Mint is nature’s refresher. Whether spearmint or peppermint the herb has been used for thousands of years for its taste and health benefits. These cookies use fresh mint infused butter to give the chocolate flavor a boost from good to great! With the power of vitamins, minerals, and phytonutrients in mint, double chocolate, and vanilla this treat is not only tasty but nutrient dense.
Fresh Mint Chocolate Cookies
Makes 12 servings
1/2 cup unsalted European butter (Kerrygold preferred)
1 cup (15 grams) fresh mint or ½ teaspoon peppermint extract added to the vanilla
11/4 cups all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup dark brown sugar, firmly packed
1/2 cup granulated sugar
1 large egg at room temperature
2 teaspoons pure vanilla extract
1/2 cup chocolate* chips, plus extra to press into the top of the dough
- In a small saucepan, combine the butter and mint. To melt, cook over medium heat, stirring occasionally, for about 2 to 3 minutes. Remove from heat and let the mint butter steep for 30 minutes.
- Strain the mint butter through a fine mesh strainer into a medium bowl. Allow it to cool to a semi-soft texture, chilling for about 10 minutes. Set aside.
- In a small bowl, sift the flour and cocoa powder together to remove any lumps. Whisk in the baking soda and salt.
- With a hand mixer, cream the sugars with the mint butter until the mixture is light, about 3 to 5 minutes. Beat in the egg and vanilla extract until combined. Cover with plastic wrap and chill for at least 1 hour.
- Preheat the oven to 350 °F. Line two half-sheet baking pans with parchment paper.
- Divide the dough into 12 equal portions, rolling it into 12 balls. Place six balls each on the prepared baking pans, spacing them out to accommodate the spread. Press a few of the reserved chocolate chips into the top of each cookie.
- Bake for 11 to 12 minutes, rotating the pans from front to back halfway.
- Let the cookies cool on the pan for 2 minutes. Use a large spatula to move them to a wire rack to cool completely.
- This recipe will also make bars. Bake at 325 degrees F for 25 to 30 minutes in a 9 x 13 or 8 x 8 inch pan.
*Regular or dark chocolate to your preference
Adapted from scotchandscones.com