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100% Whole Wheat, Double Chocolate Mint Chip Cookies

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 3 dozen
Author Heidi @ Food Doodles


  • 3/4 C softened salted butter
  • 1 1/2 C sucanat or palm sugar or brown sugar
  • 1/2 tsp peppermint extract
  • 1 1/2 tsp vanilla extract
  • 2 large eggs
  • 2/3 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


  1. Preheat oven to 350 degrees. Prepare baking sheets with parchment paper or silicone baking mats.
  2. Cream the butter and sugar together. Add the extracts and eggs and beat well.
  3. In a separate bowl mix the cocoa powder with the flour, cornstarch, baking soda, baking powder and salt.
  4. Add the dry ingredients to the butter mixture and mix well. Add the chocolate chips and mix until combined.
  5. 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.
  6. 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.

Recipe Notes

I used semisweet mint chocolate chips, but feel free to sub in all semisweet chips of a mix of semisweet chocolate chips and mint chips or whatever you'd like!