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Author Notes: decadent, rich dark chocolate chip cookies with a whimsical kiss of fresh mint; in honor of the upcoming film, Crimson Peak. —Valerie
Makes 10-12 cookies
- 1/4 cup fresh mint (about a small handful)
- 1 tablespoon granulated sugar
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup tightly packed, dark brown sugar
- 1/3 cup granulated sugar
- 1 egg, lightly beaten
- 8 ounces dark chocolate, chopped
- Place mint leaves and 1 Tablespoon of sugar into bowl of a small food processor. Pulse several times until mint is minced well into sugar. Set aside to marinate for a few minutes.
- In a medium size bowl, sift together the flour, salt and baking soda. Set aside.
- Place butter, both sugars and mint/sugar mixture into stand mixer bowl fitted with the paddle attachment. Beat on medium speed until light and fluffy (about 3-5 minutes.) Add egg beat on medium speed until well combined. Switch speed to low and slowly add the flour mixture, beating only until the streaks of flour have disappeared. Stir in chopped chocolate.
- Cover the bowl and refrigerate for at least six hours (or overnight, preferably).
- Preheat oven to 375 F. and line a baking sheet with parchment paper. For each cookies, measure out a heaping tablespoon of dough (mine weighed about 2oz each).
- Place cookies on prepared baking sheet, leaving about 1-inch of space between each (they don't spread very much). Bake until light golden, about 9-13 minute. Remove cookies from oven and let them rest on the sheet for about 10 minutes before transferring to a cooling rack, or enjoy while they're still warm & fragile.
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