Mint Double Chocolate Chip Cookies
My favourite flavours paired in a dessert are mint and chocolate. This Mint Double Chocolate Chip Cookie is that flavour perfection. The cookie vegan, gluten free, soft in the middle with a crisp exterior, the recipe is simple to make and it’s the perfectly minty chocolate creation.
The recipe is based on my very successful Chocolate Chunk Cookies, gf, df, ef, with a few simple modifications. Basically, I altered my family’s favourite cookie for me. Mint double chocolate chip cookies are very simple to make and this recipe is easily customizable to any food restrictions. If you can have eggs I encourage you o swap them back into the recipe. I used aquafaba as eggs are not allowed in our household, however, any egg replacer would do. I would even try banana in this recipe.
The consistency of the batter at he end is the most important. Mint double chocolate chip cookies or any cookie for that matter needs to have enough flour to hold up, gluten free baking requires xanthan gum to make that happen. The one cookie bake test in the recipe indicates that if he recipe is not working that you can add more gum to stiffen the recipe up or more liquid if it is too thin.
An important step in baking is the creaming butter and sugar together step, it is often overlooked and I can’t stress enough that getting each oil molecule and sugar molecule whipped together with air, in the first step of this recipe will make all the difference to how it bakes up. For vegan baking, keep your butter cold, give it only five minutes to warm before creaming. If you are using real butter then room temperature ingredients will be best. Last advice, always whisk your flour blend, we used our sweet gluten free baking blend, lumps are hard to fix after you have mixed the batter together.
Mint Double Chocolate Chip Cookies
Equipment
- cookie sheet
- large bowl
- ice cream disher
- spatula
Ingredients
- 1 cup vegan butter
- 1 ⅓ cup coconut sugar
- ¼ cup aquafaba Chickpea water lightly beaten = 2 eggs
- 2 tsp peppermint extract
- 4 tbsp organic cocoa powder
- 4 tbsp hot water
- 2 ½ cups sweet flour blend our recipe
- ½ tsp xanthan gum remove if using wheat flour
- ½ tsp baking soda
- 2 cups dark chocolate chips
Instructions
- Preheat your oven to 375 F, line a cookie sheet with parchment.
- Mix hot water, cocoa powder and mint extract until smooth
- In a large bowl beat butter until creamy, add sugar gradually and beat til thoroughly mixed.Add aquafaba, beat until smooth.
- Add mint cocoa mixture, stir
- Add ½ flour, soda and xanthan gum. Beat until sticky and well combined.
- Beat in remaining flour and stir in chocolate chips.
- Batter should form balls and scrape off the walls of the bowl easily.
- Portion with an ice cream disher (about 4 oz.) and test one cookie for consistency and check baking time by baking for approximately 20 minutes or until it springs back when pressed.
- If all is good, bake the rest! Dough will start to get glossy when it warms up, put dough in fridge between batches
