The dark chocolate and fresh mint cookies are perfect to make when you are looking for a way to use mint from the garden. And if you love the milk and mint combination, just dip one of these delicious cookies in a nice glass of milk before enjoying them.
These mint cookies are crunchy along the edge and soft inside and are made by blending fresh mint with sugar, which will then be added to the other ingredients. This way, a delicious mint aroma is achieved without excess.
If you like mint, also try these recipes of mine:
- Difficulty: Easy
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 15
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 0.5 oz mint (fresh leaves)
- 3/4 cup sugar
- 5.3 oz dark chocolate
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter (at room temperature)
- 1 tablespoon vanilla sugar
- 1 egg
Steps
To prepare the fresh mint and chocolate cookies, wash and dry the mint leaves and place them in the mixer with the sugar. Turn on the mixer for a few moments until the mint is chopped. Set aside.
Roughly chop the dark chocolate and set aside.
Mix the flour with the baking powder, baking soda, and salt.
In a bowl, beat the soft butter in pieces together with the sugar with the mint and the vanilla sugar until you obtain a light and fluffy mixture. Add the egg and mix with the beaters until it is incorporated.
Add the flour and baking powder mixture and continue mixing with the beaters, just until you get a homogeneous mixture, without flour traces. Finally, incorporate the dark chocolate pieces.
With the help of an ice cream scoop, create 15 balls and place them on a baking sheet lined with parchment paper, spaced apart. Then place them in the freezer for 30 minutes. Alternatively, you can also put them in the fridge, in this case, for at least an hour, better if two.
Meanwhile, preheat the oven to 350 degrees (static).
After the resting time in the freezer (or fridge), bake the cookies at 350 degrees for 10-12 minutes, until the edge is golden, but the center is still soft.Take your fresh mint cookies out of the oven and let them cool on a cooling rack.
