Occasionally I make things other than noodles. Okay, more than occasionally. All the time. Particularly baked goods (always a favorite.) There is usually something chocolaty and delicious hanging around our apartment. I take pride in that.
Lately I’ve been experimenting with cutting back on sugar and using agave nectar in baked goods. Late last week I decided to try a sugar-free, gluten-free brownie recipe whose main ingredients were black beans, dark chocolate and espresso powder. Catastrophe. I probably should have known that from the ingredient list, but I was trying something. Brownie fail.
I had to redeem myself somehow. I’d seen this recipe a while back on another photographer’s website, and I decided to give it a go. Redemption was mine. These cookies turned out fantastically, and had nearly all been eaten by the end of the day. If you (like me) have a thriving mint plant that you aren’t sure how to use, make these cookies. Delish.
Mint Chocolate Chip Cookies
- 1 cup and 2 tablespoons flour
- 1/2 teaspoon baking soda
- 1/2 kosher salt
- 1/2 cup butter room temperature
- 1/3 dark brown sugar
- 1/3 granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 8 oz chocolate chips (I used half dark chocolate chunks and half semi-sweet)
- 1 tablespoon fresh mint leaves, cut into ribbons
- Preheat oven to 350. Measure all of the dry ingredients and place in a bowl to the side.
- Put butter and sugars to medium mixing bowl and stir until creamy. Add egg and vanilla until combined. Take dry mixture and put half into the wet ingredients, stir, stir, then add other half, stir stir. Lastly add the chocolate chips and the optional mint, stir, stir.
- Place dough on a ungreased baking sheet. We do a large tablespoons for each cookie. Place in oven and wait for them to turn golden brown on the edges, Take the cookies out of the oven and sit on the cookie sheet until cool to the touch. Remove and put on cooling rack or plate.