These cookies are sinfully rich, moist and minty.
2 cups flour
2/3 cup cocoa powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1/3 cup granulated sugar
1 cup packed brown sugar
1 teaspoon mint extract
2 large eggs 1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Dark Chocolate & Mint Morsels
Shredded coconut, to coat
- Preheat oven to 325°F and grease cookie sheets with spray.
- Cream butter and sugars until light and fluffy.
- Add eggs and mint extract and beat well to combine.
- Whisk together flour, cocoa, baking soda and salt in a separate bowl.
- Add dry ingredients to wet mixture and beat only to combine.
- Add chocolate and mint chips and beat again to distribute.
- Refrigerate dough for 30 minutes.
- Remove dough from fridge and form into balls. Roll the balls in the shredded coconut and then place on cookie sheets.
- Bake for ~13 minutes until coconut is lightly toasted and cookies are beginning to crack on top. Remove sheets from oven and let cool for 5 minutes.
- Remove cookies and place on a wire rack to cool completely.
Inspired by Nestle's Mint Chocolate Delights.