This mint chocolate chip cookie recipe is part of our journey to find the perfect chocolate chip cookie.
Depending on your tastes, these mint cookies may just qualify.
Chocolate Chip Cookies are part of what I consider to be a very good life.
I’m a lucky man. I love my job and almost everything about it.
But it’s my coworkers that make my job enjoyable.
There is Sara’s beer dip recipe (she’s so dedicated she divulged once that she has prepared it in the parking lot to ensure freshness).
And then we have things Bonnie’s meatball recipe and Heather’s chicken wing dip.
I could go on and on and on.
For our recent administrative assistant appreciation day, we all signed up to bring something yummy.
I never know what I feel like making until the eleventh hour.
As with this chocolate chip cookie recipe, nobody ever seems to mind.
How to make these
As with all cookie recipes, start by preheating your oven (375° F for these) and then assemble the things that you will need:
1. Start by using some all-purpose flour.
- I like to use King Arthurs flourbut you can use what you have on hand.
- Please though, unless you have an urge for Clorox, always use unbleached flour.
2. Add some brown sugar and white sugar and white sugar to a combination of butter (room temperature) and shortening.
3. Add some eggs, remember at room temperature.
4. Use some pure vanilla extract for these cookies and toss in some baking soda and salt.
5. The chocolate chip cookie dough should have a consistency of medium-thickness. Creamy but shapable.
6. Finely chop about a half of a cup of fresh mint leaves.
- Be sure to wash and rinse the mint before chopping it.
7. Stir in the chopped fresh mint leaves, along with the chocolate chips.
8. Mix the cookie dough one more time, being sure that the chocolate chips and mint are well distributed.
9. Round the dough into teaspoon-sized portions and place them on a parchment paper-lined baking sheet.
10. Bake on the center rack of your oven for 15 to 18 minutes, until golden brown.
11. Transfer to a wire cooling rack and allow to cool for a few minutes.
- For a fast and easy transfer of cookies, just slide the entire sheet of parchment paper to the cooling rack, with the cookies still on it.
The most important step for any chocolate chip cookie recipe.
Are you a dunker?
I find dunking to be life-changing.
Like a good massage. Or a perfect glass of lemonade.
I had a second and powerful motive for putting this easy cookie recipe together.
My KitchenAid stand mixer had been inoperative for over a year.
It seems the worm gear had broken or rather functioned properly in its act of self-sacrifice to save the main motor, exactly what it’s meant to do under heavy stirring conditions.
Here is a short video that I put together to explain to you how to use a KitchenAid stand mixer when making a dough.
Finally, there was another motive for making these cookies yesterday afternoon.
I can’t recall the last time I’ve made cookies, something I am frequently reminded of by our constantly coming and going troop of six who have given us serious consideration of erecting a small barn to grow livestock and the such to help fuel these guys.
Other delicious cookie recipes
- Orange Snowball Cookies
- Old Fashioned Molasses Cookies
- Soft Pumpkin Cookies
- Salted Peanut Chocolate Chip Cookies Recipe
- Spitzbuben Jam Sandwich Holiday Cookies
- Peanut Butter and Chocolate Cornflake Cookies
- Peppermint Pattie-Stuffed Chocolate Cake Mix Cookies
Mint Chocolate Chip Cookies
- Preheat oven to 375° F.
- Cream shortening, butter, and sugars in large
mixing bowl. Add eggs and vanilla and thoroughly mix. In a separate
bowl, combine flour, salt, and baking soda, mix well.
- Gradually add flour mixture to moist ingredients and blend in chocolate chips and
mint. Mix thoroughly.
- Place well rounded teaspoon-size cookie dough portions on baking sheet and bake 15 to 18 minutes until golden brown.
- Allow to cool for 3 to 5 minutes then dunk immediately in milk. Place well rounded teaspoon-size cookie dough portions on baking sheet and bake 15 to 18 minutes until golden brown.
- Allow to cool for 3 to 5 minutes then dunk immediately in milk.