Double Chocolate Mint Cookies

double chocolate mint cookies

Ask anyone and they will tell you I’m not a huge fan of mint chocolate. More often than not it ends up tasting like cheap chocolate mixed with toothpaste, and I just can’t endorse that. However, I do like cookies. Especially chewy double chocolate cookies laden with an almost overwhelming amount of chocolate chunks. And if said chocolate chunks happen to have a subtle, natural (read: non-toothpastey) mint flavour, then I can be ok with that. Green & Black’s Organic Mint Dark Chocolate is ideal in this situation. It has just a hint of real peppermint oil so that the chocolate doesn’t get lost in the mix. Plus, if you’re ok with the fact that it *may contain* dairy, but milk isn’t listed as one of the ingredients, then these double chocolate mint cookies are totally vegan as well. I’m not sure you can call me a convert quite yet but these cookies make a convincing case for the viability of GOOD mint chocolate.

Double Chocolate Mint Cookies
 
Prep time
Cook time
Total time
 
Serves: 9-12 cookies
Ingredients
  • 1 cup all purpose flour
  • ¼ cup cocoa powder
  • ½ tsp. salt
  • ¼ tsp. baking powder
  • ⅓ cup coconut oil
  • ⅔ cup brown sugar
  • 1 bar Green & Black's Organic Mint Dark Chocolate, chopped
  • 2-3 tbsp. water, as needed
Instructions
  1. Cream together the brown sugar and coconut oil until smooth.
  2. Add in the flour, cocoa power, salt, and baking powder. Mix to combine. If the dough is too dry and doesn't hold together when you squeeze a clump of it in your hands, add water to reach the desired consistency.
  3. Lastly, mix in the Green & Black's Organic Mint Dark Chocolate.
  4. Portion onto a parchment or Silpat lined sheet tray and bake at 350 for 10-12 minutes. The tops of the cookies will lose their sheen once cooked.
  5. Cool and enjoy.

double chocolate mint cookies 2

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