Tuesday, July 6, 2010

Chocolate Mint Cookies

Growing mint in a garden bed can lead to mint spreading and growing wherever it feels like it. Growing mint and other herbs in pots is the perfect way to maintain some control over them, with the added bonus being you can move them when and where you chose. The chocolate mint is the pot in the back behind the thymes and next to the rosemary. I love it mostly because of its name. When making these cookies I feel so apothecarian-like, adding fresh chocolate mint to chocolate cookies. My recipe is adapted from Ken Haedrich's Double Chocolate Mint Cookies in his Country Baking Book. Of course, I've added more chocolate. They really are good and no commercial extract can compare to the fresh mint taste of these cookies.


If you are feeling really wild, buy a Rogue Chocolate Stout beer, add a scoop of ice cream and make chocolate beer floats to have along with some of these cookies. I wasn't able to generate much enthusiasm for the idea with my people here, so I went wild alone. It was quite good.

Chocolate Mint Cookies
Adapted from Ken Haedrich's Country Baking

Melt and set aside:
3/4 c. bittersweet or semi-sweet chocolate

1/2 c. butter, softened
3/4 c. brown sugar

1 egg
1 t. vanilla

melted chocolate
3/4 c. fresh chocolate mint leaves, minced very finely (apple or other types of mint can be used)

Stir together then add:
1 c. flour
1/4 -1/3 c. cocoa powder (dark European or regular depending on how deep a flavor you prefer)
3/4 t. baking soda
1/2 t. salt

Add: 1 c. semi-sweet or bittersweet chocolate chips

Bake 3 inches apart on a cookie sheet at 350 degrees for 11 minutes. Cool on baking sheet for a few minutes before removing to rack to completely cool. Cookies will be very soft but will firm as they cool.

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