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)
- Whisk together the flour, salt, and baking soda in a medium bowl. Set aside.
- 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.
- 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.
- Detach the work bowl from the mixer. Using a spatula, fold the chocolate and the remaining mint into the cookie dough.
- 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.
- 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.