By dark chocolate, I mean really dark—and not just because of the chips. Adapted from a recipe on the back of the Nestlé Toll House Dark Chocolate & Mint Morsels bag, this concoction has added coffee and less sugar, giving the cookies a deep chocolate flavor suitable for cacao aficionados. Indeed, I thought these would only appeal to adults, but they have received rave reviews from children as well. I think the mint is why our daughter likes them so much. The chocolate-mint duo is such a winning combination that the omitted sugar (2/3 cup) and butter (1/2 stick) don’t seem to be missed.
Note: These photos were taken months ago, when I was experimenting with less cocoa in the recipe. The final “approved” cookies are much darker, but I’m not about to ask Matt to take more pictures after he did such a great job with these! Also, if you use Nestlé Mint Morsels, you’ll definitely be able to see the green chips in most of the cookies, unlike the all-chocolate varieties shown here.
Dark Chocolate Mint Chip Cookies
Makes almost 3 dozen cookies
8 tablespoons (1 stick) margarine at room temperature
4 tablespoons (1/2 stick) unsalted butter at room temperature
1 cup packed brown sugar
2 large eggs
4 tablespoons (1/4 cup) unsweetened applesauce
2 teaspoons instant coffee granules or espresso powder
1 teaspoon vanilla extract
1/8 teaspoon mint extract
2 cups 50/50 flour*
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 1/4 cups mint morsels and dark chocolate chips (I recommend 3/4 cup Nestlé Toll House Dark Chocolate & Mint Morsels plus 1/2 cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips or 1/2 cup mini semisweet chocolate chips)
* Note: You can buy this off the shelf, but I use a less-expensive homemade mix of all-purpose and whole wheat flour. If you don’t have a mix ready, use 1 cup each of whole wheat flour and all-purpose flour for this recipe.
- Preheat oven to 325°F and line baking sheet with a Silpat mat or parchment paper.
- Cream margarine, butter and sugar in a stand mixer.
- Add eggs, applesauce, coffee and both extracts. Mix slowly at first, then scrape down sides and beat until well combined.
- In a separate bowl, whisk together flour, cocoa powder, baking soda and salt. Add to wet ingredients and blend until combined. Dough will be stiff.
- Add chocolate chips and mix well.
- Drop dough one medium cookie scoop or packed tablespoon at a time onto prepared baking sheet, 2 inches apart.
- Bake 12-14 minutes, until set.
- Cool for a couple of minutes on baking sheet, then remove to a wire rack to cool completely.
Chewy after cooling, these become cake-like after being stored overnight. They are best eaten within a couple of days. Store between layers of wax paper in a loosely covered container.
© Liesl K. Bohan | SavvyBaker.com