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Chewy Mint Chocolate Chip Cookies
Tinkerbell · food.com · Original Recipe
I love Andes mints and when I found a bag of their mint chips I knew I had to make something out of them! This is an original recipe using those chips for a soft and chewy cookie. Their mint-chocolate
4
chewiness
3
crispiness
3
cakeyness
2
thickness
2
spread
3
richness
2
sweetness
3
complexity
chewyvery chocolatey
Ingredients
butter flavor shortening1 cup (227g)
brown sugar(packed)1 cup (140g)
white sugar0.5 cup (70g)
eggs2 each (100g)
vanilla2 tsp (6g)
all-purpose flour1.25 cup (156g)
bread flour1 cup (127g)
salt(I use fine ground sea salt)1 tsp (3g)
baking soda1 tsp (6g)
creme de menthe baking chips(Andes brand)10 oz (284g)
Total dough weight1.1kg
Process
- Mixing
- creaming
- Butter
- room temp
- Eggs
- whole
- Bake Temp
- 375°F (191°C)
- Bake Time
- 11-13 min
- Chill
- None
- Yield
- ~41 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 1.6. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat1.25 (31th percentile)
Flour:Sugar1.35 (56th percentile)
Brown:White Sugar2.00 (75th percentile)
Egg:Flour0.35 (74th percentile)
Chocolate:Flour1.00 (64th percentile)
Fat %20.3 (85th percentile)
Sugar %18.8 (44th percentile)
Hydration0.35 (68th percentile)
Bake Temp375 (86th percentile)
Key Ratios
Flour:Fat
1.25
Flour:Sugar
1.35
Brown:White Sugar
2.00
Egg:Flour
0.35
Chocolate:Flour
1.00
Fat %
20.3
Sugar %
18.8
Flour %
25.3
Hydration
0.35