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Mint Chocolate Chip Cookies Recipe

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4.3 from 4 reviews

These Mint Chocolate Chip Cookies are a delightful twist on a classic favorite. Infused with fresh mint steeped in butter and loaded with semisweet chocolate chips, these cookies offer a refreshing yet indulgent treat. Perfectly soft and chewy with a hint of minty freshness, they’re ideal for any occasion or a simple sweet craving.

  • Total Time: 1 hour 31 minutes
  • Yield: 12 cookies

Ingredients

Mint Butter

  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup firmly packed fresh mint, roughly chopped

Cookie Dough

  • 1/2 cup firmly packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 egg, at room temperature
  • 1 teaspoon vanilla bean paste
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • Heaping 1/2 cup semisweet chocolate chips

Instructions

  1. Infuse Butter: Place the butter and fresh mint in a small saucepan over medium heat. Melt the butter while swirling occasionally. After 2-3 minutes, when the mint aroma releases, turn off the heat and let the butter steep with the mint for 30 minutes to infuse flavor.
  2. Strain Mint Butter: Strain the butter through a fine sieve, pressing the mint leaves to extract all infused butter and discard the solids.
  3. Prepare Baking Sheets: Line two baking sheets with parchment paper and set aside. This prevents sticking and ensures even baking.
  4. Cream Butter and Sugars: In the bowl of a stand mixer, add the mint-infused butter, dark brown sugar, and granulated sugar. Beat on medium speed until light, fluffy, and creamy, about 3-5 minutes.
  5. Add Egg and Vanilla: Add the egg and vanilla bean paste to the creamed butter and sugars. Beat for another minute until well combined and smooth.
  6. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt. This ensures even distribution of rising agents and salt.
  7. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture in the stand mixer while running on low. Stop occasionally to scrape down the sides and bottom of the bowl to fully incorporate the flour without overmixing.
  8. Add Chocolate Chips: Fold in the semisweet chocolate chips gently, mixing just until they are evenly dispersed throughout the dough.
  9. Chill Dough: Remove the cookie dough from the bowl and transfer to plastic wrap. Press the dough into a flat disk shape and chill it in the refrigerator for 1 hour to firm up, making it easier to handle and improving texture.
  10. Preheat Oven: Preheat your oven to 350°F (177°C) while the dough chills.
  11. Form Cookie Balls: Divide the chilled dough into 12 equal portions. Roll each portion into a ball and place 6 balls spaced evenly on each prepared baking sheet, as the cookies will spread during baking.
  12. Bake Cookies: Bake in the preheated oven for 11-12 minutes. Rotate the baking sheets halfway through baking for even color and cook. The edges should be lightly golden while centers remain soft.
  13. Cool: Remove cookies from the oven and let them cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely, ensuring perfect texture and preventing breakage.

Notes

  • For best mint flavor, use fresh, firm mint leaves and ensure proper steeping.
  • Don’t overmix the dough once flour is added to avoid tough cookies.
  • Chilling the dough helps control spread and improves cookie texture.
  • You can substitute vanilla bean paste with pure vanilla extract.
  • Allow cookies to cool fully to set their chewy texture.
  • Author: Olivia
  • Prep Time: 45 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/mint-chocolate-chip-cookies-recipe/