Fresh Mint Chocolate Chip Cookies
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.
- Difficulty Level: Intermediate
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!
How to Make Fresh Mint Chocolate Chip 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 min infused butter is then used to make the chocolate chip cookies. I can’t wait to hear what you think!
- 113 grams (1 stick, 1/2 cup) unsalted butter, room temperature
- 20 grams (about 8 leaves or 1/3 cup lossely packed) fresh mint leaves
- 150 grams (3/4 cup ) dark brown sugar, lightly packed
- 1/2 tablespoon1 vanilla extract
- 1 large egg, room temperature
- 1/2 teaspoon kosher salt (plus more for sprinkling)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 150 grams (1 1/4 cup) all-purpose flour
- 225 grams (8 ounces, heaping cup) bittersweet or semi-sweet chocolate chips, divided (I used 60% ghirardelli)
- Chop the butter into small pieces and roughly chop the fresh mint. Place the butter and mint in a saucepan over medium heat. Cook the butter, stirring continuously, with the mint until lightly browned. Set aside to cool for 30 minutes- you don’t want it to solidify, just to cool.
- Pour the butter through a fine sieve to remove the mint pieces. Use a wooden spoon or rubber spatula to push on the mint and extract any juices back into the butter.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and dark brown sugar. Mix in the vanilla and egg. Scrape down the bowl.
- In a large bowl, whisk together the salt, baking soda, baking powder, and flour. With the mixer on low, gradually add in the dry ingredients just until combined. Scrape down the bowl as needed.
- Fold in 170 grams (6 ounces) of the chocolate chips, save the rest for topping the dough balls.
- Cover and refrigerate the dough for at least 1 hour and preferably up to 24 hours.
- Position an oven rack to the center position. Preheat the oven to 375°F/190°C.
- Scoop large mounds of dough (about 3 tablespoons each) onto baking sheets. Put no more than 6 cookies per sheet. Top each mound of dough with several chocolate chips and sprinkle with a bit of kosher salt.
- Bake at 375ºF for 10-12 minutes, just until the edges are set and the middle still looks doughy. Allow to cool on the cookie sheets for at least 10 minutes before removing.
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Amount Per Serving: Calories: 157