Chocolate Chunk Cookies with Fresh Mint

This recipe has everything you could want in a cookie…Chocolate√ Mint √ Deliciousness√ 

I wanted to pass along this wonderful recipe that showed up in my inbox last month from Kevin at A Garden for the House.

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: about 2 dozen 2-inch diameter cookies


  • 1 1/2 cups plain (all-purpose) flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/3 cup granulated white sugar
  • 1/2 cup packed light brown sugar
  • 1/2 to 1 cup fresh, coarsely chopped mint leaves
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 cup chopped semi-sweet chocolate (or use regular milk chocolate chips)


  1. Whisk together the flour, salt, and baking soda in a medium bowl. Set aside.
  2. In another medium bowl, combine the sugars and half of the mint. Using your fingers, rub the mint into the sugars until all is fragrant.
  3. In the bowl of a standing mixer (or use handheld electric beaters), cream the butter and the sugar mixer at medium-high speed until light and fluffy. Then beat in the egg, followed by the vanilla extract. At low speed, beat in the flour until it disappears into the wet ingredients.
  4. Detach the work bowl from the mixer. Using a spatula, fold the chocolate and the remaining mint into the cookie dough.
  5. Roll pieces of dough between the palms of your hands to form 1-inch-diameter balls. Space the balls about 2 inches apart on a parchment-lined baking sheet, and flatten them slightly with your fingers. Pop the baking sheet in the fridge while you preheat the oven.
  6. Center the oven rack and preheat the oven to 350°F. Bake until the chocolate melts and the cookies turn golden — 12 minutes for soft cookies, and 15 minutes for crisp. Cool on the baking sheet for 10 minutes, then transfer cookies to a wire rack. When completely cool, the cookies can be frozen in an airtight container for up to 3 months.

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