Fresh Mint Chocolate Chip Cookies
Prep time
Cook time
Total time
Inactive time: 1 h 30 mins
Yield: About 24 cookies
  • 115 grams unsalted butter (1/2 cup)
  • ¼ cup fresh mint leaves
  • 140 grams all-purpose flour (1⅛ cups)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 50 grams brown sugar (1/4 cup)
  • 55 grams caster sugar (1/4 cup)
  • 1 teaspoon vanilla
  • 1 egg, at room temperature
  • 200 grams mix of chocolate chips and chocolate chunks (about 1½ cups)
  1. Place butter and mint leaves in a small pot. Melt the butter over low heat. Remove the pot from heat and let the mint leaves steep for 30 minutes.
  2. In a small bowl, whisk flour, baking powder and salt together. Set aside.
  3. Place brown sugar, caster sugar and vanilla in a mixing bowl. Strain the mint-butter directly into the mixing bowl. Press down on the mint leaves with a spatula to extract all the butter. Using an electric mixer, beat the mixture on medium speed for 3 minutes. Add in the egg and beat on medium speed for another minute. Add in the flour mixture and beat on low speed until almost incorporated. Stir in the chocolate chips and chunks with a spatula.
  4. Cover the mixing bowl with plastic wrap and chill the cookie dough for at least 1 hour.
  5. Preheat oven to 180C / 355F. Line a baking sheet with baking parchment.
  6. Scoop tablespoonfuls of the chilled cookie dough and roll into a ball, about 1-inch in diameter. Place the cookie balls on the lined baking sheet, spacing them at least 1.5-inch apart. Bake for 13 to 15 minutes then place the baking sheet on a wire rack. Let the cookies cooled completely on the baking sheet.
  7. Store the cookies in an airtight container.
Recipe by Foodie Baker at