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I love baking for many reasons, but my favourite is being able to share the results.
To be able to give someone a little bag full of delicious treats that you’ve made yourself with them in mind is so satisfying and adds a very personal touch.
These cookies were designed for my mum — she loves dark chocolate and mint so a combination of the two is an easy win.
This recipe is adapted from one I found on Two Peas & Their Pod — they have loads of great recipes so I highly recommend you check them out.
Dark Chocolate Mint Crunch Cookies
- 1–1/4 cups (155g) plain flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 2⁄3 cup (25g) dark cocoa powder
- 1⁄2 cup (115g) unsalted butter, cubed and room temp
- 1⁄2 cup (100g) white sugar
- 1⁄2 cup (100g) dark brown sugar
- 1–1/2 teaspoons vanilla extract
- 1⁄3 cup (80ml) milk
- 2 pots of chocolate mint crunch
- Mix the flour, salt, baking powder and cocoa powder.
- Beat the butter until smooth.
- Add the vanilla and mix until smooth.
- Add half the flour mixture, then the milk, then the rest of the flour mixture, making sure it’s well mixed each time.
- Add the chocolate mint crunch and mix through evenly.
- Chill the dough for at least 15 minutes — you can make the dough up to a couple of days ahead if you want.
- Preheat the oven to 160°c (140°c fan).
- Portion the dough out onto a baking sheet lined with greaseproof paper.
- Bake the cookies. How long you leave them in depends on your oven and how you like your cookies. I like my cookies soft, which took 10 minutes in my fan oven. If you’re not sure, do test runs with a few cookies at a time until you find the right balance. The cookies will firm up as they cool, so bear this in mind when deciding if they’re done.