I should clarify: REAL mint chocolate chip cookies. Chocolate chip cookies made with fresh mint that you clipped from your garden and steeped in melted butter. Oh, this just got really good, didn’t it?
This is shaping up to be a very good year! So many new cookbooks have landed in my hands, and I’m so inspired by all of them lately. My friends in the food world have been hustling hard lately, and I’m so dang proud of them.
The recipe for these mint chocolate chip cookies comes from the lovely Andrea Bemis’ new cookbook, Dishing Up the Dirt! If you don’t know Andrea, let me catch you up real quick: she’s an adorable farmer chick that writes incredible recipes using the ingredients fresh from her fields that she tends with her husband and dog. And the girl can photograph her recipes like a boss and write an incredible cookbook! She’s a gem, you guys.
I’ve been reading her blog for 4+ years (you guys know I used to work in farming, right?), and I love her real-life approach to farm-to-table food. It makes me miss driving tractors!
Her gorgeous cookbook is mostly vegetarian and plant-based, but I considered it my duty to showcase one of her fabulous desserts.
I can just imagine Andrea trekking out to her bountiful mint patch in her muddy work boots with her farm dog trotting alongside her. The sun is starting to set, and she’s wrapping up another long day of hard work on the farm. She clips a handful of fresh mint, and starts the long walk back to the house, reflecting on what she will make for dinner that night. It was slightly less romantic when I climbed over my fence and yanked up the last of the scraggly mint that escaped from one of my pots, sniffed it to make sure my dogs didn’t pee on it, and then ran back inside before my Tom’s got too dirty.
Andrea and I basically have the same life, you know.
All jokes aside, I have serious respect for Andrea, and it’s not just because when I met my husband, we tended a 1/2 acre garden behind my house and had dreams of running our own farm some day. Somewhere along the lines, we’ve lost our way and I traded my vast garden for a few herb pots on a concrete patio. I’ve got to remedy this. And it’s perfect timing, because I want to teach Camille how to grow her own food, too.
But at the very least, I’m teaching her to love chocolate chip cookies. These cookies, upon first bite, taste like incredible chewy chocolate chip cookies. It takes a few seconds for the cool mint sneak up on you. I don’t know if I’ll ever be able to make regular chocolate chip cookies again–these are so good! And Andrea has me dreaming of soaking all kinds of herbs in butter and baking with it. You inspire me, girl. Congrats on the book, babe! It’s a beauty!
Check out Andrea’s book here.
Yields 1 dozen
Chocolate chip cookies made with real fresh mint!
1 hr, 20 Prep Time
11 minCook Time
1 hr, 31 Total Time
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup firmly packed fresh mint, roughly chopped
- 1/2 cup firmly packed dark brown sugar
- 1/2 cup granulated sugar
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- heaping 1/2 cup semisweet chocolate chips
- Place the butter and mint in a small saucepan over medium heat. Melt the butter, swirling occasionally. After about 2-3 minutes, when you can smell the mint, turn the heat off and let the butter continue to steep for 30 minutes.
- Strain the butter, pressing the leaves to extract all of the butter from the leaves.
- Meanwhile, line two baking sheets with parchment paper, and set aside.
- In the bowl of a stand mixer, add the butter and sugars. Beat until light and creamy, 3-5 minutes.
- Next, add the egg and vanilla and beat for an additional minute.
- In a separate bowl, whisk together the flour, baking soda and salt.
- Slowly add the dry ingredients to the mixer while running, stopping to scrape the bowl as necessary.
- Finally, add the chocolate chips and mix just until combined.
- Remove the cookie dough from the bowl, wrap in plastic wrap, and press flat into a disk. Chill for 1 hour.
- Preheat the oven to 350.
- Divide the dough into 12 equal portions, rolling into 12 balls. Space 6 balls on each cookie sheet (the cookies will spread considerably).
- Bake for 11-12 minutes, rotating the pans half-way through.
- Let cool on the baking sheet for 2 minutes, and then move to a cooling rack to cool completely.