Mint Chip Chocolate Cookies
Mint has always been a flavor that has captivated my palate. However, despite this longstanding love affair, mint was rarely used in the sweets my mom prepared when I was young. This lead me to believe that items with mint components were incredibly exotic and that it must require Herculean efforts to impart that cool flavor to one’s dishes. In fact, my sister and I still use the term “have to juice the mint leaves” when referring to simple tasks that appear to be deceptively laborious.
Luckily, it turns out that making a delicious mint desert can be as simple as adding a few high quality mint chocolate chips to the recipe.
Add a couple cups of Guittard green mint chocolate chips to a chocolate cookie recipe and you will have a mint cookie to rival the devil-spawned (that is to say, unnaturally delicious), cocaine laden wafers purveyed by any girl scout.
Polka Dot Cookies Recipe
Adapted from the recipe from the back of the Guittard Green Mint Chips bag.
2 cups semisweet chocolate chips
½ cup butter
1 ½ cups all-purpose flour
½ teaspoon baking soda
1/8 teaspoon salt
3 large eggs
½ cups sugar
2 teaspoons vanilla
1 teaspoon coffee
2 cups (1 12 oz bag) Guittard Green Mint Chips
Method
Preheat your oven to 350oF.
Add the semisweet chips to a microwave safe bowl and heat for one minute in the ole ‘wave. Stir the chocolate and microwave for another minute. Add the butter to the chocolate and stir together until it is all melted evenly (the butter and chocolate may require an additional minute in the microwave together).
When the chocolate and butter is smooth, set it aside and combine the flour, baking soda and salt.
In a large bowl, or in the bowl of a stand mixer, beat eggs, sugar, vanilla and coffee until smooth and light. Add the dry ingredients to the mix until everything is evenly incorporated into the batter. Fold in the green mint chips, cover the bowl with plastic wrap and place everything into the refrigerator to chill for 15 minutes.
(The Master's Glaive?)
When the cookie batter has firmed up a bit, scoop it into rounded teaspoons and drop onto a parchment or silpat lined baking sheet. Bake for 8 to 10 minutes and buen apetito!
