Chocolate Mint Cookies
by Nigella. Featured in NIGELLA EXPRESSIntroduction
This is my version of after dinner mints. These don't take long to make up and bake, and a plate of these minty breathed chocolate cookies, and some coffee, would make a delicious alternative to dessert, and are good anytime as a pick-me-up with a mug of tea or cup of coffee.
For US cup measures, use the toggle at the top of the ingredients list.
This is my version of after dinner mints. These don't take long to make up and bake, and a plate of these minty breathed chocolate cookies, and some coffee, would make a delicious alternative to dessert, and are good anytime as a pick-me-up with a mug of tea or cup of coffee.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Makes: 26 cookies
For the Cookies
- 100 grams soft butter
- 150 grams soft light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 150 grams plain flour
- 35 grams cocoa powder
- ½ teaspoon baking powder
- 200 grams dark chocolate chips
For the Glaze
- 75 grams icing sugar
- 1 tablespoon cocoa powder (sieved)
- ¼ teaspoon peppermint essence
For the Cookies
- ½ cup soft butter
- ¾ cup soft light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa
- ½ teaspoon baking powder
- 1 cup bittersweet chocolate chips
For the Glaze
- ½ cup confectioners' sugar
- 1 tablespoon unsweetened cocoa (sieved)
- ¼ teaspoon peppermint essence
Method
- Preheat the oven to 180°C/160°C Fan/gas mark 4/350°F.
- Cream the butter and brown sugar (I use a freestanding mixer for ease), then beat in the vanilla extract and the egg.
- Mix the flour, cocoa and baking powder in a bowl and gradually beat in to the creamed mixture. Finally, fold in the chocolate chips.
- Using a rounded 15ml-tablespoon measure, spoon out scoops of cookie dough and place on a lined baking sheet, leaving a little space in between each one.
- Bake in the oven for 12 minutes and then let them sit on the baking sheet for a couple of minutes before moving them to a cooling rack, with some newspaper on the surface underneath to catch any escaping glaze later.
- Put the glaze ingredients into a saucepan with 2 tablespoons of boiling water and heat until combined.
- Using a teaspoon, zig-zag the glaze over each cooling cookie.
- Preheat the oven to 180°C/160°C Fan/gas mark 4/350°F.
- Cream the butter and brown sugar (I use a freestanding mixer for ease), then beat in the vanilla extract and the egg.
- Mix the flour, cocoa and baking powder in a bowl and gradually beat in to the creamed mixture. Finally, fold in the chocolate chips.
- Using a rounded 15ml-tablespoon measure, spoon out scoops of cookie dough and place on a lined baking sheet, leaving a little space in between each one.
- Bake in the oven for 12 minutes and then let them sit on the baking sheet for a couple of minutes before moving them to a cooling rack, with some newspaper on the surface underneath to catch any escaping glaze later.
- Put the glaze ingredients into a saucepan with 2 tablespoons of boiling water and heat until combined.
- Using a teaspoon, zig-zag the glaze over each cooling cookie.
Additional Information
MAKE AHEAD / STORE:
Cookies will keep in an airtight container for up to 5 days.
MAKE AHEAD / STORE:
Cookies will keep in an airtight container for up to 5 days.
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Show more commentsFabulously delicious, real hit.
These cookies are delicious, so easy and quick one of the best recipes I've made!!! The glaze is delicious and the cookies also plain are so yummy! Love this recipe
These are so easy to make and are a firm family favourite. They don't last long in my house as they are so 'moorish' and they taste great with ice cream as a dessert! I make them without the glaze.
I can't believe people don't make the glaze! They're fine without but the piercing mint in the glaze just takes them to a whole new level of deliciousness. I took these into work the other day and they'd all disappeared by lunch time. We work in a small office so I'll consider this to be a very popular recipe!
These are an absolute life-saver!! They are absolutely gorgeous and everyone LOVES them. I make a huge batch, make dollops, then freeze them separately. When I want to bake them, I take them out, pre-heat the oven and by the time the oven is hot, they're ready to go! When I had my baby and we had visitors every single week for ages these worked a charm!!
I also made these mint-less; they are soft, slightly cake-like, fudgy and very chocolatey. Delicious!
Hi I am a 11 year old girl but I love love love to cook I know these are going to be a fav in my family!!!!!!
Hi from South Africa! Made these cookies but instead of the mint glaze I threw in 100g of peppermint crunch - it was absolutely out of this world. Definitely the best cookie I ever made
Amazing! Mouthwatering! I'm making this again very soon. Love this recipe. So easy, yet so brilliant!! I recommend this to any cookie lover!
Nigella...Nigella...Nigella...You're the Kitchen Queen and "thank you food god"! Honestly speaking, i was truly mesmerised by your pictures and recipes. I have used other chocolate chip cookies recipes and none turned out this good.When i make these chocolate chip cookies, everyone in the house just ventured into the kitchen to see what smells so good and this recipe makes the most buttery, moist, chewy, chocolatey cookie around. Thanks a ton,Nigella! Love you Millions!!!
Lovely with after Dinner Sherry,especially very Dry un~ sweet. I have a Darling Friend that Adores These.Also,adding a miniature Candy on top for Decoration is so Pretty.Once cooled,of Course! Best flavours and agree choice for Peppermint Extract.
Just received your books and I am sooo happy and relished to finally have all your recipes in the heart of my home :-) Was looking at this recipe of your mint chocolate cookies yesterday and planned to baked them this coming WE ! Will keep you in touch !! But THANK YOU for being here !