Mint Dark Chocolate Cookies

It took me a couple attempts to get these perfect, but I've finally done it!

Crisp outside and a soft centre with the perfect level of mintiness and a not-too-sweet dark chocolate goodness


  • 125g Soft Brown Sugar
  • 175g Caster Sugar
  • 200g Butter, at room temperature
  • 2 Eggs
  • 1 tsp Peppermint Extract
  • 1/2 tsp Salt
  • 280g Flour
  • 1 tsp Baking Powder
  • 150g Dark Chocolate Chunks


  1. Cream the butter and sugar in a bowl until smooth
  2. Add the eggs one at a time, stirring well between each
  3. Add the peppermint extract and stir.
  4. In a separate bowl, combine the flour, baking powder and salt
  5. Stir in the flour mixture until just combined. (Right at the moment when you stop seeing little pockets of flour in the dough). You don't want to over-mix and make the dough tough!
  6. Add the chocolate chunk and stir them in, again, don't over do it. Just stir till the chunks are relatively evenly dispersed throughout the dough.
  7. Refrigerate the dough for about an 1 hour
  8. Preheat your oven to 190*C and line your baking trays with baking paper
  9. Spoon balls of dough (somewhere between a chestnut and a golf ball in size) in to the baking tray leaving 2 inches between in so they can spread.
  10. Bake for 9-12 minutes, until the edges are light brown
  11. Leave to cool in the tray for 5 minutes and then transfer to a cooling rack to cool properly. (These are best enjoyed slightly warm so don't forget about them while they're cooling down!)