Don’t you just love it when one solution solves multiple problems? My first issue was what to do with an abundance of spearmint from the farmer’s market that was left over after making a strawberry mint soup for a newspaper article. The other dilemma was how to satisfy The Picky Eater’s need for treats without him buying packaged cookies.
The solution was these Mint Double Chocolate Cookies!
I was inspired by the mint white chocolate chip cookies I've made in the past. This recipe is basically a traditional chocolate chip cookie with cocoa powder and chopped spearmint added to the mix. If you don’t want to spend the time chopping the mint into tiny bits, do what I did and whiz it in the food processor with the granulated sugar. Easy!
The mint flavor is very subtle, with a fresh feeling that lingers on your tongue. If you’d like a stronger mint taste, just use more or add mint flavoring to the mix instead of vanilla.
The Picky Eater loved them! I was passing a few out to our neighbors in the apartment building when he said, “Don’t give them all away!”
I didn't. Hey, I liked them, too!
I created the Friday Cookie Jar as inspiration to spend time in the kitchen with family and friends (especially children, since they love to make cookies), or to make something to share with others. I post cookie recipes on Friday so you can plan ahead for the weekend. Imagine baking cookies with the kids on a Saturday morning. My intention was to post a recipe each Friday, but honestly, life got in the way. However, I'll do my best to keep your cookie jar full!
Mint Double Chocolate Cookies
Makes about 5 dozen
3/4 cup granulated sugar
2 1/4 cups all-purpose flour
1/3 cup cocoa powder (I used
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup packed light brown sugar
1 teaspoon vanilla
1 12-ounce package semi-sweet chocolate chips (I used Ghirardelli.)
1 cup chopped nuts, optional (I didn't use them, but I think walnuts or pecans would taste great!)
Preheat oven to 375 degrees F. Line baking sheets with parchment paper. Set aside.
Add the mint leaves and granulated sugar to the bowl of a food processor. Whiz until the mint is finely chopped into the sugar. You may need to scrape down the sides of the bowl a time or two to make sure all the mint is processed. Set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
In the bowl of a stand mixer, add the butter, brown sugar, mint sugar and vanilla. Beat until creamy. Add the eggs and beat until well combined. With the mixer on low, gradually add the flour mixture until combined, scraping down the sides of the bowl a couple of times. Add the chocolate chips and nuts (if using) and mix for just a moment to combine.
Drop rounded teaspoons of the cookie dough onto the baking sheets. Place in the oven and bake for 8 to 10 minutes, turning the cookie sheets and swapping shelves halfway through baking. Take the cookies out of the oven and allow them to sit on the baking sheets for 2 minutes. Then place them on racks to cool. Store in an air-tight container.