It's been a long time since I made a solid batch of chocolate chip cookies - but rarely do a I ever make the classic. Chocolate chip cookies are to me, a blank canvas. People tell me they could never bake. They tell me baking is a science and they can't simply throw a little-bit-a-this and a little-bit-a-that together and have it come out delicious like it does in cooking. It would a catastrophic disaster they tell me. While I appreciate this as a compliment to my talent I also think about the chocolate chip cookie where, to a degree, this style can still be embraced. I've thrown countless mix-ins into my batter in the past of pretty much whatever was in the pantry at the time. Multiple chocolate's of varying bitterness? Sure. Candy and cereal? Yup. What about herbs and spices? Most definitely. Today I made use of the giant bunch of fresh mint leftover from last week's Sweet Tea Mojitos. I pulsed a handful of mint leaves with some sugar in the food processor and then made cookies as usual. It was such a simple technique and led to subtle notes of mint much different than added peppermint extract. What's your favorite cookie add in?
Fresh Mint + Dark Chocolate Chip Cookies
1 cup granulated sugar
1/2 cup mint leaves
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1/2 cup brown sugar, firmly packed
1 tablespoon vanilla extract
8oz dark chocolate chunks
1. Preheat oven to 375 degrees F.
2. In the bowl of a food processor, combine mint and sugar. Process until mint is finely chopped. Set aside.
3. In a small bowl, whisk together flour, baking soda and salt.
4. In the bowl of a standup mixer fitted with the paddle attachment, beat butter, mint sugar, brown sugar and vanilla extract until creamy.
5. Add eggs, one at a time, beating well after each addition.
6. Gradually beat in flour mixture. Stir in dark chocolate chunks
7. Drop by two to three tablespoon-sized balls onto ungreased baking sheets.
8. Bake for 9-11 minutes or until golden brown.
9. Cool on baking sheets for two minutes, and then transfer to wire racks to cool completely.
Recipe adapted from: She Knows