Double Chocolate Chunk Mint Cookies

Double Chocolate Chunk Mint Cookies

Club House Kitchens

By: Club House Kitchens

Made With:

Club House

With a cool peppermint flavour, this recipe puts a holiday twist on the classic chocolate chunk cookie (just in time for a visit from you-know-who).

Recipe Info

  • Prep Time:

    20m

  • Cook Time:

    8m

  • Servings:

    24

  • User Rating:

Ingredients

  • 2 cups (500 ml) all-purpose flour
  • 2/3 cup (150 ml) unsweetened cocoa powder
  • 1 teaspoon (5 ml) baking soda
  • 1/4 teaspoon (1 ml) Club House® Sea Salts Grinder
  • 1 cup (250 ml) butter, softened
  • 1 cup (250 ml) granulated sugar
  • 2/3 cup (150 ml) firmly packed light brown sugar
  • 2 eggs
  • 1 teaspoon (5 ml) Club House® Pure Peppermint & Mint Extract
  • 6 ounce (175 g) semi-sweet baking chocolate, coarsely chopped

Nutrition Information

(per serving)

  • Calories 200
  • Cholesterol 35 mg
  • Protein 2 g
  • Saturated Fat 6 g
  • Sodium 140 mg

With a cool peppermint flavour, this recipe puts a holiday twist on the classic chocolate chunk cookie (just in time for a visit from you-know-who).

Key products

A clear glass bottle of Grinder Sea Salt Ch 60 G by Club House featuring a black and red label and a built-in black grinder cap.
A white ceramic baking dish filled with golden brown scalloped potatoes seasoned with herbs and a touch of Grinder Sea Salt Ch 60 G being served with a silver spoon.

Club House® Sea Salts Grinder, 60g

A bottle of Club House Pure Peppermint & Mint Extract.
A close up view of a decadent chocolate brownie layered with pink peppermint frosting and a rich ganache topping made with Ch Mint And Peppermint Ext Pure 43 Ml and sprinkled with crushed candy canes.

Club House® Pure Peppermint & Mint Extract, 43mL

Instructions

Instructions

  1. Preheat oven to 350°F (180°C). Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate.
  2. Drop by rounded tablespoons about 2-in (5 cm) apart onto baking sheets sprayed with no stick cooking spray.
  3. Bake 8-10 minutes or just until cookies are set. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.

Test Kitchen Tips:

  • Prepare as directed, using 1 cup (250 mL) semi-sweet chocolate chunks or chocolate chips in place of the baking chocolate. Add 1 cup (250 mL) chopped walnuts, if desired. Use 1 cup (250 mL) white chocolate chips in place of the walnuts.

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