Looking for a refreshing twist on classic cookies? These Mint Chocolate Chip Cookies are a delightful surprise with the unique combination of fresh mint leaves and sweet chocolate chips. Soft, buttery, and bursting with flavor, they’ll become an instant hit with your family and friends. My husband was amazed by how delicious these turned out!
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Ingredients:
- 20g fresh mint leaves (finely chopped)
- 100g sugar
- 1 egg
- 100g soft butter (room temperature)
- 220g flour
- 7g baking powder (about 1 ½ tsp)
- 40g chocolate chips
Instructions:
- Prepare the Mint and Sugar:
- Wash and pat dry the mint leaves.
- Finely chop the mint leaves and combine them with the sugar in a bowl.
- Use a spatula to press the mint into the sugar, releasing its oils. Mix until the sugar turns light green and is infused with mint flavor.
- Cream the Butter and Mint-Infused Sugar:
- In a large mixing bowl, add the soft butter and mint-infused sugar.
- Beat the mixture with a hand mixer for 3-4 minutes until light and fluffy.
- Add the Egg:
- Crack the egg into the butter-sugar mixture and beat until well combined.
- Mix the Dry Ingredients:
- In a separate bowl, whisk together the flour and baking powder.
- Gradually add the dry ingredients to the wet mixture and mix until the dough begins to form.
- Fold in the Chocolate Chips:
- Add the chocolate chips and gently fold them into the dough until evenly distributed.
- Chill the Dough:
- Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes.
- Preheat the Oven:
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Shape the Cookies:
- Scoop out spoonfuls of the chilled dough, roll them into balls, and place them on the baking sheet with space between each cookie.
- Bake:
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Tips:
- Fresh Mint: Use fresh mint leaves for the best flavor—dried mint won’t provide the same vibrancy.
- Chill the Dough: Don’t skip chilling the dough; it helps the cookies keep their shape while baking.
- Chocolate Options: Try using dark, milk, or white chocolate chips depending on your preference.
Storage:
- Room Temperature: Store cookies in an airtight container for up to 5 days. To keep them soft, add a slice of bread inside the container.
- Freezing Dough: Freeze the dough balls on a tray, then transfer to a freezer-safe container for up to 3 months. Bake from frozen, adding 1-2 extra minutes to the baking time.
- Freezing Baked Cookies: Wrap cooled cookies individually in plastic wrap and store in a freezer-safe container. Thaw at room temperature before serving.
Nutritional Facts (per cookie, based on 24 cookies):
- Calories: 120 kcal
- Fat: 6g
- Saturated Fat: 3.5g
- Carbohydrates: 15g
- Sugars: 8g
- Protein: 2g
- Sodium: 50mg
Frequently Asked Questions:
- Can I use dried mint instead of fresh mint?
- Fresh mint is preferred for its vibrant flavor. If using dried mint, use 1 tsp, but note that the flavor will be less bright.
- Can I use other types of flour?
- Yes, whole wheat flour can be used, though it may make the cookies denser.
- How long should I chill the dough?
- Chill for at least 30 minutes, or up to 24 hours for enhanced flavor.
- Can I skip the chocolate chips?
- Yes! You can omit the chocolate or replace it with nuts or dried fruit.
- How can I make these gluten-free?
- Use a 1:1 gluten-free flour blend and ensure your baking powder is gluten-free.
Conclusion:
These Mint Chocolate Chip Cookies are a refreshing take on traditional cookies. With a soft, buttery texture and a unique mint-chocolate flavor, they’re sure to impress! My husband was shocked at how amazing they turned out, and I’m confident your family will love them too. Enjoy baking and savoring this fantastic treat!