Thick and chewy chocolate chip cookies made with fresh mint and a hint of coffee flavor.
I have always been a fan of chocolate mint. Normally, I use mint extract simply because it’s readily available, but the extract can’t compare to the real thing. Fresh mint has a more delicate and pure taste to it. So, I was super excited when my wonderful neighbours gave me a lovely bunch of fresh mint from their garden.
I was searching online to see what I could make with it, and I came across a recipe for fresh mint chocolate chip cookies. I decided to add some instant coffee to the recipe to give it a mocha mint flare, kind of like one of my favorite Starbucks drinks, the Peppermint Mocha.
These cookies are thick and soft with a chewy gooey centre. They are loaded with chocolate chips and have a burst of fresh mint flavor with a little kick of caffeine. So, enjoy them with your morning coffee or as an afternoon snack. These cookies will perk you up any time of the day.
Recipe adapted from Baker Bettie.
- ½ cup unsalted butter
- ⅓ cup (5 grams) fresh mint leaves
- ¾ cup lightly packed brown sugar
- 1 tsp vanilla
- 1 large egg
- 1 & ¼ cup all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 tbsp plus 1 tsp instant coffee
- 1 cup semi-sweet chocolate chips
- Chop butter into small pieces and roughly chop mint leaves. Place both in a small saucepan and bring to a simmer over medium heat. Constantly stirring, cook the mint leaves in the butter for about 5 minutes and remove from heat. Pour through a fine sieve and using a rubber spatula, press the mint leaves to extract as much of the mint oil as possible. Let cool to touch.
- Using a stand mixer with the paddle attachment, cream butter and brown sugar. Then mix in vanilla and egg.
- In a separate bowl, whisk flour, baking soda, baking powder, salt and instant coffee together. Slowly add to the wet ingredients and mix until just combined. Fold in chocolate chips.
- Using a medium cookie scoop or 2 tablespoons, drop rounded cookie doughs onto a tray, cover and refrigerate for 2-24 hours.
- When ready to bake, preheat oven to 350°F. Place cookie doughs 2 inches apart from one another and bake for 10 minutes or just until edges start to brown.