Real Mint Chocolate Cookies
March 16, 2011 § 2 Comments
E: Alright, today we have more adventures in cookies made with real ingredients. Last time it was these cookies made with brewed espresso instead of instant coffee. Today it is mint chocolate cookies, made with real mint. Joanna and I had some mint left over from another recipe, and so we decided to go out on a limb and try something daring. She’s not really a fan of mint, but I love it. And oddly enough I think she liked these cookies a little more than I did. For once I felt they needed more sugar, when she felt they were sweet enough. So I’ll present the recipe just as we made them, and you can decide for yourself if you want more sugar in them. You could probably go up to 1/2 cup of each without having to make any other changes.
These are an interesting experiment, but there’s something you have to know before we start. They taste like mint, real mint. Not peppermint oil or peppermint liqueur. Real mint. There’s a bit of leafy-ness to them, if you know what I mean. Take a bite of a mint leaf, and that’s what these taste like. So don’t expect them to come out tasting like your average mint cookie (that’s part of why I felt they needed a bit more sweetness, I think it would help combat a bit of that green taste). Try them and see what you think.
3/4 stick butter
1/4 c. white sugar
1/4 c. brown sugar
1 tsp vanilla
2/3 c. chopped mint leaves
1 tbsp hot water
1.5 c. flour
1/2 tsp salt
1 tsp baking powder
1/4 tsp baking soda
4 oz chocolate, melted (we used bittersweet chips)
So start off by preheating your oven (to 350F) and chopping up your mint. Wash about 2/3 cup of leaves, chop them roughly, and separate them into two piles. Heat 1 tablespoon of water in the microwave (we put it in a pyrex measuring cup). When that water is quite hot, throw in half of the mint leaves and macerate them with a spoon. Let the liquid soak up the mint flavour.
Chop the other half of the leaves a little more finely: those will go straight into the cookies.
Add the butter and sugars to a large bowl and cream them together. Add the egg and vanilla, and beat until combined.
When that is combined, strain out the macerated leaves (discard them) from the hot mint water, and add the liquid and the rest of the chopped mint leaves to the dough. Stir that together.
Once those are mixed in, sift/stir together all the dry ingredients in a second bowl. Then add those to the dough (about half at a time).
When everything is mixed in, the dough should be fairly smooth. Like this:
Now, melt 4oz of chocolate in whatever way you’d like. I like to use a double boiler, but we didn’t have the stuff to improvise one at the time so we just used the microwave .
When you’ve melted the chocolate all the way, it is time to add it to the dough. These cookies made me wonder why I don’t use melted chocolate more. Sure it dirties more dishes, but it just looks and smells so delicious.
Stir that together until the chocolate is mostly incorporated. We didn’t do it perfectly, so some of our cookies were a little marbled which was actually kind of cool. So if you want to try that stop when some of the original dough color is still visible in places.
Form this dough into patties, and place onto a greased baking sheet. We used balls of roughly 1 heaping tablespoon in size, flattened out into rounds. Sprinkle some sugar (we used turbinado) on top.
Place the cookies into your 350F oven and bake for 8 to 10 minutes. They shouldn’t be shiny anymore, but should still be a little soft to the touch. Take them off the baking sheet and place them on a rack to cool. If they come out like ours, you’ll find them very crumbly when they cool.
Enjoy! (And share them with any mint-lovers you know.)