Last updated on July 1st, 2016
Oh, the things I do for you. On Monday, I fired up the oven in my already-sweltering kitchen. Then I grabbed some semi-sweet chocolate and freshly-cut mint leaves, and added them to a standard cookie dough. The result? Cool, minty, chocolate chunk cookies!
These cookies remind me of the “Thin Mint” biscuits that the Girl Scouts of America sell. They also recall the little foil-wrapped wafers that certain hotels place on pillows when they turn down the bed at night. Because we all need chocolate and sugar just before bedtime.
Here’s the step-by-step recipe, followed by a handy printable:
To start, tip 1 1/2 cups flour into a medium bowl.
Dorie and I are BFFs.
In my dreams.
Next, drop 1 stick softened butter into the work bowl of your standing mixer. If you don’t have a standing mixer, use handheld electric beaters. Failing either, do what every baker did prior to 1930, and use a stout wooden spoon and some elbow grease.
Frankly, I’m so old that I don’t need a mirror when I shave. After more than two decades of shaving, I know where the stubble is. And I never, ever, use shaving cream. It isn’t necessary after you’ve washed your face and wet your beard.
But why are you asking about my personal grooming habits when we are in the midst of cookie-making?
Try to stay focused.
Then turn the mixer off, and detach the work bowl.
Bake until the chocolate melts, and the cookies turn golden brown — 12 minutes for soft cookies, and 15 minutes for crisp. Cool on the baking sheet for 10 minutes, and then transfer the biscuits to a wire rack for further cooling.
Think you’ll try these cool, refreshing cookies? You can let me know by leaving a comment. I love hearing from you!
Here’s the printable:
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