These Chocolate Chip Cookies are soft and chewy infused with the natural flavor of mint.
Enjoy a batch of Mint Chocolate Chip Cookies that are soft and chewy and filled with chocolate chips and mint chocolate chips.
This is going to be a rather interesting post because I am going to start this post by saying I am not a huge fan of chocolate and mint together. Apart, they are perfect, but together those flavors just doesn’t do it for me. I have tried everything from Peppermint Patties, Andes Chocolates, even Mint Chocolate Chip Ice Cream. It isn’t that its gross, it just doesn’t make sense to my taste buds. There are a lot of flavor combinations that doesn’t make sense to my taste buds such as chocolate and cherry, chocolate and orange, and chocolate and coconut. They aren’t the worst flavors or flavor combinations out there, it’s just that when they are put together they don’t really do much for me. Well, I may not have the remedy to trick my taste buds into liking chocolate and orange or chocolate and cherry, but these Mint Chocolate Chip Cookies are the only way that I can enjoy chocolate and mint together.
I have more than a few Chocolate Chip Cookie recipes on my blog. Here is a list of those recipes:
These Mint Chocolate Chip Cookies are now added to the list.
I talked about different techniques to making Chocolate Chip Cookies and making perfect cookies in general in this cookie post. The technique to making these Mint Chocolate Chip Cookies is almost the same as making these cookies. The awesome technique about making these cookies, is instead of using peppermint extract, I used the natural flavor of mint leaves and infused them into cookies. The flavor isn’t as pungent as extract (in my opinion). The mint flavor is much more mild, soft, but relevant in the cookies. I hope I am explaining it right. Well, to find out what I mean, you have to make these Mint Chocolate Chip Cookies to find out for yourself.
- 1 stick butter
- 2 stems mint
- ½ c. sugar
- ¼ c. light brown sugar, packed
- 1 egg
- 1 tsp. Vanilla extract
- 1 ½ c. flour
- 1 tsp. Baking soda
- ½ tsp. Salt
- ½ c. semi-sweet chocolate chips
- ½ c. Andes mint chocolate chips (optional)
- In a small saucepan, melt the butter and add the mint leaves. Allow to simmer on low for 5 minutes. Remove from heat and allow to sit at room temperature for 30 minutes. Strain the leaves from the butter. Use a spatula and press the mint against the strainer to get as much butter as possible.
- Preheat oven to 350 Degrees. Spray a baking sheet with baking spray or line with parchment paper. Set aside.
- In a large bowl, add the butter, sugar, and light brown sugar and mix. Add the egg, vanilla extract, and mix. Add the flour, baking soda, and salt. Fold in the chocolate chips and Andes mint chocolate chips.
- Use a cookie scoop to scoop the cookie dough. Place on a baking sheet 1 inch apart. Roll into a ball and bake for 13 minutes. Allow to cool and turn to a cooling rack.