Because I am efficient with a hint of lazy, I like to reuse recipes and tweak certain ingredients to cater to my mood of the day. So like my lemon basil choc. chip cookies, these cookies are similar, but it’s minty instead of citrusy.
I woke up one morning absolutely craving cookies. It’s not uncommon, but on this particular morning, the craving was dire.
I rolled out of bed, hazily walked down the stairs and into the kitchen. Found my freshly picked mint from the other day and began to whip up the cookie batter.
I started making cookies before I even brushed my teeth. If that’s not dedication, then I don’t know what is. Good thing these are mint chocolate chips, like spearmint toothpaste, but not at all.
ingredients:
– 1/2 cup mint leaves (roughly chopped)
– 10 TBSP butter
– 1 TBSP vanilla extract
– 1 cup flour
– 3/4 cup cake flour
– 3/4 TSP baking powder
– 3/4 TSP baking soda
– 1/2 cup sugar
– 1/2 cup + 3 TBSP brown sugar
– 1 egg
– 1 1/2 cup chocolate chips
the way:
– roughly chop the mint leaves.
– put the leaves into a small saucepan with the butter and heat on med-low until it starts to foam. The smell should resemble a nutty aroma.
– once you smell the nutty aroma, add in the vanilla extract.
– remove from heat and allow the mixture to cool down.
– using a sleve, push through as much browned butter as you can. *if you don’t have a sleve, you can use a sifter alternatively. It works just as well and you don’t have to spend money on a sleve if you don’t have one.*
– while the mixture is cooling down, combine the flour, powder, soda, and sugars.
– pour in the cooled butter and mix until the batter resembles wet sand. (should be crumbly and grainy)
– add in the egg and mix again.
– lastly, add in the chocolate and combine until well distributed. But don’t over mix.
– using your hands or a cookie scooper, divide your dough and roll them into individual balls. Line them up on your baking sheets.
– Preheat your oven to 400/200 degrees.
– place your cookies in the fridge for 30 minutes – 1 hour.
– when ready, take your cookies out, sprinkle a bit of salt on top (OPTIONAL) and bake them from 8-12 minutes until browned, or when the edges have set.
– allow them to cool on the baking sheet before transferring them to a wire rack. After transfer, wait until they’re cooled before consumption.
Feel free to make these in the early morning. While your batter is setting in the fridge, take that waiting time to get ready, brush your teeth, walk the dog, what have you. Or, you could eat these cookies as a form of brushing your teeth, if you just tell yourself it’s OK since they’re minty fresh cookies.
decadent mess 
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