Fudgy Chocolate Chip & Mint Cookies (Regular or GF)

Soft & chewy chocolate cookies are a crowd pleaser

By Rose Huxford

My one bowl Fudgy Chocolate Chip & Mint Cookies (Regular or GF) are one of my families favorite cookies. They store really well in the freezer, and are great for family gatherings!

Fudgy Chocolate Chip & Mint Cookies (Regular or GF)

Yields: 24 cookies

Pre-oven: 350 F

Ingredients

• 3/4 cup softened unsalted butter or Miyoko's

• 3/4 cup sugar

• 1/2 cup coconut sugar or brown sugar

• 2 eggs, room temperature

• 1 tsp pure vanilla extract

• 1 1/2 tbsp unsweetened cocoa powder

• 1 tsp salt

• 1 1/2 tsp baking powder

• 1 tsp corn starch

• 1/2 cup quick oats (optional) or GF oats

• 1 1/2-2 cups all-purpose flour or Bob's Red Mill GF 1 to 1 Baking Flour

• 1 cup chocolate chips

• 3/4 cup mint chips

Directions

1. Preheat oven to 350°F and line a baking sheet pan with parchment paper or a baking mat.

2. In a large bowl, beat butter with a whisk or an hand electric mixer. Add in sugar and coconut sugar and blend well.

3. Next, add in the vanilla extract. Add eggs one at a time, this helps to incorporate the eggs evenly.

4. Then, using a spatula or wooden spoon, add in cocoa, salt, baking powder, corn starch and 1 cup of flour. Scrap the bottom and sides of the bowl to incorporate all of the ingredients. Add the rest of the flour, oats, chocolate chips and mint chips and mix again until everything is blended.

5. Use a cookie scooper to scoop out the cookies and place on the baking sheet pan, about 1" apart.

6. Bake for about 10 minutes. It's ok if the cookies are not fully cooked in the center, they will keep baking after you take them out of the oven and will give you that "fudginess." Let them cool on the sheet pan for a few minutes before transferring them to a cooling rack.

7. Repeat until the dough is all gone.

8. Store in an air-tight container for up to a week, or freeze in a resealable bag for up to 3 months!

By Rose Huxford