Mint and chocolate is one of the best (if not the best) marriages of flavours. Go eat a mint aero bar and you’ll know what I mean. It’s addictive.
I was grocery shopping before christmas and my hand happened to twitch and pick up two bags of hershey’s mint chocolate chips. I wasn’t planning to bake with them or anything, I just wanted to eat them outta the bag by the handfuls!
Then I remembered there was this recipe I saw where it used mint chips in a chocolate cookie. That sounded much more appetizing than eating chocolate chips alone. Plus, the cookie monster needed some cookies that day.
So I went home and baked these cookies. Boy was I disappointed. Maybe it’s the brand of the chips, but when you take the cookies out of the oven, they smelt like poisonous fumes! I thought I was gonna faint with the tray of cookies still in my oven mitted hand.
After the cookies cooled, they lost the weird smell (thank goodness). They tasted good while they were warm, but after sitting on the table for a longer while, they tasted dry and not chocolatey at all. I don’t know what I did wrong, I’ve used this cookie base before, its the one I posted here. It tasted great the first time I made it! Darn.
Here’s the recipe if you want to try. Feel free to share how this recipe worked out for you!
Chocolate Mint Chocolate Chip Cookies
adapted from: Barefoot Contessa
1/2 pound unsalted butter, softened
1 cup light brown sugar, packed
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 large eggs
2/3 cup unsweetened cocoa
2 cups flour
1 teaspoon baking soda
1 teaspoon kosher salt (I used regular table salt)
Mint chocolate chips (I used Hershey’s) *I never measure out chocolate*
1. Preheat the oven to 350 degrees F
2. In a large bowl, cream the butter and both sugars until light and fluffy. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again.
3. Sift together the flour, baking soda, and salt and add to the chocolate dough. Mix until just combined. Fold in the mint chocolate chips.
4. Drop the dough on a baking sheet (I didn’t grease/line with parchment/use a silpat). Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.