• c
    1 cup
    butter, softened
    250 mL
  • c
    3/4 cup
    sugar
    175 mL
  • c
    3/4 cup
    packed brown sugar
    175 mL
  • c
    2
    eggs
  • c
    1 tsp
    mint extract
    5 mL
  • c
    1 3/4 cups
     Robin Hood® Original All Purpose Flour
    425 mL
  • c
    1 ¼ cups
    cocoa powder
    300 mL
  • c
    2 tsp
    baking soda
    10 mL
  • c
    1/4 tsp
    salt
    1 mL
  • c
    2 cups
    semi-sweet chocolate chips (you can also use a mix of white and semi-sweet chocolate chips)
    500 mL
  • Directions
    • 1
      Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
    • 2
      Beat butter and sugars until creamy in a large bowl using an electric mixer. Beat in eggs and mint extract. Add flour, cocoa powder, baking soda and salt, mixing until incorporated. Add in chocolate chips.
    • 3
      Roll dough in 1" (2.5 cm) balls. Roll balls into natural turbinado sugar. Place on prepared baking sheets, 2" (5 cm) apart.
    • 4
      Bake in preheated oven for 10-12 minutes. Cookies should still be soft in the center. Let cool on baking sheet 1-2 minutes. Remove, cool on wire rack.
    Tips
    • 1
      You can freeze the raw dough already shaped and rolled into natural turbinado sugar. Bake from frozen for 14-16 minutes.

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