Hands down this is my favorite way to eat a chocolate chip cookie. Period.
The fresh mint in the soft buttery cookie with chunks of chocolate imparting a sweet crunch… I can’t ask for more… Except perhaps a glass of milk or mug of coffee while sneaking one for breakfast. That is assuming they make it to breakfast time.
Currently, Bronwyn is at an age where she loves to help in the kitchen. This is especially true if I am making something sweet bound for the oven. She began using sharp knives within the last year to help chop and peel things. Chunking chocolate is a favorite likely because many chunks end up in her mouth instead of the bowl!
A few parameters we established to make her preschool cutting successful was to have a knife sharp enough to cut the ingredients but not so sharp that an errant finger would be sliced with a knick. She does not apply pressure to cut until one hand is on the handle and the other is pushing down on the blade, and lastly she must be using a cutting board and seated on her knees at all times. It took some practice but she takes a lot of pride from cutting up components of our meals.
I like to be able to make this recipe year round and have found, when the mint is in season in the summer months, a great way to preserve the flavor is to whip the finely chopped mint into the needed butter for this recipe. I whip it in my stand mixer with the paddle attachment and freeze the mint butter in wax paper until the day I’m going to bake.
Fresh Mint Chocolate Chunk Cookies
makes 12 cookies – recipe doubles easily
- 8 Tablespoons unsalted butter (half melted, half still solid but soft)
- 1/2 cup sugar
- 1/4 cup packed light brown sugar
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1 large egg
- 1 1/2 cup all purpose flour (maybe a smidge more … This will be addressed in the directions)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cups chocolate chunks (I love to take a good quality dark chocolate bar and roughly chop it up for use in these)
- Large bunch mint chopped finely
Preheat oven to 350F
In a stand mixer with paddle attachment* mix the butter and sugar till creamy, then add in vanilla & almond extracts and the egg till blended evenly. Add in the dry ingredients until dough forms a ball around the paddle – do not over mix! The dough will be super soft but should not stick to your hands; if it sticks add flour until you can easily handle and shape it, this may take up to an additional 1/3 cup of flour.
Incorporate chocolate & mint gently with your hands or rubber spatula.
Form into 12 balls but DO NOT FLATTEN.
Bake on a cookie sheet covered with a sheet of parchment paper 9-12 minutes. The dough will look dry and puffy but not your typical “done”. Cookies may be slightly gold on edges.
Cool on pan and try not devour them all by yourself… Seriously good luck.
*If you do not have a stand mixer this recipe is easily mixed in a bowl with a rubber spatula and a little elbow grease!