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Tuesday, July 13, 2010

Chocolate Mint Cookies with Fresh Mint Leaves


I have always hated mint and chocolate together.  I've just never understood the combination.  After Eight mints disgusted me and York Peppermint patties had no appeal.  Don't even get me started on Mint Chocolate Chip Ice Cream, blegh.  I didn't even like anything that had been close to mint.  If my cookies were in a cookie jar that had previously held a mint cookie without being thoroughly disinfected, I wanted no part of it.  It had already absorbed some of the aroma of that sneaky infectious mint.  

Yes, very strong feelings for an herb.  So it was very surprising to me when I recently started craving Thin Mints.  I don't even know if I've ever had one, but suddenly I wanted one.  Strange.  So I went out and bought a fresh Mint plant and put it in our small little herb garden next to our beloved sage and basil.  When it got big enough, I made these.  They're like soft Chocolate Chocolate Chip cookies with the added flavor of fresh Mint.  Apparently, I like Chocolate and Mint together now.  If you try these cookies, you just might, too.


Chocolate Mint Cookies with Fresh Mint Leaves
1 2/3 C all-purpose flour
1/3 C unsweetened cocoa powder
1 tsp baking soda
1/2 tsp fine sea salt
2 sticks butter, room temperature, softened
1/4 C granulated sugar
1/2 C packed light brown sugar
1 egg, room temperature
2 1/2 packed tablespoons Fresh Mint, chopped fine
1/2 C semisweet chocolate chips
1/2 C dark chocolate chunks or chips

Preheat the oven to 375 F and line cookie sheet with parchment paper.  
Sift together the flour, cocoa powder, baking soda and salt.  
In a separate bowl, cream the butter and both sugars together until light and fluffy.  Add in the egg and mix until smooth.  
Stir in the finely chopped mint leaves.  
Add the dry ingredients in two steps, scraping down the bowl after each addition.  Mix until just combined, don't over mix.
Stir in the chocolate chips by hand.  
Scoop by the rounded tablespoon onto parchment lined cookie sheets.  Leave a good amount of space, at least 2 inches between cookie dough balls because these may spread a bit.  
Bake about 8-9 minutes, removing from the oven when the cookies appear just set.  For a soft cookie, make sure to not over-bake.  



psst!  Don't forget!  They're just one more day left to enter my give-away for Free Dove Ice Cream!  See details here.  


Anonymous said...

I love chocolate and mint together!! Isn't it funny how your tastes evolve over time? I never considered myself a picky eater by any means but anything I thought I disliked has inched its way up my "like" list over the past several years. It's wonderful!

Ingrid_3Bs said...

I'm not sure if I like chocolate and mint together. It doesn't call to me but at the same time I don't turn it down.

Eliana said...

This cookie looks perfect Stephanie :)

Simply Life said...

oh those look great!

The Blonde Duck said...

Popped in to say hi! These look so good!

Lucie said...

These look great! I just discovered how much I adore the mint/chocolate combination...and these seem like the perfect way to convince my family they should start loving it too!

Lot-O-Choc said...

oh wow!!! chocolate and mint together is always ddelicious especially in cookies yum!

L said...

I want to try these but I'm not a great baker. I would like to just follow the recipe, but the ingredients all for baking powder and the instructions call for baking soda, which is right? Also, in the instructions it says to mix both sugars - but in the ingredients it only calls for 1/2 cup brown sugar. That doesn't seem like enough sugar...

Help? Thanks!

Stephanie said...

L, you are totally right! Thanks for catching that mistake, How Embarassing! I've gone back in an editted it. It actually calls for 1/4 C granulated sugar (that wasn't previously listed) and it is baking SODA, not powder.

Unknown said...

Oh that's funny, mint chocolate chip is my favorite ice cream flavor ever :) My mint plant is out of control so I'll definitely have to give these cookies a shot!

L said...

Stephanie - thank you for the clarification, I can't wait to try them! I have all this fresh mint growing and I needs to use it!

________________________ said...

I just made these cookies tonight after a trip to the farmers' market in St. Paul, Minn. that yielded a enormous bunch of mint. I made mojitos yesterday but hardly used up the supply, so I figured I'd make some other vice to use up my mint. These cookies are FABULOUS!! They really are like a soft, tender version of a thin-mint cookie. Thank you for the recipe. Divine!

Sheila said...

I've made these cookies a few times now and each time they've been a big hit. People always assume I bought them. A fairly easy recipe with a great response! Thanks!

Meghan said...

I just made these and followed the recipe exact. They were very good,but they were more cake-like. I could only eat a couple, whereas normally I can eat the whole batch of cookies! Do not get me wrong, they were very good though. I might try to do more like a loaf cake and frost it next time.Thanks for a great idea to use up my mint leaves!

Stephanie said...

Meghan - A loaf cake with frosting sounds delicious! What an awesome idea!


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