A unique way to blend well-loved flavors. I love mint and chocolate together but fresh mint in chocolate chip cookies is a first for me. Lovely!
I love chocolate. I love mint. Combine them and my cup of love runneth over. Oh, I’ve said that already! Can’t say it enough, I guess. Andes is my favorite chocolate candy. I love it so much that I even drop a piece or into my cup of coffee. So, you’ll understand when I say that when I chanced upon a photo of mint chocolate cookies over at Foodgawker, it was a foregone conclusion that I’d bake a batch.
Start by whisking together the dry ingredients.
In another bowl, cream the butter and sugar. Add the egg.
Mix until smooth.
Add the flour mixture to the butter-sugar mixture and mix.
And you have your cookie dough.
As for the chocolate chips, there’s really no rule as to how small or large the chips should be. Instead of using morsels, I cut up a block of chocolate into half-inch cubes.
Then, I picked the best mint leaves and chopped them.
The chocolate and mint were folded into the cookie dough.
The cookie dough was formed into balls which were laid out on a cookie sheet.
Some 15 minutes later, my chocolate chip cookies with fresh mint were done.
Ready to bake yours?
- 1 and 1/2 cup all purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup butter at room temperature
- 1/2 cup loosely packed dark brown sugar
- 1/3 cup white sugar
- 1 egg beaten
- 1 teaspoon vanilla extract
- 1 cup chopped chocolate substitute morsels
- fresh mint leaves coarse or fine, your choice (I used only 2 tablespoons; I recommend that you double the amount)
Preheat the oven to 350oF.
Line a cookie sheet with baking paper.
In a bowl, stir together the flour, salt and baking soda.
In another bowl, cream the butter and sugars until light and fluffy. Add the egg and vanilla extract. Beat until smooth.
Add the flour mixture and mix. The cookie dough will be lumpy but not very heavy.
Fold in the chocolate and mint. I used a fork to do this because the chocolate pieces kept getting trapped between the wires of the whisk.
Form the dough into balls about an inch and a half in diameter. Arrange on the cookie sheet about an inch and a half apart. Flatten each ball slightly with your fingers.
Bake the cookies for 12 to 15 minutes.
Cool the cookies on the baking sheet for about 15 minutes before lifting and transferring to a wire rack. Cool completely or serve warm.