I like chocolate.
I like mint.
I like cookies.
They like each other.
I whipped up a batch of these in between
blinding trying to catch a glimpse – and a much safer shot with my camera – of the Ring of Fire eclipse that happened the other day.
We went out too early to see anything… came back in and within 3 minutes a dough had magically appeared.
Cookie dough no less, bursting with a mint perfume and sporadic cacao nibs.
The dark chocolate drizzle was an afterthought and a mighty tasty one at that.
I went overboard on a few. Whoops. Other’s became sandwiches. All tasted delicious.
And were gone the next day before I could take some non – Instagram shots of them.
Well, he left two. So thoughtful.
Want a cookie without sifting, eggs or hassle… but with minty chocolatey goodness?
Of course you do!
Did you see the eclipse?
chocolate mint cookies
Prep Time: 5 minutes
Cook Time: 25-30 mins
Recipe look familiar? It’s a simplified version of my lavender mint cookies, I can’t decide which I like better!
Ingredients (20 cookies)
- 1 c. whole wheat pastry flour
- 1/8 tsp sea salt
- 1/2 c. unsalted butter, room temperature
- 1/3 c. brown sugar, packed
- 1/2 tsp vanilla
- 2-2.5 tsp fresh mint, finely chopped
- 2 tsp cacao nibs (optional)
Preheat oven to 325 degrees. Prep a baking sheet with parchment paper.
Next, in a medium bowl, cream the butter and sugars together until thoroughly combined. Next add the vanilla and mint, incorporate into the wet mixture.
In a separate bowl sift together the dry ingredients, then add it 1/2 cup at a time to the wet mix, then add the cacao nibs. I used a hand mixer but a spatula works too, just remember you don’t want to overwork the dough.
Once the dough is formed take about 1/2 tablespoon amount and roll in into a ball with your hands, place on baking sheet and press down. The cookies don’t really rise so make them the thickness you want to eat them… or keep them as balls.
Bake cookies for about 30 minutes, until lightly golden around the edges. Cool on a cookie rack.
While cookies are baking, melt the chocolate over a double boiler which is just a heatproof bowl over a pot of simmering water. The water in the pot shouldn’t go past 1/2 way, and should be at least 2 inches from the bottom of the bowl. In the bowl, place the chocolate, then leave it for a few minutes until it starts melting, stir, let it melt more, and stir again.
Drizzle cooled cookies with melted dark chocolate or make chocolate nib cookie sandwiches.