Chocolate chip cookies with fresh mint

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

I love chocolate. I love mint. Combine them and my cup of love runneth over. Andes is my favorite chocolate candy. I love it so much that I even drop a piece or into my cup of coffee. So, you’ll understand when I say that when I chanced upon a photo of mint chocolate cookies over at Foodgawker, it was a foregone conclusion that I’d bake a batch.

choco-mint-cookies

Best thing? The source of the original recipe lists fresh mint leaves among the ingredients. Perfect. We have mint growing in the garden.

Ingredients:

1/2 c. butter, at room temperature
1/2 c. loosely packed dark brown sugar
1/3 c. white sugar
1 egg, beaten
1 tsp. vanilla extract
1-1/2 c. of all purpose flour
1/2 tsp. of salt
1/4 tsp. of baking soda
1 c. of chopped chocolate (or substitute morsels)
chopped fresh mint leaves — coarse or fine, your choice (I used only 2 tbsp.; I recommend that you double the amount)

View the step by step procedure of skip to view the all-text version below.

Preheat the oven to 350oF.

Line a cookie sheet with baking paper.

In a bowl, stir together the flour, salt and baking soda.

In another bowl, cream the butter and sugars until light and fluffy. Add the egg. Beat until smooth. Add the flour mixture and mix. The cookie dough will be lumpy but not very heavy.

Form the dough into balls about an inch and a half in diameter. Arrange on the cookie sheet about an inch and a half apart. Flatten each ball slightly with your fingers. Bake for 12 to 15 minutes.

Cool the cookies on the baking sheet for about 15 minutes before lifting and transferring to a wire rack. Cool completely or serve warm.

November 6, 2009  Print This Post   
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Comments

10 Responses to “Chocolate chip cookies with fresh mint”
  1. Hershey says:
    November 6, 2009 at 11:57 pm

    looks like its christmas food :) )

    Reply
  2. Crisma says:
    November 7, 2009 at 9:16 am

    This looks so good, I promise to definitely bake this one! Thanks again, Connie!

    Reply
  3. solraya says:
    November 7, 2009 at 9:17 am

    I love chocomint too! This is a great one, why haven’t I thought about it when fresh mint is all around me.

    I hardly bake, but this one looks so simple to do. No need for mixers.

    My friend bought pots of Mint and has it by her door, with the sign “eat me” :)

    Reply
  4. Crisma says:
    November 7, 2009 at 5:15 pm

    How many cookies were you able to make, Connie?
    And what chocolate brand did you use? I am aware that the better chocolate you use, the better the outcome of the recipe, of course ;)

    Reply
  5. peevee says:
    November 10, 2009 at 3:40 pm

    hehehe…am a certified chocomint addict too and Andes is also my all-time favorite chocolate. I will defintiely try this one for the holidays… thanks again ms. connie!

    BTW, i recently tasted some chocolate, called crispy chocs – it’s chocolate with rice crispies and mint… quite cheap too! it can satisfy my craving for choco mint when I don’t have the time (and the budget!) to buy Andes

    Reply
  6. mai says:
    November 11, 2009 at 3:03 pm

    hi connie =)
    if i bake it on my brownie pan, can you suggest baking time and temp? thanks in advance =)

    Reply
  7. ogz says:
    November 11, 2009 at 6:34 pm

    wow, I’m gonna try this. Thanks for the recipe

    Reply
  8. mareza says:
    November 13, 2009 at 11:01 am

    i was reading this and i remebered the chocolate pudding i have in the ref.haloween candies are on sale a week after and they are 75 % off. i got more than 50lbs that i will shipped to the philippines all chocolate.
    Maybe i’ll make some cookies, what about M&M’S you think they will work too?

    Reply
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