These probably look a little familiar right? Maybe because I’ve previously posted a recipe for them? That post was where I first told you guys that I was going to Argentina for 10 days! Man it seems so long ago now even though it was only around 6 months. Well, the boyfriend has been helping me out a lot lately (last weekend he drove my friends and I home after a day of drinking at a food and wine festival called Toast Martinborough which was over a big hill and took over an hour to get home… Thanks boyfriend! :D) so I thought it would be a nice surprise if I baked him something.
I think the problem with dating a food blogger, is that we tend to not like making the same recipe over and over again because there are always so many new and exciting combinations and recipes to concoct and write about. So often even when the boyfriend really likes something, he only gets to have it once or twice before I move on to the next thing!
I knew that these cookies would be a hit though and I also wasn’t happy with the photo that I previously had of them, so I thought I would have another look at the recipe and make some cookies to say thanks.
I changed up the recipe a bit though, because the cookies were fairly flat and spread quite a lot last time I made them, and puffy cookies are where it’s at right? So I added some cornflour (cornstarch) and increased the amount of brown sugar, plus I added in some of these Nestlé Tollhouse Delightfulls which are a recent discovery that changed my life. My parents brought me back some from the USA and they are OMG amazing! I’m so sad that you can’t get them here because they’re just such a brilliant invention! I also had some peanut butter ones, but they are long gone… So if you can get your hands on some, definitely add them in because they taste amazing in these cookies.
You guys will love these cookies because they are supremely chocolatey, with cocoa in the dough and the cookies are stuffed with three different kinds of chocolate which takes them from good to fantastic! The mint chocolate in these is not necessarily a must, if you don’t like mint you can sub out for peanut butter chips, white chocolate chips, or just more chocolate chips, but you might be surprised at how great these taste with the mint chocolate.
The mint chocolate adds some great colour, but also adds some freshness to quite a rich cookie, so they are nicely balanced. If you’ve never tried chocolate and mint cookies before, I highly recommend these, they are easy and so delicious. Happy baking!
- 175g butter, room temperature
- 3/4 cup soft brown sugar
- 1 egg
- 1 tspn vanilla essence
- 1 1/4 cups flour
- 2 tspn cornflour (cornstarch)
- 1/2 cup unsweetened cocoa powder
- 1 tspn baking soda
- 150g Aero mint chocolate
- 1/2 cup Delightfulls mint filled chocolate chips
- 1 cup semi-sweet chocolate chips
- Cream butter and sugar together until light and fluffy, around 3-4 minutes. Mix in the egg and vanilla extract.
- Add the flour, cocoa, cornflour and baking soda and mix with a wooden spoon until combined. Then stir in the chocolate bits, the dough will be thick and sticky.
- Chill for at least 2 hours, or overnight.
- Preheat the oven to 180°C and grease and line two baking sheets 30 minutes before you are ready to bake the cookies.
- Scoop balls of dough onto the baking sheets and flatten slightly with a fork.
- Bake for 8-10 minutes, or until the edges look firm but the centre is still soft.
- Enjoy the cookies warm or they will keep for up to a week in an airtight container.