It’s time for another Christmas cookie!! I am having so much fun participating in the 12 weeks of Christmas cookies. There were so many fun and delicious cookies posted last week. I enjoyed looking at every one of them!
Today’s cookie is for chocolate lovers only! I have to admit that I’m not a huge chocolate fan. I usually choose a fruit dessert or cheesecake over something with chocolate. My husband on the other hand, LOVES chocolate. He would be more than happy if the only desserts I made were rich chocolate cakes with chocolate icing (and Nutella Cookies). That being said, I have still been sneaking these cookies all week. They are very rich and chocolaty and the mint chips complement the brownie texture perfectly adding bursts of festive flavor.
Double Chocolate Mint Chip Brownie Cookies
Adapted from The Pink Apron
1 1/2 cup dutch processed cocoa (I used Saco Premium Baking Cocoa)*
1/2 cup butter
2 tablespoons vegetable oil
1/2 cup sugar
3/4 cup brown sugar
2 teaspoons vanilla extract
2 large eggs
1/2 teaspoon baking powder
1/8 teaspoon salt
1/4 cup unbleached all-purpose flour
1/2 cup semi-sweet chocolate chips
3/4 cup mint chips
Preheat oven to 350°F.
In a small bowl combine flour, baking powder, salt and set aside.
Melt butter in microwave. Add cocoa powder, oil, sugars, vanilla and mix until combined. Add eggs one at a time stirring until incorporated. Add flour mixture and stir just until combined, do not over mix. Stir in chips (You might want to reserve a few chips to arrange on the tops of the cookies prior to baking).
Using a small cookie scoop, drop dough onto parchment-lined baking sheets (you might need to grease the cookie sheets if you do not have parchment paper). Bake 10-13 minutes. The tops will appear set, but the insides will still be soft. Let them cool for about 10 minutes on the cookie sheets before transferring them to a cooling rack.
*The dark chocolate flavor is very strong in these cookies. You might be interested in using less cocoa powder. Or you can check out the original recipe for a version using 8 oz of bittersweet baking chocolate.
Don’t forget to check out the rest of this week’s Christmas cookies linked up below. Also, I am doing a double post today so feel free to look at my Caramel Apple Pie Popcorn.