A chocolate cookie topped with a mint frosting and smooth chocolate ganache. Even if you don't like mint desserts, trust me... this cookie recipe will convert you!!
Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicon baking mat, set aside.
Using a stand mixer fitted with a paddle attachment cream the butter, brown sugar, and sugar on medium speed for 1-2 minutes. Add the eggs, corn syrup, and vanilla extract and mix until combined.
Add the flour, cocoa, cornstarch, baking soda, and salt. Mix until the dough comes together.
Using a ¼ cup, portion the dough into round balls. Place the balls on the baking sheet, 6 per cookie dough balls per baking sheet.
Bake for 11-12 minutes or until edges are set and the center is no longer overly shiny. Do not overbake.
Remove from oven. Let cookies cool on the baking sheet for 5-10 minutes then transfer to a wire rack to cool completely.
Mint Frosting
Cream the butter until light and fluffy. Add the powdered sugar a little at a time until fully combined. Add the crème de menthe, green food coloring, and heavy cream, if needed.
Chocolate Ganache
Place heavy cream in a large microwave safe bowl. Microwave on high for 1-1.5 minutes or until boiling and very hot. Pour hot cream over the chocolate chips. Let sit for 2 minutes then whisk to combine.
Assembly
Use a knife to spread some mint frosting over each cooled cookie. Dollop a tablespoon or two of chocolate ganache over the mint frosting. Enjoy!
Notes
Creme de menthe can be purchased online or at most local craft stores. Do not substitute for mint extract. You won't get the same flavor as if you use the creme de menthe. Microwave the heavy cream in a large bowl as it will bubble and can often spill over. Store the cookies in an airtight container in the fridge for 5-6 days. These cookies need to be refrigerated due to the cream in the ganache and the frosting.