My mint plant had suffered a heat stroke while I was away on holiday in Denmark (the auto-watering system failed to auto water the plant), I’m not sure if it will revive but I’m glad I used some of the mint leaves and baked these cookies before I went away.
These cookies are adapted from my very old triple chocolate chip cookies published in 2008. I’ve been wanting to revamp that post but couldn’t help giving it a twist to that old recipe – by steeping some mint leaves into the melted butter. I’d also made the cookies smaller and baked them longer so they are more crisp instead of cake-y -as this is the kind of cookie I prefer these days. This resulted in crisp cookies with slightly soft centers and a hint of mint-ness in every bite – irresistible!
Usually I would use dark chocolate chips, milk chocolate bar and dark chocolate bar (the bars are chopped into small chunks) for these cookies, but this time round I used what I had on hand, which are white chocolate chips and dark chocolate chunks. Most chocolate chips will hold their shape even after baking but chocolate chunks will melt during baking, resulting in a gooey chocolate deliciousness, so it’s best to use a mix of both!
Here are step-by-step photos, make them today!
|1) Combine butter and mint leaves in a small pot.||2) Melt the butter over low heat. Remove then let the mint leaves steep for 30 minutes.|
|3) Place the sugars and vanilla in a mixing bowl.||4) Strain the mint-butter into the mixing bowl.|
|5) Beat with a mixer until blended.||6) Beat in the egg.|
|7) Beat in the dry ingredients.||8) Stir in the chocolate chips and chunks.|
|9) Chill in the refrigerator for at least 1 hour.||10) Roll into balls and bake away!|
- 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)
- 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.
- In a small bowl, whisk flour, baking powder and salt together. Set aside.
- 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.
- Cover the mixing bowl with plastic wrap and chill the cookie dough for at least 1 hour.
- Preheat oven to 180C / 355F. Line a baking sheet with baking parchment.
- 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.
- Store the cookies in an airtight container.