Heidi Messina

Heidi Messina

TV Producer / Director

As a native of Pittsburgh, I've seen platters prepared for every occasion: weddings, baby showers and holidays. Cookies are always part of the Pittsburgh tradition. Many family recipes like this one have been "edited" over the years in order to earn a place on these platters.

Chocolate Mint Chip Cookies
  1. 11/4 c. flour
  2. 1tsp. baking powder
  3. 1/2 tsp. salt
  4. 2/3 c. cocoa powder
  5. 1/2 c. (1 stick) unsalted butter, cubed and room temp
  6. 1/2 c. white sugar
  7. 1/2 c. dark brown sugar
  8. 1-1/2 tsp. vanilla
  9. 1/3 c. milk
  10. 1 bag of mint chips

Preheat oven to 325°F and line baking sheets with parchment paper.

Whisk together flour, salt, baking powder and cocoa, and set aside. Beat the butter on medium-high until light and add sugars, creaming well. Add the vanilla and beat until smooth. Add the flour mixture in 2 batches, alternately with the milk in one batch, mixing well. Stir in the mint chips. Chill dough for at least 15 minutes. You can make the dough a few hours or 2 days before baking, and it will be fine. Just wrap it up and keep it in the fridge.

Scoop the dough onto a parchment, press down on them slightly, and bake for 14-15 minutes. Let the cookies cool completely on the cookie sheet. Store in an air-tight container.