Garden fresh mint turns 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
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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. Mix 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.
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Refrigerate the dough for 3 hours or overnight for best results.
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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 cool 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.