Fresh Mint Chocolate Chip Cookies

If you have an abundance of fresh mint growing in your herb garden like I do right now, this is the perfect recipe to use some of it up while satisfying your cookie craving.  This chocolate chip cookie recipe is perfectly chewy and soft and becomes extra special with the addition of fresh mint.  The subtle minty flavor comes from browned butter that has been infused with flavor from fresh, chopped mint.  If you want a more prominent, less subtle mint flavor, increase the amount of mint from the amount listed below.  

My only qualm with this recipe is that it only makes about 15 cookies.  I'd prefer a million. 

Fresh Mint Chocolate Chip Cookies, adapted from Baker Betty

makes about 15 cookies 

Ingredients:

1 stick unsalted butter

1/3 cup* fresh mint leaves, packed (*if desired, increase this amount for a more pronounced mint flavor)

3/4 cup light brown sugar, lightly packed

1 1/2 tsp vanilla extract

1 large egg, room temperature

1/2 tsp fine sea salt (plus more for sprinkling)

1/2 tsp baking soda

1/2 tsp baking powder

1 1/4 cup all purpose flour

6 ounces semisweet chocolate chips (plus more for topping)

Place butter in a saucepan over medium heat.  Roughly chop the fresh mint, and add to the melted butter. Stir continuously until butter is lightly browned and the aroma is nutty.  Remove from the heat and set aside for 30 minutes to allow to come to room temperature.

While the butter is cooling, in a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

Place a piece of cheesecloth over a measuring cup and secure with a rubber band, allowing a little slack in the cheesecloth (if you don't have cheesecloth, a fine sieve would work just fine).  Strain the butter to remove the mint from by slowly pouring the mixture into the measuring cup and allowing the mint to collect on the cheesecloth.  Remove the rubber band and gather the cheesecloth into a little pouch filled with the mint pieces.  Squeeze to extract as much liquid as possible from the leaves.  

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar.  Add in the vanilla and egg. With the mixer on low, gradually add in the dry ingredients and mix until just combined. 

Fold in 6 oz of the chocolate chips.  Cover and refrigerate the dough for 1 - 24 hours.

Preheat the oven to 375┬║ F and line a cookie sheet with parchment paper. Using a 3 tablespoon cookie scoop, place mounds of dough on the lined cookie sheet.  Top each mound with a few additional chocolate chips and sprinkle with a bit of sea salt. 

Bake 8 - 10 minutes, or until the edges just begin to brown and the centers still appear doughy. Allow to cool on cookie sheets for 10 minutes before removing to wire rack to cool completely. 

On a side note, if you still have mint left over and want to save it, see our blog post on how to freeze herbs.