James Carrier
Yield
Makes about 30 cookies

Prep and Cook Time: about 40 minutes, plus at least 30 minutes to chill. Notes: Store these crisp mint-chocolate chip cookies airtight at room temperature for up to 3 days.

How to Make It

Step 1

In a bowl, with an electric mixer on high speed, beat butter, powdered sugar, peppermint extract, and vanilla until smooth. Beat in egg whites until well blended, scraping down sides of bowl as needed. Stir or beat in flour, salt, and chocolate chips. Cover bowl with plastic wrap and chill until dough is firm but still pliable, about 30 minutes.

Step 2

With powdered sugar-dusted hands, shape dough into 1 1/2-inch balls, flattening each slightly between your palms to about 2 1/4 inches wide. Place 1 inch apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets.

Step 3

Bake in a 300° oven until cookies feel firm to touch and are barely beginning to turn golden on the edges, 10 to 12 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. With a wide spatula, transfer cookies to racks to cool completely.

Step 4

Note: Nutritional analysis is per cookie.

Ratings & Reviews

kayryan's Review

Maple1
January 07, 2013
They were good could have added less mint.

Maple1's Review

kayryan
November 25, 2010
I didn't think they were minty enough. I added another 1/4 tsp mint but would probably recommend using 1 tsp total. The dough is much easier to handle when cold--so pop the bowl back into the fridge between trays. This was fun to make with my 2 kids. I used a cookie scoop; one helper rolled the balls in icing sugar; one helper flattened them directly on the silpat liner with the bottom of a glass. It made 60 very nice looking cookies.