It's funny how sometimes we stumble across the best recipes when we're hardly expecting it. Normally when I bake something, it's planned out pretty far in advance. I have an ever-growing "to bake" list of recipes that I want to try. For instance, right now Chai Cupcakes, Chocolate Ginger Cookies, and S'mores Cookies are next up to bat. I usually know a few days ahead of time when I'm going to bake and I hardly ever bake on a whim. But the other night I found myself with a few hours of free time and as we were sitting on the couch relaxing I declared to Ross "I'm going to bake some cookies."
I didn't want to have to go out to get ingredients so I wanted to make something with ingredients I had on hand. This ruled out all of the aforementioned to bake items. I found this recipe for Mint Chocolate Chip cookies on Lovin From the Oven. (If you haven't check our her blog, go now, it's awesome!). I wasn't expecting much from the cookies because she actually said that she didn't like them...actually I believe she said she hated them. She didn't like the peppermint extract in the cookies. I was prepared to hate them. I wasn't even planning to blog about them. BUT, the second I took a bite of one (about 11:00 PM on Sunday night) I had to grab my camera immediately and start taking pictures (albeit pretty bad ones, but the cookies make up for it, I promise). You, yes you, need to make these cookies.
I actually made 2 batches because I was little scared about the warning that came with the original recipe. One with peppermint extract as stated and one with a teaspoon of vanilla extract instead. They were both amazing, but everyone preferred mint ones more. The mint was not overpowering at all; it was just right. Even if you don't like mint make these cookies with vanilla because they're sooo good. They are thick and chewy and they have a perfect, slightly crispy exterior. And do you know what the best part is? They are EASY. No need for 2 kinds of flours, no extra egg yolk, no chilling for 36 hours, no gourmet chocolate that's $10/lb. Just plain old delicious chocolate chip cookies (with a little bit of mint).
Recipe: Adapted from Lovin' From the Oven
- 1 1/2 cups of all purpose flour
- 1/2 tsp. of salt
- 1/4 tsp. of baking soda
- 1/2 cup of butter at room temperature
- 1/2 cup of tightly packed light brown sugar
- 1/3 cup of granulated sugar
- 1 egg (beaten)
- 1/4 tsp. of peppermint extract
- 1 cup of chopped dark chocolate (I used 1/2 c. semi-sweet chips and 1/2 c. bittersweet)
- In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
- In a larger bowl, beat the butter and sugars together on medium speed until light and fluffy (about 2-3 minutes). On low speed, slowly add the beaten egg and peppermint extract. Beat to combine, scrape down the sides of the bowl.
- Add the flour mixture and beat just until there are no more streaks of flour. Stir in the chopped dark chocolate by hand. Cover and refrigerate for an hour.
- Preheat the oven to 350F. Line baking sheets with parchment paper. Scoop out well rounded tablespoonfuls of the dough and roll them into balls. Leave about 2 inches between each ball. Bake for 10-12 minutes. If you prefer crispier cookies increase the baking time by 1-2 minutes. Allow the cookies to cool on the baking sheet for a few minutes before removing.