Next up on Cookie Week here on Food Doodles are some of my favorite cookies. I’m a sucker for chocolate cookies as it is, but chocolate and mint together is my absolute favorite. Especially if the cookies are thick and chewy and crisp around the edges. That’s gotta be my definition of the perfect cookie, what’s yours?
I could hardly believe how perfect these turned out. I’m pretty sure it had to do with the little bit of cornstarch I added to the dough. I saw how awesomely puffy Sally’s cookies were and decided to try a little cornstarch since whole wheat cookies tend to spread even more than cookies with white flour. I think it worked!
Even though I’m hoping to spend the rest of the week on cookies, I’m pretty much full of sweets. Anyone else done with holiday food before the holiday even gets here? I’m already craving lighter foods 
If I see you next week it will be with something savory and light! Until then, I have so many more awesome cookies to share with you so I’m excited about that! Can’t wait 
For now, enjoy!
- ¾ C softened salted butter
- 1½ C sucanat or palm sugar(or brown sugar)
- ½ tsp peppermint extract
- 1½ tsp vanilla extract
- 2 large eggs
- ⅔ C unsweetened cocoa powder
- 2 C white whole wheat flour(or whole wheat pastry flour)
- 1 tbsp cornstarch
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp fine sea salt
- 3 C mint chocolate chips
- Preheat oven to 350 degrees. Prepare baking sheets with parchment paper or silicone baking mats.
- Cream the butter and sugar together. Add the extracts and eggs and beat well.
- In a separate bowl mix the cocoa powder with the flour, cornstarch, baking soda, baking powder and salt.
- Add the dry ingredients to the butter mixture and mix well. Add the chocolate chips and mix until combined.
- Scoop rounded tablespoonfuls 2″ apart onto the prepared baking sheets. Place baking sheets in the fridge and chill 45 minutes – 1 hour until the dough is completely chilled.
- Place chilled dough in the oven and bake for 9-11 minutes or until the bottoms look slightly darker. Remove from the oven and let cool 10 minutes on the baking sheet before transferring to a baking sheet to cool completely.
{ 6 comments… read them below or add one }
chocolate, whole wheat, cornstarch.. yep you’ve hit all my favorite notes with this cookie recipe! They look just fabulous! So soft and so thick! I have to save this to make one time.
sally @ sallys baking addiction recently posted..Chocolate Covered Christmas.
These look like browwwnnniiieeesss! Also, this might be weird, but I definitely have a whole wheat flour preference, and white whole wheat always works the best. Now pancakes are an other story, but it made me excited the last few recipes that we are on the same flour train
Ari @ Ari’s Menu recently posted..Gingerbread Whoopie Pies with Eggnog Dark Chocolate Ganache Filling {Vegan}
So many cookie recipes! These look particularly incredible!
Stephen@HappyHeart recently posted..Top Healthy Holiday Tips to Get you through to the New Year
LOVE the tip of adding cornstarch to the recipe to prevent the cookies from overspreading!
Aww, I missed cookie week!
Thank goodness it’s still here for me to enjoy.
I love love love chocolate mint cookies! What’s weird is that I don’t know anyone else who does. At least in real life. Germans (in general) seem to hate the combination unless it’s an After Eight. It’s extremely bizarre. And I love the tip of Sally’s to add cornstarch… I still have to try that out!
Erin @ Texanerin Baking recently posted..Soft and Chewy Grain- and Gluten-free Gingerbread Men
Hi Heidi-
Just getting back to online and loved seeing all the cookie recipes. Wanted to know if you used a soft wheat or hard? I have always used soft to make cookies so I was just wondering.
Thanks
Noreen
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