cookies

Ingredients

• 1¾ cups (219 grams) all-purpose flour
• 6 tablespoons (30 grams) Dutch process cocoa powder
• 1½ teaspoons (7.5 grams) baking powder
• 1 teaspoon (3 grams) kosher salt
• ¼ teaspoon (1.25 grams) baking soda
• 1 large egg (50 grams), cold
• 2 large egg yolks (37 grams), cold
• 1 teaspoon (4 grams) vanilla extract
• ½ cup (113 grams) cold unsalted butter, cubed
• ½ cup (110 grams) firmly packed light brown sugar
• 6 tablespoons (72 grams) granulated sugar
• 8 ounces (227 grams) thin crème de menthe chocolate mints, plus more for topping

Instructions

• In a medium bowl, whisk together flour, cocoa, baking powder, salt, and baking soda.
• In a small bowl, whisk together cold egg, cold egg yolks, and vanilla.
• In the bowl of a stand mixer fitted with the paddle attachment, beat cold butter and sugars at medium speed until well combined, about 1 minute, stopping to scrape sides of bowl. With mixer on low speed, gradually add flour mixture alternately with egg mixture, beginning and ending with flour mixture, beating just until combined after each addition. Beat in chocolate mints, letting mixer break them into different sizes, 30 seconds to 1 minute.
• Using a ½-cup dry-measuring cup, scoop dough (about 140 grams each), and place 2 inches apart on prepared pan. Press a 3-tablespoon spring-loaded scoop, rounded side up, into middle of each dough scoop to create a mounded center with a border. Cover and refrigerate for at least 2 hours or overnight.
• Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
• Place dough 3 inches apart on prepared pan.
• Bake until edges are set and tops look matte, 15 to 17 minutes, rotating pan halfway through baking. Top with broken chocolate mints. While cookies are still hot, gently swirl a 4- to 5-inch round cutter in a circular motion around each cookie to create an even round. Let cool on pan for 5 minutes. Remove from pan, and let cool completely on a wire rack. Store in an airtight container for up 3 days.

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