Double Chocolate Mint Cookies

Ingredients and Weight:

• All-purpose flour: 2 cups (250g)
• Unsweetened cocoa powder: 3/4 cup (75g)
• Baking soda: 1 teaspoon (5g)
• Baking powder: 1/2 teaspoon (2.5g)
• Salt: 1/4 teaspoon (1.25g)
• Unsalted butter, softened: 1 cup (2 sticks, 227g)
• Granulated sugar: 1 cup (200g)
• Light brown sugar: 1/2 cup (100g)
• Vanilla extract: 1 teaspoon (5mL)
• Eggs: 2 large
• Milk: 1/4 cup (60mL)
• Semi-sweet chocolate chips: 1 cup (150g)
• Mint extract: 1/4 teaspoon (1.25mL)

Preparation Time:

• 15 minutes

Cooking Time:

• 10-12 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
3. In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in vanilla extract and eggs one at a time.
5. Add dry ingredients to wet ingredients alternately with milk, beginning and ending with dry ingredients.
6. Stir in chocolate chips and mint extract.
7. Drop dough by rounded tablespoons onto prepared baking sheet, spacing about 2 inches apart.
8. Bake for 10-12 minutes, or until edges are set and centers are just set.
9. Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Nutritional Information:

• Serving size: 1 cookie (30g)
• Calories: 160
• Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 30mg
• Sodium: 70mg
• Carbohydrates: 20g
• Dietary Fiber: 1g
• Sugar: 12g
• Protein: 2g

Dish Characteristics:

• Soft and chewy
• Rich chocolate flavor with a hint of mint
• Adapted to American taste preferences

User Comments:

• "These cookies are so delicious! The combination of chocolate and mint is perfect."
• "I love the chewy texture and the fact that they're not too sweet."
• "These cookies are a hit at every party I take them to."

Special Precautions and Tips:

• Use good quality cocoa powder for the best flavor.
• For chewier cookies, chill the dough for at least 30 minutes before baking.
• Do not overbake the cookies, or they will be dry.