Double dark chocolate and mint cookies.
by Gypsy and the Botanist
So the holiday season is here, and I wanted to make something festive to evoke christmas. I saw some candy canes, and their minty sweetness inspired this recipe. So mint… and chocolate. One of my favourite childhood flavour combinations, which I’ve taken to this cookie today. I’ve based this recipe on 70% dark chocolate, sweet and slightly bitter, and super rich, which is balanced by the light freshness of mint.
Ingredients (Makes 30)
250g unsalted butter, softened
230g brown sugar
200g caster sugar
A pinch of salt
450g plain flour, sifted
2 tsp bicarbonate of soda
4 tbsp good quality dutch cocoa
220g 70% good quality dark chocolate, roughly chopped
A large handful of fresh mint, roughly chopped
1/2 cup of full-cream milk
6 drops of mint oil
Preheat the oven to 180C.
In a small saucepan, steep the fresh mint in the milk, by simmering over a low heat for about 10 minutes. Make sure to continuously stir so it doesn’t burn. Set aside to cool.
Mix together the flour, bicarbonate of soda, pinch of salt, and cocoa.
Cream the butter and sugar for approximately 5 minutes, until light and fluffy. Add one egg at a time, beating on a low speed, until incorporated. Add of the half the drops of mint oil. Still on a low speed, mix through half of the flour mixture until incorporated. Then add the mint leaf mixture, and the rest of the mint oil drops. Once this is incorporated, add the remaining flour mixture, and then stir through the chopped up chocolate.
On a greased and lined baking tray, break off pieces of the dough, and form them into balls about the size of golf balls. Place these balls on the baking tray, about 5cm apart. Sprinkle each ball with sea salt. Bake in batches for approximately 10 minutes. Then press each cookie flat with a fork, and bake for another 10 minutes.
Remove from the oven. Allow the cookies to cool on the trays for 10-15 minutes, and then transfer to a wire wrack to cool completely.