Fresh mint chocolate chip cookies
If you are a fan of the mint chocolate chip combo, then you will fall in love with these mint chocolate chip cookies! Made from real mint, these soft and chewy cookies are sure to be on your rotation!
Prep Time20 mins
Cook Time12 mins
Resting time1 hr 30 mins
Total Time32 mins
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup firmly packed fresh mint roughly chopped
- 1/2 cup brown sugar firmly packed
- 1/2 cup granulated sugar
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup semisweet chocolate chips
In a small saucepan set over medium heat, melt the butter with the chopped up mint. Once the butter is completely melted and you can smell the mint aroma, turn off the stove and set the pan aside for 30 minutes to rest.
Once the butter and mint have rested for 30 minutes, strain the butter out into the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld mixer). Press down on the mint leaves to extract as much butter as possible. Add the brown sugar and cream on medium speed for about 2-3 minutes or until smooth and creamy.
Add the egg and vanilla and continue to mix until well incorporated.
In a small bowl, whisk together the flour, baking soda and salt. Turn the mixer to low and slowly add the dry ingredients until everything just comes together. Turn the mixer off and fold in the chocolate chips by hand.
Cover and refrigerate for at least 1 hour.
Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone mat and set aside.
Portion the dough into golf-ball sized amounts and roll each into a ball (I got about 18 cookies but the original recipe claims to have only gotten 12). Make sure you allow at least 2" between each cookie since they will spread.
Bake in your preheated oven for 6 minutes. Then rotate the pans front to back and top to bottom. Bake for another 5-6 minutes or until the sides start to turn golden. The middle may look slightly underdone, and that is OK.
Remove the pans from the oven and allow them to cool for about 5 minutes before transferring to a rack to cool completely.
Cookies should be stored in an airtight container and will keep for at least a week. They can also be frozen and thawed.
Source: Dessert for Two