Chocolate Mint Cookies
Soft, cocoa-rich cookies finished with a glossy layer of melted mint chocolate. This classic sweet snack makes 36 individually topped cookies. Batch yield: 36 mint-chocolate-topped cookies. One serving: 1 topped cookie, approximately 30 g after baking and cooling. Allow about 140 minutes total elapsed time. Prep minutes are the 110 non-oven elapsed minutes: 30 minutes for butter softening, 20 minutes for mixing and portioning, and 60 minutes after the final bake for topping, complete cooling and chocolate setting. Weighing, tray preparation and preheating overlap butter softening. Cook minutes cover three sequential 10-minute oven batches. Topping and cooling the earlier batches overlap later baking; spreading the final topping is included within its cooling period. Active preparation is about 35 minutes across the whole process and is not added again. No chilling is required. Appliances: Oven; Electric hand mixer. Equipment: Kitchen scales; Measuring spoons; Three 33 × 45 cm baking sheets; Baking parchment; Large mixing bowl; Medium mixing bowl; Whisk; Flexible spatula; Small knife; Small spoon; Wire cooling racks. Allergens: Contains wheat, milk and eggs. Mint chocolate may contain soy lecithin; check its label for soy and other declared allergens. Choose chocolate explicitly suitable for vegetarians. Nutrition is estimated per topped cookie and varies with the chocolate used. Storage: Let the cookies and toppings set completely before storing. Keep airtight at cool room temperature for up to 4 days, or refrigerate for up to 7 days. Separate layers with baking parchment. Freeze in an airtight container for up to 2 months; thaw covered at room temperature for about 1 hour. Refrigerated cookies can stand at room temperature for 20 minutes before eating.
110 min
Prep
30 min
Cook
36
Serves
130
Calories
Macros · per serving
2g protein
18g carbs
6g fat
Ingredients
For 36 servings
- 250 g Plain all-purpose flour
- 60 g Unsweetened cocoa powder
- 5 g Baking soda
- 3 g Fine salt
- 170 g Unsalted butter
- 150 g Light brown sugar
- 150 g Granulated sugar
- 2 whole eggs Large eggs
- 10 ml Vanilla extract
- 180 g Vegetarian mint chocolate thins, unwrapped, approximately 5 g each
Instructions
- 1
Cut the butter into small cubes and leave at room temperature for about 30 minutes, until easily indented but not oily or melted. During this time, weigh the remaining ingredients and line three 33 × 45 cm baking sheets with baking parchment. Towards the end of the softening time, preheat the oven to 180°C/350°F conventional or 160°C/320°F fan.
- 2
Whisk the flour, cocoa powder, baking soda and salt together in a bowl, breaking up any cocoa lumps.
- 3
Using an electric hand mixer in a large bowl, beat the softened butter, brown sugar and granulated sugar for about 3 minutes, until creamy and slightly lighter. Beat in the eggs one at a time, scraping down the bowl after each addition, then mix in the vanilla.
- 4
Add the dry ingredients and mix on low speed just until incorporated. Finish with a spatula, checking the bottom of the bowl for dry flour. The dough should be soft, thick and scoopable.
- 5
Divide the dough into 36 portions of approximately 28 g each. Roll gently into balls and arrange 12 on each lined sheet in three rows of four, leaving at least 5 cm between them. No chilling is needed.
- 6
Bake one sheet at a time on the middle shelf for 10 minutes, for 30 minutes of sequential oven time. The cookies should be spread and slightly puffed, with set edges and soft centres that no longer look wet. Do not wait for the centres to become firm. Leave the unbaked trays at cool room temperature while they wait.
- 7
As soon as each tray comes out, place one mint chocolate thin on each hot cookie. Put the next tray into the oven. Let the chocolate soften on the cookies for about 2 minutes, then use the back of a small spoon to spread it into a visible topping. The heat of the cookies melts the chocolate; no separate melting appliance is needed.
- 8
Leave each batch on its baking sheet for 10 minutes from the time it leaves the oven, then transfer carefully to wire racks. Cool for a further 50 minutes at a cool room temperature, until the cookies are completely cool and the mint-chocolate topping is set. The earlier batches will cool while the later batches bake; allow the full 60-minute cooling period after the final tray leaves the oven.
- 9
Once the toppings are set, serve or pack into an airtight container, separating layers with baking parchment.
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