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 Mint-Chocolate Chip Cookies Recipe
Delicious, crumbly cookies with a slight taste of mint and pieces of chocolate. The summer this year was terrible, there was almost no summer. But a lot of mint grows in autumn. And so it turned out in autumn - mint cookies.
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Ecuadorian Cuisine
Keyword Easy, For Beginners
Cook Time 55 minutes
Servings
Ingredients
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Ecuadorian Cuisine
Keyword Easy, For Beginners
Cook Time 55 minutes
Servings
Ingredients
Instructions
  1. For cookies, we will need 50 mint leaves. This will be about 7 g. For a more pronounced mint taste, you can increase the amount of mint. Put the mint in a high narrow container, add sugar and mint syrup (or vegetable oil) and grind with sugar with an immersion blender until a thick green mass is obtained. Cut the chocolate not very finely.
    For cookies, we will need 50 mint leaves. This will be about 7 g. For a more pronounced mint taste, you can increase the amount of mint. Put the mint in a high narrow container, add sugar and mint syrup (or vegetable oil) and grind with sugar with an immersion blender until a thick green mass is obtained. Cut the chocolate not very finely.
  2. Beat the softened butter with the egg into a homogeneous mass.
    Beat the softened butter with the egg into a homogeneous mass.
  3. Add the crushed mint mass and salt, whisk.
    Add the crushed mint mass and salt, whisk.
  4. Add the chocolate, stir.
    Add the chocolate, stir.
  5. Mix the flour with baking powder and sift into the oil mixture.
    Mix the flour with baking powder and sift into the oil mixture.
  6. It is better to do it in parts, at least by a third.
    It is better to do it in parts, at least by a third.
  7. Knead a soft, pliable, non-sticky dough. You may need more flour. Put the dough in the refrigerator for 30 minutes.
    Knead a soft, pliable, non-sticky dough. You may need more flour. Put the dough in the refrigerator for 30 minutes.
  8. Divide the dough into pieces of about 30 g,
    Divide the dough into pieces of about 30 g,
  9. roll the balls and flatten them slightly.
    roll the balls and flatten them slightly.
  10. Place on a baking sheet covered with parchment or a silicone mat. Make incisions with a knife.
    Place on a baking sheet covered with parchment or a silicone mat. Make incisions with a knife.
  11. We send it to a preheated 180 ° C oven and bake for 15-18 minutes.
    We send it to a preheated 180 ° C oven and bake for 15-18 minutes.
  12. Once the edges are browned, remove the cookies from the oven and leave to cool on a baking sheet. The main thing is not to overdo the cookies in the oven.
    Once the edges are browned, remove the cookies from the oven and leave to cool on a baking sheet. The main thing is not to overdo the cookies in the oven.
  13. Put the finished cookies on a platter.
    Put the finished cookies on a platter.
  14. Or a cookie jar. So it will keep freshness longer.
    Or a cookie jar. So it will keep freshness longer.
  15. If you cook it in the evening, then in the morning you will get a great treat.
    If you cook it in the evening, then in the morning you will get a great treat.
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