Double Chocolate Chip Mint Cookie

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
85
protein 
1 g
sodium 
52 mg
carbohydrates 
13 g
fat 
3 g
fiber  
1 g
cholesterol 
16 mg
Servings 
38
Ingredients 

¼ cup unsalted butter
⅓ cup low-fat cream cheese
1 cup plus 2 Tbsp cane sugar
2 egg yolks
¾ tsp pure vanilla extract
¾ tsp pure mint extract
¾ cup all-purpose flour
⅓ cup whole-wheat flour
¼ cup cocoa powder
¾ tsp baking soda
½ tsp sea salt
1 package semi-sweet chocolate chips, about 6 oz

Instructions 
  1. Preheat oven to 350F. Lightly coat a baking sheet with canola oil spray.
  2. In a large mixing bowl, cream butter, cream cheese and sugar on low speed with an electric mixer. Add egg yolk, vanilla and mint and mix on low until just combined.
  3. In a medium bowl, combine remaining ingredients. Add to butter mixture and mix by hand until combined.
  4. Portion heaping teaspoonfuls (or use a ¾-ounce scoop) onto baking sheet about 1½ inches apart. Bake for 7 minutes. Lightly flatten cookies with finger. Rotate baking sheet and bake an additional 3 minutes.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.