Ingredients:

  • 1/2 cup (115g) unsalted butter, melted and hot
  • 1/2 cup (45g) Dutch-process cocoa powder
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp peppermint extract
  • 1 cup (125g) all-purpose flour
  • 1/2 tsp espresso powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup (90g) mint chocolate chips
  • 1/2 cup (60g) chopped mint chocolate thins

Instructions:

  1. Whisk the hot melted butter and Dutch-process cocoa together in a large heat-proof bowl until the mixture is glossy and fragrant.
  2. Add the granulated sugar and light brown sugar. Whisk vigorously for 2 minutes to dissolve the sugar and create the signature crackle top.
  3. Whisk in the egg and peppermint extract until the batter reaches the consistency of a thick chocolate syrup.
  4. Sift the all-purpose flour, espresso powder, baking soda, and kosher salt directly over the wet mixture. Fold gently with a spatula until just a few streaks of flour remain.
  5. Fold in the mint chocolate chips and chopped mint thins. Use a #40 cookie scoop to portion dough onto parchment-lined baking sheets.
  6. Bake at 350°F (175°C) for 10 minutes. Mid-bake, firmly tap the baking sheet against the oven rack (Pan Bang method) to collapse air pockets and create ripples.