Mint Chocolate Chip Cookies
December 12, 2007, 8:01 pm
Filed under: in the kitchen

Twice WordPress has eaten this post! I don’t think these cookies want to be shared with the world! But they’re so dang good, I have to persevere.

I had oodles of leftover mint from making the bun, and wanted something to do with it other than mint juleps or mint tea (top two Google recipes). After some digging, I finally uncovered this Urban Drivel post that suggested putting my mint in a cookie dough recipe. Now we’re talkin’.

I didn’t use the Nestle Tollhouse recipe she refered to because I had a brand new recipe from a co-worker to try. It’s heavier on the flour than any recipe I previously owned, but results in fluffy, stay-soft cookies that taste just-baked even the next day. The UD post also comments on the mint being very strong, but mine turned out quite subtle. The menthol only revealed itself after you were finished. Bliss.

Mint Chocolate Chip Cookies

1 c butter
1 c brown sugar
¾ c sugar
1 tbsp vanilla extract
2 large eggs
3 c flour
¾ tsp salt
¾ tsp baking soda
2 c chocolate chips
1 large handful chopped mint leaves

In large bowl, cream butter and sugars, then add vanilla and eggs and beat for 4 minutes. In separate bowl, mix dry ingredients. Add dry mix to creamed mix. Batter will be very thick. Stir in chocolate and mint, mix well. Scoop dough onto baking sheets with mini ice cream scoop or melon baller. Bake at 350F for 15 minutes. Makes 50+ soft, pillowy cookies.

I experimented with refrigerating the dough and baking it at a later date, but my conclusion is this works best only if the cookies will be eaten immediately after baking. The cookies made from fresh dough were soft even after storage, but the cookies made from refrigerated dough tended to become crisp about half an hour after they came out of the oven. They were delicious both ways, but fresh dough is the way to go!

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