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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

Ingredients

  • 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

Instructions

  • 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.

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!