Simple! Shippable! Christina Tosi’s Recipe for Cookies to Send to Anyone, Anywhere

Even after you send these cookies...they'll be in mint condition

Christina Tosi

Christina Tosi is a New York-based chef, a two-time James Beard Award winner and the founder and CEO of Milk Bar.

November 30, 2023 2:11 pm

This recipe is a bit more involved than the first one, but still easy enough for novice bakers to pull off. The classic holiday duo of mint and chocolate are the naughty and nice stars of this killer cookie. Packing a punch with a dense and fudgy chocolate-brownie cookie dough, along with cool, crisp, classic mint, is a brilliant counterbalance to the eye…and the palate. Supremely satisfying, hitting that after-dinner mint memory sweet spot, these are the perfect cookies to ship out for your loved ones to leave out for Santa…or consume themselves in their PJs just before hitting the holiday lights.

Woman stands in kitchen scooping cookie dough onto a cookie sheet — Christina serving up sweetness, as yooj

Christina Tosi

Christina Tosi’s Cocoa Mint Chip Cookies

Servings: 12-18 cookies

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Ingredients

1 ½ cups granulated sugar
2 sticks unsalted butter, softened
1 egg
1 tsp. peppermint extract
¼ cup chocolate chips
1 cup flour
¾ cup cocoa powder
1 ½ tsp. kosher salt
1 tsp. baking powder
½ tsp. baking soda
½ cup chocolate chips
1 ½ cups mint chips

Directions

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1. Heat the oven to 350°F and either line two half sheet pans with parchment paper or a silicone baking mat, or grease with nonstick cooking spray.
2. Combine the sugar and butter in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 4 minutes. Scrape down the sides of the bowl, add the egg and peppermint extract, and mix for 4 more minutes.
3. In a medium, microwave-safe bowl, melt the first ¼ cup of chocolate chips in 30-second spurts until smooth. Add to the mixer bowl and combine.
4. Add the flour, cocoa powder, salt, baking powder and baking soda and mix on low speed until just combined, about 20 seconds. Paddle in the remaining chocolate chips and mint chips, just until incorporated.
5. Using a 2 ¾-ounce ice-cream scoop (or a ⅓ cup measure), scoop the dough onto prepared pans 2-3 inches apart.
6. Bake at 350°F for 8-10 minutes. Cool the cookies fully on sheet pans.
7. Stack the cooled cookies between parchment or wax paper in fun holiday tins or your favorite airtight container. Pack with enough cookies to minimize movement or jiggling within the container (which will ultimately break your cookies in transit). Pack in an appropriately sized box with enough tissue paper, newspaper, reused bubble wrap, ugly sweaters or any other creative packing padding you can find. Decorate the outer box with minimalist class or let your kiddos go wild with markers, stickers and glitter. Ship off with holiday spirit knowing these cookies will be delicious for days.