Mint oil is excreted from real mint leaves in this recipe to create delicious chocolate cookies with a mild mint flavour.
Mint Chocolate Brownie Cookies
Ingredients Makes: 16 cookies
1/2 cup unsalted butter
1/2 cup fresh mint, roughly chopped & firmly packed
3/4 cup raw sugar ~or~ coconut sugar
1 egg, at room temperature
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp sea salt
1/4 cup unsalted butter
1/4 cup honey
3/4 cup cocoa powder
Making the mint butter. In a small saucepan over medium-low heat, add the butter. Melt the butter then add the chopped mint. Reduce heat to low and cook the mint and the butter for about 10 minutes; stirring occasionally to prevent burning. The mint will begin to become fragrant, turn the heat off completely and cover saucepan with a lid. Allow the mint to steep in the butter for another 20 minutes.
When the butter and mint have finished steeping pour the butter and mint through a strainer placed over a large deep bowl. Allow butter to drip through the strainer for about 5 minutes to extract all of the butter from the mint. After 5 minutes press the mint leaves with a spoon to excrete any remaining butter.
Making the cookie dough. Add the raw sugar or coconut sugar to the bowl of mint butter and beat by hand with a fork or with a mixer until the mixture is light and creamy. Crack the egg into a separate bowl and make sure there are no egg shells. Add the egg and the vanilla extract to the butter and sugar mixture and combine until well mixed.
In a separate bowl, whisk together the flour, baking soda and sea salt. Slowly add the dry ingredients to the creamy mixture and combine until well mixed, then set aside.
Making the chocolate. In the same saucepan as the mint butter now add another 1/4 cup of unsalted butter and 1/4 cup of honey, and melt over medium-low heat; stir occasionally to prevent burning. When the butter and honey have melted, stir to combine then remove from heat. Add the cocoa powder and stir to combine.
Combine the dough and chocolate. Add the chocolate mixture to the cookie dough mixture and mix until well combined. Press the dough together and chill for 1 hour if dough is too soft.
Bake the cookies. Preheat the oven to 350 degrees F. Cover two cookie sheets with parchment paper or grease the sheets lightly with coconut oil or butter and lightly flour.
Divide the dough into walnut-sized balls. Spread out the balls on each cookie sheet and gently flatten to half of an inch thick. Bake for 8 to 10 minutes, then remove cookies from oven.
Let the cookies cool on the baking sheet for 2 minutes, and then transfer to a cooling rack to cool completely. Enjoy.
Recipe shared by: J. Marshall
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