Here is one of those simple pleasures that we sort of stumbled upon around here. We love chocolate chip cookies fresh out of the oven — the kind you can dunk in your coffee or milk without compromising the structural integrity of the cookie. And we really enjoy making them for a quick break or a fun bedtime snack.
On one occasion we found we had run out of vanilla. What is a mom to do? Punt, of course. There was mint. And voila! A new cookie was born.
Here is our favorite mint chocolate chip cookie:
1 stick unsalted butter, melted and cooled
1/2 cup sugar
1/2 cup + 1 Tbs. brown sugar, packed
1 large egg yolk
2 3/4 Tbs. milk
1/2 tsp. peppermint extract
1 1/2 cup unbleached white flour
3/4 tsp. baking soda
1/4 tsp. salt
3/4 cup semisweet chocolate chips
Preheat oven to 375 degrees.
Mix butter and sugars until thoroughly blended. Add yolk, milk, and peppermint; mix until smooth.
Add the dry ingredients until just combined. Stir in chocolate chips.
Bake on cookie sheet for 12 minutes. Let cool on the sheet for 3 minutes before removing to wire rack.
All of the joy of an excellent chocolate chip cookie with a hint of mint. And best of all … they’re not green.
- If you must have green cookies, use 6 to 8 drops of green food coloring to reach the desired color. I’ll try not to look.