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Mint chocolate has a whole new meaning with these chocolate chip and mint cookies. The flavor from the fresh mint will convert you for life, you will never go back to mint extract. These cookies are slightly crisp on the outside and soft and incredibly chewy on the inside. 

Fresh Mint Chocolate Chip Cookies beside a cup of coffee

Overview

I have to admit that I have not always been the biggest fan of the mint chocolate combo. That is until I tasted the mint chip gelato at the Italian restaurant I used to work at. The pastry chef steeped the milk with fresh mint leaves and the flavor was so fresh and bright.

This experience gave me the idea that I wanted to try infusing butter with fresh mint to make chocolate chip cookies. So I experimented with steeping the mint leaves in melted butter before making the cookies and it was exactly what I was looking for!

Fresh Mint vs. Mint Extract

Mint extract definitely has its time and place. Like any extract, it can add a big punch of flavor. But you really have to be careful with it because if overdone, mint extract can taste quite medicinal.

While mint extract is made from real mint, using fresh mint in baked goods tastes completely different. The best way I can describe it is that it tastes herbacious and bright. If you’ve never tried it, I encourage you to do so!

Close up of mint chocolate chip cookies. The chocolate chips are melted and there is a fresh sprig of mint sitting beside them

How to Make Chocolate Chip and Mint Cookies

To infuse the fresh mint flavor into these cookies all you have to do is chop up some mint leaves and let them steep in melted butter that will be used for the recipe. I also like to brown the butter just slightly during this part of the process.

After the mint and butter have mingled for about 30 minutes, then you can pour the mixture through a fine-mesh sieve to strain the mint leaves out. I also like to press gently on the mint to make sure I capture all of the mint flavors that I can.

This mint infused butter is then used to make the chocolate chip cookies. I can’t wait to hear what you think!

MORE RECIPES FROM BAKER BETTIE!

If you loved this recipe, you might like to try these other chocolate chip cookie recipes!

Fresh Mint Chocolate Chip Cookies with a bite taken out
Yield: 8-12 cookies

Fresh Mint Chocolate Chip Cookies

Prep Time 25 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 7 minutes

Mint chocolate has a whole new meaning with these fresh mint chocolate chip cookies. The flavor from the fresh mint will convert you for life, you will never go back to mint extract. These cookies are slightly crisp on the outside and soft and incredibly chewy on the inside. 

Ingredients

  • ⅔ cup loosely packed (about 25 grams) fresh mint leaves
  • 113 grams (1 stick, ½ cup) unsalted butter
  • 1 large egg, room temperature
  • 150 grams (¾ cup) brown sugar, light or dark
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt, plus more for sprinkling
  • 150 grams (1 ¼ cups) all-purpose flour
  • 150 grams (1 cup, 6 ounces) bittersweet or semi-sweet chocolate chips

Instructions

PREP

  1. Rinse and remove the stems from the fresh mint leaves (⅔ cup loosely packed). Remove the egg (1 large) out of the refrigerator to come to room temperature.
  2. Place the butter (113 grams/ 1 stick) and fresh mint leaves in a saucepan over medium heat. Allow the butter to melt and start boiling. Stir frequently until the butter turns golden brown and smells nutty.
  3. Pour through a fine mesh sieve into a bowl to remove the mint leaves. Use a wooden spoon or rubber spatula to push on the mint and extract any juices back into the butter.
  4. Set aside to cool at room temperature. Drop in an ice cube to cool it down faster and also to replace the liquid that boiled off in the saucepan.

Make the dough

  1. In the bowl of a stand mixer with the paddle attachment or in a large bowl with a hand mixer or a wooden spoon, mix together the brown mint butter and brown sugar (150 grams/ ¾ cup). The browned butter doesn't have to be fully cooled, it can still be slightly warm. Mix until incorporated. The mixture will not cream together.
  2. Add the egg and the vanilla extract (1 ½ teaspoons) into the bowl and combine.
  3. Add the baking soda (½ teaspoon), baking powder (½ teaspoon), and salt (½ teaspoon) into the bowl and mix together. Add the flour (150 grams/ 1 ¼ cups) and mix until just absorbed, only about 15-20 seconds. You don't want to over-mix the dough. Scrape down the bowl.
  4. Add the chocolate chips (150 grams/ 1 cup) to the bowl. Fold in until evenly distributed.
  5. Cover and refrigerate the dough for at least 30 minutes and preferably up to 24 hours.

Bake

  1. Position an oven rack to the center position. Preheat the oven to 375°F(190°C).
  2. Scoop large mounds of dough (about 2-3 tablespoons each) onto parchment lined baking sheets. Put no more than 8 dough balls per sheet.
  3. Bake for 10-12 minutes, just until the edges are set and the centers look slightly under baked. Allow to cool for 5 minutes on the sheet pans before moving to a cooling rack to cool completely.
  4. Store cooled cookies in an airtight container for 3-4 days or in the freezer for up to 3 months.

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© Bettie
Category: All Recipes