July 17, 2009
I have always liked the idea of using fresh herbs in baking. While lemon-rosemary cookies are on my shortlist of things to bake, I figured I’ve done used enough lemon in recent times. Now that we have a nice balcony herb garden growing, I searched for something I can make with basil, cilantro, chives (okay, that might be a bit tricky) or mint.
Our mint plant has been growing with fervor, so I thought it best to try and prune it back by making these tasty-sounding chocolate chip cookies with real mint.
Mint and chocolate is an awesome combination I’ve always loved, so I knew these had to be good, which they were! I find mint extract leaves a sharp, minty taste in baked goods, so I was curious about how the fresh mint leaves would taste. It definitely does not have that minty bite of extract. Rather, the fresh mint is much mellower and perhaps sweeter, but still with all the flavour of mint. The cookie recipe itself is also a very good one, not cakey at all, and packed with dark chocolate chips.
If you have a mint plant that’s growing a bit too impatiently, I really recommend these cookies. It’s an excellent twist on the typical chocolate chip cookie!
1/2 cup butter, room temperature
1/2 cup firmly packed brown sugar
1/3 cup granulated sugar
1 egg, beaten
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup dark chocolate chips (or any kind you prefer)
1/4 c coarsely chopped fresh mint leaves (I chopped mine rather finely)
1. Preheat the oven to 180ºC (375ºF). Line a baking sheet with parchment paper.
2. Cream the butter and sugars. Add egg and vanilla slowly.
3. Sift together flour, salt and baking soda and then add to the egg mix and beat until just combined.
4. Add the chocolate chips and chopped mint and mix together.
5. Form the dough into 5cm (2 inch) balls. Place on prepared baking sheet and bake until golden, about 9 minutes for chewy and 12 for crunchy. Cool on rack. Store in airtight container. This recipe makes about 15 cookies, so not very many…I recommend doubling the recipe!
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