Double-Chocolate Mint Cookies

These cute shortbread cookies have the right balance between crispy and chewy.

15 minutes
23 people


  • 3 bars (100 g each) Lindt Excellence 70% Dark Chocolate, chopped
  • 2¼ cups (550 mL) all-purpose flour
  • 1 tsp (5 mL) baking powder
  • ½ tsp (2 mL) baking soda
  • ½ tsp (2 mL) salt
  • ½ cup (125 mL) unsalted butter, at room temperature
  • ½ cup (125 mL) granulated sugar
  • ½ cup (125 mL) packed light brown sugar
  • 4 eggs, lightly beaten
  • ½ teaspoon (2 mL) mint extract
  • 2 bars (100 g each) Lindt Excellence Intense Mint Dark Chocolate, chopped into small chunks


Step 1.

Heat oven to 350°F (180°C). Line baking sheets with parchment paper.

Step 2.

In double boiler over medium-low heat, melt dark chocolate, stirring occasionally, until smooth. Remove from heat. Meanwhile, sift together flour, baking powder, baking soda and salt; set aside.

Step 3.

Using electric mixer, cream butter with granulated and brown sugars until light and fluffy. Reduce mixer speed to low; beat in eggs, mint extract and melted chocolate. Stir in flour mixture, mixing just until blended. Fold in mint chocolate chunks. Cover and refrigerate for 1 hour.

Step 4.

Drop dough by teaspoonfuls, about 1 inch (2.5 cm) apart, onto prepared baking sheets.

Step 5.

Bake for 12 to 15 minutes or until cookie tops are set. Let cool on baking sheets for 2 minutes. Transfer to rack; let cool completely.


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