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5 from 10 votes

Levain-Style Dark Chocolate Mint Chip Cookies

These thick, oversized Levain Bakery-inspired Dark Chocolate Mint Chip Cookies are loaded with creamy, smooth mint flavor in a fudgy chocolate cookie base. They are perfect with a glass of cold milk and big enough to share!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 8 cookies
Calories: 928kcal
Author: Amy Nash

Ingredients

  • 1 cup cold salted butter, cubed (227g)
  • 1 cup granulated sugar (200g)
  • ½ cup firmly packed light brown sugar (100g)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 ½ cups all-purpose flour (188g)
  • 1 cup cake flour (118g)
  • ½ cup dark cocoa powder (50g)
  • 1 teaspoon cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 ½ cups Ghiradelli green mint chips*

Instructions

  • Preheat oven to 400°F. Line two baking sheets with parchment paper.
  • In a large mixing bowl, cream the butter, granulated sugar, and brown sugar for 3-4 minutes on medium-high speed until light. Add the eggs and vanilla, beating well and scraping the bottom and sides of the bowl.
  • Add both types of flour, cocoa powder, cornstarch, baking powder, baking soda, and salt. Mix on low speed just until combined. Stir in mint chips.
  • Divide the dough into 8 evenly-sized large balls and space them evenly on the baking sheets so they have room to spread while baking.
  • Bake for 9-11 minutes until the cookies look set around the edges and dry on top. If they still look shiny, they probably need another minute, but don't overbake.
  • Let the cookies cool on the baking sheets for at least 15 minutes before transferring to a wire cooling rack to finish cooling.

Notes

  • Ghiradelli green mint chips: If you have trouble finding these, you could always order them online or instead use Andes mint chips (another personal favorite flavor-wise although they won't have quite the same visual impact as the Ghiradelli chips).
  • Cocoa powder: These can be made with regular unsweetened cocoa powder or your favorite dark cocoa powder without any other adjustments to the recipe. My favorite cocoa brands are Ghiradelli and Rodelle, but Hershey's works just as well!
  • Peppermint version: During the holidays when specialty peppermint chips abound, you could try using 1 ½ cups of Andes peppermint baking chips, Ghiradelli peppermint chunks, or an equivalent amount of peppermint bark that has been chopped into small pieces along with 1 cup each of white chocolate and semisweet chocolate chips.
  • Mini-version: These cookies are enormous, so if you prefer more of a standard-size cookie you can make 16 (still generous) cookies that are about 3 to 3.5-ounces each. But in order to get them to bake the same and turn out thick, you will need to divide out the cookie dough and place them on the baking sheet, then refrigerate for AT LEAST 30 minutes before baking. Letting them chill first helps the dough set up and lowers the temperature of the dough so they don't spread as quickly or as much during baking.
  • Cake flour substitute: If you don't have cake flour, you can increase the cornstarch to 2 Tablespoons + 1 teaspoon and increase the regular all-purpose flour to 2 ⅓ cups.
  • Storage: These will be good for 4-5 days when stored in an airtight container at room temperature. You can also freeze them for up to 3 months. Thaw before enjoying. I recommend warming them in the microwave for a few seconds so they taste fresh and warm!

Nutrition

Calories: 928kcal | Carbohydrates: 115g | Protein: 11g | Fat: 51g | Saturated Fat: 37g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 392mg | Potassium: 165mg | Fiber: 3g | Sugar: 81g | Vitamin A: 769IU | Calcium: 178mg | Iron: 2mg