Anyone who has been checking my posts recently may have noticed I have been using mint. This is because my father gave me a gorgeous mint plant while visiting my parents this past weekend.
It has been thriving on their balcony, which is no surprise considering it got full sun and it has not been hot yet. They have a beautiful balcony overlooking the white houses and the mountains.
Their flowers are so happy.
Even their cat enjoys overlooking their little garden. I know..what a tough life that cat lives.
But now that my mint plant is here in Madrid, I know that it will struggle to survive once the heat kicks in, which will be in about a month or so. So, I have decided to take advantage of my fresh mint by cooking and baking with it.
May I tell you that these mint chocolate cookies are delectable? And this is coming from a person who is not really so crazy about sweets. I love them.
The idea of infusing the flavour of fresh mint into the cookie is just brilliant!
About 24 Cookies
½ cup unsalted butter
⅓ cup fresh mint leaves
¾ cup dark brown sugar, lightly packed
½ tablespoon vanilla extract
1 large egg
½ tsp kosher salt (plus more for sprinkling)
½ tsp baking soda
½ tsp baking powder
1¼ cup all-purpose flour
8 oz dark chocolate chips or baking chocolate broken into tiny pieces.(I used the latter. I used a 70% Valor dark chocolate bar, put it in a strong plastic bag and gave it some strong whacks with a kitchen hammer.)
Chop the fresh mint. Place the butter and mint in a saucepan over low to medium heat. Cook the butter, stirring continuously, with the mint until lightly browned. Set aside to cool for 30 minutes. Don’t let it solidify. Just let it cool down. Pour the butter through a fine sieve to filter the mint pieces. With rubber spatula push on the mint and extract any juice back into the butter.In a bowl, cream together the butter and dark brown sugar. Mix in the vanilla and egg.
In a large bowl, whisk together the salt, baking soda, baking powder, and flour. With the mixer on low, gradually add in the dry ingredients just until combined. Scrape down the bowl as needed.Fold in the chocolate chips .Cover and refrigerate the dough for at least 1 hour and preferably up to 24 hours. (I waited 24 hours).Preheat oven to 375ºF.Scoop tablespoons of dough onto baking sheets that have been covered with parchment paper. Put no more than 6 cookies per sheet. Sprinkle with a bit of kosher salt.
Bake for 7-9 minutes or until golden brown. If you use small chocolate chunks, as opposed to chips, they will take a bit more time to solidify. Follow the baking time but let them sit for at least 5 to 8 minutes on the baking tray before setting them on the rack to cool down.
The advantage of the chunks is that the cookies are super chocolatey and a bit gooey. Wow!
Enjoy! Xxxx Natascha 😙😙😙
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