Mint Chocolate Chip Cookies

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

Ingredients:

• 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)
  

Directions:

1. In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
2. 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.
3. 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.
   
4. 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.