Fresh Mint Chocolate Chip Cookies

Chocolate Chip cookies have always been Dylan's favorite thing to eat, he even jokes that it's his favorite breakfast (cookies and milk). Another thing he's known for is that he just devours any ice cream / frozen yogurt he can get his hands. One of his favorite flavors is mint chocolate chip. So I began to think, why can't I make that as cookies?

I searched and experimented with so many recipes until I found this one. It had the one ingredient I needed it to include, fresh mint. It originated in Andrea Bemis's cookbook, Dishing Up the Dirt.

Y'all. I've got to tell you this is definitely on my most-used recipe list. I probably make this recipe almost on a weekly basis at times. It's so amazing and easy to send as goodies for his squadron when they're having a tough week. Plus, a little secret, if you let the dough cool over night the mint seems to infuse it even more!

Alright, I know you're dying to get your hands on it. Especially since all in all it will only take about 11 minutes to bake & 20 to make (plus cooling).

Ingredients (one dozen)

• 1/2 cup (1 stick) unsalted butter

• 1/2 cup firmly packed fresh mint, roughly chopped

• 1/2 cup firmly packed dark brown sugar

• 1/2 cup granulated sugar

• 1 egg, at room temperature

• 1 teaspoon vanilla extract

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon fine sea salt

• heaping 1/2 cup semisweet chocolate chips (I love doing half/half with dark chocolate chips too)

Instructions

1. Place the butter and mint in a small saucepan over medium heat. Melt the butter, swirling occasionally. After about 2-3 minutes, when you can smell the mint, turn the heat off and let the butter continue to steep for 30 minutes.
2. Strain the butter, pressing the leaves to extract all of the butter from the leaves.
3. Meanwhile, line two baking sheets with parchment paper, and set aside.
4. In the bowl of a stand mixer, add the butter and sugars. Beat until light and creamy, 3-5 minutes.
5. Next, add the egg and vanilla and beat for an additional minute.
6. In a separate bowl, whisk together the flour, baking soda and salt.
7. Slowly add the dry ingredients to the mixer while running, stopping to scrape the bowl as necessary.
8. Finally, add the chocolate chips and mix just until combined.
9. Remove the cookie dough from the bowl, wrap in plastic wrap, and press flat into a disk. Chill for at least 1 hour.
10. Preheat the oven to 350.
11. Divide the dough into 12 equal portions, rolling into 12 balls. Space 6 balls on each cookie sheet (the cookies will spread considerably).
12. Bake for 10-12 minutes, rotating the pans half-way through.
13. Let cool on the baking sheet for 2 minutes, and then move to a cooling rack to cool completely.

Hope y'all enjoy this recipe as much as we do!!

Xo,Lisa Moniqueemail: lisamoniquehealthandfitness@gmail.cominstagram / twitter / poshmark: lisa__monique