Chocolate and Fresh Mint Cookies
The other day I did a post about some homemade thank you packages that I made. (By the way, thank you for your overwhelmingly positive feedback and encouragement!) Besides the fancy wrapping, the heart of that present was a stack of dark chocolate cookies with fresh garden mint baked right inside of them.
This is a really wonderful recipe to me, and in my mind I was saving it for something special- but then I realized- what is more special than sharing it with you guys? I feel so blessed to be able to share my thoughts, parties and recipes with you on a regular basis and absolutely love hearing about when you are able to use them in your own lives. So, please consider this recipe a thank you to all of you for coming and sharing with me here a couple times a week. It really means so much to me.
Speaking of you lovely readers…. This recipe was actually conceived last summer after a request from Lisa (Lisa are you still out there?!) asking for ideas on how to use up her overgrown mint. Suffering from the same problem 9 months out of the year, I really started using mint in a ton of dishes. (See examples of my mint frenzy such as: mint chocolate ice cream, kopanisti, potato salad, summer crostini.) That was when the idea of the cookies came along. Baking the leaves right into the cookie dough was something that I had never seen, tasted or heard of before, and boy was it good!
So pluck that fresh, fragrant mint and get baking,
Oh by the way, speaking of baking! please take notice of my new favorite baking item: my brand spanking new, shiny GLASS mixing bowl for my kitchen aid mixer! I did not even realize that this was an option until recently, and now I am in L-O-V-E. It feels huge! I also love that I can see when the bowl needs to be scraped down and the kids love that they can see what is going on in the bowl and whether or not they want to hang around and lick the bowl. How very convenient for them…
Chocolate and Fresh Mint Cookies, makes 2 dozen
-1 cup butter
-1 cup brown sugar
-1 cup white sugar
-1 tsp vanilla
-2 cups flour
-¾ cup cocoa
-1 tsp baking sodas
-½ tsp salt
-2 cups chocolate chips
-2 cups chopped fresh mint
1) Preheat oven to 350 degrees. Prepare 3 sheet pans with parchment or silpats.
2) In the bowl of a standing mixer, cream together the butter and both types of sugar.
3) When it is nice and creamy, add the vanilla and the eggs.
4) Beat together until fluffy.
5) In a separate bowl, combine all of the dry ingredients together.
6) Add the dry ingredients to the mixer and combine.
(I like to place a dishtowel over the mixer so the cocoa doesn’t fly everywhere!)
7) Roughly chop the mint leaves.
8) Add the chocolate chips and the mint to the cookie batter and mix until well combined.
9) Scoop the dough onto the prepared pans (8 cookies fit at a time.)
10) Bake the cookies at 350 for 12 minutes. Remove immediately and let cool on a rack.