These mint chocolate cookies come with a surprise little bite. A little salt in the batter gives them an unexpected savory “wow factor”. I took them to a party last night and kept hearing throughout the room… “Oh my gosh! Have you tried these cookies? And that’s what I was going for…
(makes 2 1/2 dozen)
1 cup Unsalted Butter (room temperature)
¾ cups packed brown sugar
1 cup white sugar
1 teaspoon vanilla extract
1-½ teaspoon mint extract
2 whole eggs
1-¼ cup unsweetened cocoa powder
1-¾ cup all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon Kosher sea salt – generous
1 cup Turbinado sugar for dusting cookies
Pre-heat oven to 350 degrees F.
In a large bowl or stand mixer, cream together the butter, brown sugar and white sugar until light and fluffy (use the whisk attachment on your stand mixer). Add the vanilla and mint extracts and then add the eggs one at a time, beating thoroughly with each addition. Combine the cocoa, flour, baking soda, baking powder and salt and gradually stir into the creamed mixture.
The dough is rather sticky so I find it easiest to use an ice cream scooper to scrape about a walnut-size ball of dough from the bowl. Roll dough into a smooth ball and then roll in Turbinado sugar. Place on a parchment paper lined baking sheet. Flatten cookies slightly with the palm of your hand. Space about two inches apart.
Ready To Cook?
Bake 8-10 minutes or until the cookies are puffy and the tops are cracked, but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
The Perfect Bite
Um, it’s a delicious cookie. Every bite is perfect. Warm from the oven of course.
The Perfect Pairing
Oh just do it – dunk it in milk and call it a day.