It is time to cocoa again with We Should Cocoa, a challenge co-created by Choclette of Chocolate Log Blog, and Chele over at Chocolate Teapot. For June, Victoria of A Kick At The Pantry Door is hosting, and the theme is a classic: mint! I recently made a new discovery at the grocer’s: in addition to fresh mint, spearmint, and chocolate mint, they now carry fresh strong mint, which really is pleasantly potent. I immediately took a liking to it and decided it would have to feature in my chocolate & mint recipe.
The recipe is based on this wonderful recipe for soft and chewy chocolate chip cookies – which I have to modify a little anyway as I can’t get light brown sugar here (I complain about this weekly to anyone who will listen); I also find I need to add a tablespoon or two of flour or reduce the amount of butter slightly in order not to end up with a totally flat cookie (flours differ around the globe in protein levels). So, here it is: soft chocolate chip cookie with fresh, strong mint!
Chocolate Chip Cookies With Fresh Mint (makes 32-36 cookies)
2 1/4 cup all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons cornstarch
1/2 teaspoon salt
150 g unsalted butter, melted & cooled
3/4 cup granulated sugar
1/2 cup brown sugar
1 large egg, at room temperature
1 egg yolk, at room temperature
2 teaspoons vanilla extract
150 g dark chocolate chunks
½ cup fresh strong mint leaves, chopped
Combine flour, baking soda, cornstarch and salt in a bowl. Set aside.
Whisk the melted butter, brown sugar, and white sugar together until combined and no lumps remain.
Whisk in the egg, then the egg yolk. Whisk in vanilla.
Add the flour mixture to the wet ingredients and mix together. The dough will be soft. Fold in the chopped chocolate and chopped mint leaves.
Cover the dough and chill for 2 hours. (Yes, you must chill.)
Take the dough out of the refrigerator and allow to soften at room temperature for 10 minutes.
Preheat the oven to 160 C. Line baking sheets with parchment paper.
Roll the dough into 2,5 cm (1”) balls.
Bake the cookies for 10-12 minutes; the cookies should still look slightly moist on top.
Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.
Waited for three days for the sun to make an appearance so I could have taken photos in warm, sunny light, but no luck! By day 4, the sun was out but the cookies were gone.