Wednesday, May 8, 2013
Mint chocolate chip cookies
What an excellent way to use up mint! And the mint taste in these is pleasantly subtle.
1 cup granulated sugar
1 cup mint leaves
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened at room temperature
1/2 cup firmly packed brown sugar
1 tablespoon pure vanilla extract
2 cups coarsely chopped dark chocolate
In the bowl of a mini food processor, combine mint and sugar. Process until mint is finely chopped. Set aside. In a small bowl, whisk together flour, baking soda and salt. In the bowl of a standing mixer fitted with the paddle attachment, beat butter, mint sugar, brown sugar and vanilla extract until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate pieces. Drop by two to three tablespoon-sized balls onto ungreased baking sheets. Bake at 375 for nine to 11 minutes or until golden brown.