Mint Chocolate Chip Cookies made with fresh mint.
Did I mention how our family loves mint? Also, our garden is literally overflowing with it. For years, we tried so hard to contain small mint plants and they would quickly die off. One summer we planted it in a wheel barrow with sufficient drainage and it wasn’t happy there either. At the end of that summer we dumped the failed plant back out into the garden and you can guess what happened the following summer. Mint, everywhere, overtaking everything. So it’s a good think we like mint.
We toss mint into out salads, grains, water, cocktails and pretty much anything that makes sense. Even cookies. Fresh mint really takes, these cookies to another level. Many people have done the Mint Chocolate combo in cookies but I think extract really alters the flavor of the cookie and takes over. The fresh mint makes the cookie just slightly herbal and interesting without overtaking it. You just have to try it yourself 🙂
Here are a few more recipes fresh mint from the archives:
Drinks and Cocktails
Garden fresh mint turn chocolate chip cookies into a real special treat!
- 1 3/4 cup all purpose flour or whole wheat pastry flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 10 tablespoons butter (1 stick plus 2 tablespoons), room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 egg
- 1 teaspoon vanilla
- 1/4 cup fresh mint, finely chopped
- 1 cup dark chocolate*, roughly chopped
- In a medium bowl mix together all of the dry ingredients - flour, baking powder, baking soda, and salt. In a sting mixer, add the room temp butter and both of the sugars. Mix until light and fluffy, scraping the bowl a couple of times to mix well (1-2 minutes). Add in the egg and vanilla. Mis well and scrape down the sides and bottom of the bowl as needed. Add in the flour mixture and mix just until combined. Stir in the mint and chocolate.
- Refrigerate the dough for 3 hours or overnight for best results.
- Place 3 tablespoon rounds on a parchment lined baking sheet 2 inches apart. Bake at 350 for 14-15 minutes or until just starting to brown around the edges. Let cook on the pan for 10 minutes then transfer to a wire rack to cool completely.
For this recipe I like to use a dark chocolate bar and roughly chop it up. Use all of the broken pieces in the batter to make a more speckled dough.