I have always had a thing for anything mint, especially chocolate and mint! These Glazed Mint Chocolate Chip Cookies are one of my favorite me foods! You know. One of those foods you make or even buy just for you? Whenever I am in that mood, these cookies appear in our home. The chocolate cookie itself is yummy but when you add the chocolate glaze it becomes even harder to only eat 2 or 3. You get the idea.
The chocolate cookies are fairly easy to make and don’t take a lot of time. Glazed Mint Chocolate Chip Cookies are perfect as a treat or when wanting to impress!
If you are like me and always on the lookout for more cookie recipes, I have included some of my favorites below. Just in case!
Glazed Mint Chocolate Chip Cookies
- 2 1/4 cups all-purpose flour
- 1 cup sugar
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 20 tablespoons unsalted butter, softened or 2 1/2 sticks
- 1 1/2 teaspoons espresso powder
- 2 large egg yolks
- 2 teaspoons mint-flavored extract
- 3/4 cup chocolate chips
- cooking spray
- 4 oz semi-sweet chocolate
- 4 tablespoons unsalted butter, softened or 1/2 stick
- 2 tablespoons corn syrup
- 1 teaspoon vanilla extract
In a small saucepan, over medium heat, melt 4 tablespoons of the butter. Add cocoa and espresso powder. Stir until blended into a thick paste. Set aside to cool for at least 15 minutes.
Using a stand or handheld mixer combine remaining 16 tablespoons of butter, sugar, salt and cooled espresso mixture. Blend on high speed until light and fluffy. Scrape the sides of your bowl as necessary. Add egg yolks and mint extract. Mix until incorporated, about 1 minute. Add chocolate chips and then add flour, gradually until dough forms a ball. Place dough on a floured surface and roll into the shape of a log, between 1 1/2 to 2 inches wide. Wrap in plastic wrap and refrigerate for an hour.
When you are ready to bake preheat your oven to 375 degrees. Prepare a rimmed baking sheet lightly coated in cooking spray. Set aside. Slice cookies from the log that are about a 1/2 inch thick. Place on your prepared sheet. These cookies do not spread much at all so feel free to place lots on your sheet.
Bake for 10-12 minutes. Cookies will look underdone. If cookie edges darken, remove from oven. Try to remove them before this happens. Allow to cool for 5 minutes before moving cookies to cool on a rack. While cookies are cooling prepare the glaze.
Using a heavy bottomed saucepan or a double boiler, melt butter and chocolate together. Remove from heat and add corn syrup and vanilla. Stir until smooth. Spread using a spoon or brush on top of each cookie. If glaze become too difficult to work with reheat. Allow glazed cookies to dry for at least 15 minutes. Enjoy!
This recipe has been adapted from CooksIllustrated.com