Mint Chocolate Chunk Cookies
Infusing a key ingredient with mint upgrades these Mint Chocolate Chunk cookies...mint and chocolate-y goodness in one cookie!Adapted from Dessert for Two
Prep Time1 hr 20 mins
Cook Time12 mins
Total Time1 hr 32 mins
Servings: 12 cookies (or 48 bars)
- 1/2 cup unsalted butter (4 oz, 114g)
- 3/4 cup fresh mint (1 1/2 oz, 45g), firmly packed and roughly chopped
- 1/2 cup dark brown sugar (3 3/4 oz, 107g), firmly packed
- 1/2 cup granulated sugar (3 1/2 oz, 100g)
- 1 large egg, at room temperature
- 2 tsp vanilla extract
- 1 1/4 cups all-purpose flour (5 1/4 oz, 150g)
- 1/3 cup cocoa powder (1 oz, 30g)
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup semisweet chocolate chunks (3 oz, 85g), plus extra to press into top of the dough before baking
Make the dough
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, remove from heat and let the butter continue to steep for 30 minutes.
Strain the butter through a fine mesh sieve into the bowl of a stand mixer (or a large mixing bowl), pressing the leaves to extract all of the butter from the leaves. Allow butter to cool to a semi-soft texture (it will help the creaming process if the butter isn’t too hard or still liquid).
Add sugars to the butter. Beat until light and creamy, 3-5 minutes. Add the egg and vanilla extract and beat for an additional minute.
In a separate medium mixing bowl, sift together the flour, cocoa powder (I like this sifter), then whisk in baking soda and salt.
Slowly add the dry ingredients to the mixer while running, stopping to scrape the bowl as necessary. Add the chocolate chunks and mix just until combined.
Remove the cookie dough from the bowl, wrap in plastic wrap, and press flat into a disk. Chill for at least 1 hour (or up to 3 days)
To make cookies
Preheat the oven to 350°F.
Line two half-sheet baking pans with a Silpat or parchment paper. Divide the dough into 12 equal portions (I use a small cookie scoop), rolling into 12 balls. Space 6 balls on each cookie sheet (the cookies can spread considerably). Press a few extra reserved chocolate chunks in the top of each cookie.
Bake for 11-12 minutes for cookies, 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.
To make bars
Preheat oven to 325°F.
Line a 13- x 9-inch baking pan with parchment paper, leaving an overhang to assist lifting. Press the dough into the prepared baking pan as evenly as possible (use plastic wrap on the dough and a small pie roller if possible). Press some extra chocolate chunks in the top of the dough.
Bake bars for 25-30 minutes. Allow to cool in the pan for 15 minutes, then use the parchment paper overhang to lift bars onto a cooling rack to cool completely.
Cut into 48 approximately 1- x 2-inch bars.
If you don’t want to deal with infusing butter with mint (although it’s so simple!), you can substitute 1/2 tsp peppermint extract, adding with the vanilla. I made one batch of dough to bake 1/2 cookies and 1/2 bars, so I used 1 baking sheet and a 9- x 9-inch square baking pan. These bars baked for 20 minutes.
Mint Chocolate Chunk Cookies
Amount Per Serving
* Percent daily values are based on a 2,000 cal per day diet.