How have I not made mint chocolate chip cookies before!? It's such an obvious pairing. The key to this recipe is to infuse the butter with fresh mint. This step takes a little more time than a regular batch of chocolate chip cookies, but the result is a cookie with beautifully subtle hint-of-mint flavour.
I prefer my cookies on the softer, chewier side, but if you like them a little more crispy around the edges, then simply flatten the balls out after rolling (I used the bottom of a glass) and pop them in the fridge for an hour or so before baking.
If you're using salted butter just skip the salt later in the recipe. If you need to get a cold egg to room temperature in a hurry, try putting it in a cup or warm water for a few minutes.
Chocolate Chip & Real Mint Cookies
½ cup unsalted butter, cubed
½ cup tightly packed fresh mint, roughly chopped
½ cup granulated sugar
½ cup packed light brown sugar
1 egg, at room temp
1 tsp vanilla extract
1 ½ cups flour
1 tsp baking soda
½ tsp salt
½ cup (heaping) semi sweet chocolate chips
Add the butter and mint to a small saucepan over medium heat. Once the butter is melted, continue to cook for 2 to 3 minutes, until the mint is very fragrant. Set aside for 30 minutes.
Use a fine mesh sieve to strain the butter into a large bowl. Press the mint with a spatula or the back of a spoon to release all of that butter. Add the sugars and mix until creamy and fluffy, 2-3 minutes.
Add the egg and vanilla and mix until completely combined. In a small bowl, whisk together the flour, baking soda, and salt. Stir until just combined. Stir in the chocolate chips and roll into one-inch balls. Place on a parchment lined baking sheet, about 2 inches apart and bake in a 350° F oven for 11 to 12 minutes.
Let cool on the baking sheet for 2 minutes, and then transfer to a cooling rack to cool completely.