Sue Adams Makes Double Chocolate Chip Mint Cookies

Prep Time: 20 Min
Cook Time: 10 – 12 Min
Makes approximately 60 2-inch cookies

Preheat oven to 375 degrees


  • 1 cup Butter (if using salted don’t add the salt)
  • 1 cup Packed Brown Sugar
  • 1 cup Granulated Sugar
  • 2 Eggs
  • 8 – 10 teaspoons of dried mint leaves or 8-10 Tablespoons fresh
  • 1 2/3 cup Flour
  • 1/3 cup dark Cocoa
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 250g package of Dark Chocolate Chips
  • 1 cup toasted walnuts (optional)


  • In a large bowl, cream together the butter, brown sugar and granulated sugar.
  • Beat in eggs
  • In a medium bowl, mix together flour, cocoa, baking soda and salt.
  • Mix in dry mixture into creamed mixture.
  • Stir in the Mint and walnuts and chocolate chips
  • Drop small balls of dough onto a baking sheet.
  • Bake for 8 minutes for chewy cookies or up to 10 minutes for crunchier cookies.

NOTE: I prefer to bake with dried mint and use fresh mint in drinks and for cooking. Drying the mint is easy and can be done quickly (see info on drying mint).