Dark Chocolate Mint Brownie Cookies
Servings 48 cookies
Calories 133kcal
Ingredients
- 2 cup all purpose flour
- 3/4 cup dutch process cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup salted butter, plus 2 Tbsp softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 tsp pure vanilla
- 2 large eggs
- 2 cup dark chocolate-mint morsels divided i.e. Nestles
Instructions
- Preheat the oven to 350°F and line 2 x-large or 4 regular baking sheets with parchment.
- Sift together the flour, cocoa, baking soda and salt. Set aside.
- Using an electric mixer, cream together the butter, both sugars and vanilla. Beat together until light and fluffy, around 3 minutes.
- Add the eggs one at a time, beating well after each addition.
- Lower the speed of the mixer and add the sifted dry ingredients gradually, mixing well after each addition. Continue until all the batter comes together. The batter will be stiff.
- By hand, mix in the 1 1/2 cup dark chocolate-mint morsels.
- Use a Tbsp or a small ice cream scoop to evenly divide the batter on the cookie sheets placing 2 inches apart. Divide and press the remaining chips on top of the dough rounds.
- Bake for 10 minutes. Remove from the oven and cool on the pan for 5 minutes.
- Remove to a cooling rack to cool completely.
Notes
If you're unable to find chocolate mint baking chips you can use Andes baking pieces in the same amount.
Nutrition
Serving: 1serving | Calories: 133kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 93mg | Potassium: 84mg | Fiber: 1g | Sugar: 11g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg