Mint Infused Chocolate Chip Cookies

Photo Credit: Ashley Cuoco

For months I’ve been itching to by fleur de sel. Fancy, delicate sea salt… perfect for topping chocolate chip cookies resulting in that balance of salty and sweet. The other day I finally sprung for it. The above shot was like the moment I’d been waiting for. Pure satisfaction: perfectly round balls of cookie dough. I resisted the very real temptation to eat the dough raw.

The awesome Andrea Bemis is the author of this recipe, found in her new book Dishing Up The Dirt. Fresh mint, infused into melted butter, gives these cookies a subtle yet super fresh twist. I am all for it. The best part? Nature has given me free mint for the picking, right on the side of my landlord’s driveway. These cookies were destined to be.

Without a doubt, this is the best cookie recipe I’ve ever tried. Melted butter makes for thats perfect chewy consistency that I love in cookies. I’m sold on Andrea’s recipe. I doubled it the first time I made these. Take that, Monday!

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Makes about 12 large cookies

  • 1/2 cup unsalted butter, chopped into small pieces
  • 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 tsp pure vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • heaping 1/2 cup semisweet chocolate chips, plus additional for topping cookies
  • sprinkle fleur de sel on each cookie
  1. Place the butter and the mint in a small saucepan over medium heat. Melt the butter, swirling the pain occasionally. The butter will foam and froth, then crackle a bit as it cooks. A few brown bits may form, and thats totally fine. Once the mint is fragrant (after 2 to 3 minutes), set the mixture aside to cool for 30 minutes (you don’t want it to solidify, just to cool down and let the mint infuse the butter). Strain the butter through a fine-mesh sieve into a bowl. Use a wooden spoon or rubber spatula to press the mint leaves to extract any juices.
  2. In a large bowl, beat together the butter and both sugars until the mixture is completely smooth and creamy, 3 to 5 minutes. Add the egg and vanilla, beat for 1 minute longer.
  3. In another large bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the wet, scraping down the bowl as needed. Fold in the chocolate chips and continue to mix until well incorporated.
  4. Scoop the dough into a ball, place it on a piece of parchment paper, wax paper or plastic wrap, and flatten it slightly into a thick disk. Cover and refrigerate for 1 hour. About 15 minutes before you’re ready to begin baking, place racks in the center and upper third of your oven. Preheat the oven to 350 F and line two baking sheets with parchment.
  5. Use a scant 1/4 cup scoop to form he dough into mounts on the prepared baking sheets, placing more more than 4 cookies per sheet. Leave about 3 inches between each cookie; they’ll spread while they bake.
  6. Top each cookie with a few extra chocolate chips, a sprinkle of fleur de sell and bake for 12 to 15 minutes. Rotate the pans halfway through baking, until they’re golden and lightly brown on the bottom. 14 minutes was the sweet spot in my gas oven. Let the cookies cool for about 5 minutes before transferring them to a wire rack. Let one baking sheet cool to room temperature before reloading with the remainder of the dough.
  7. Store the cookies in an airtight container at room temperature for up to 3 days or freeze them for up to a couple of months.

Recipe adapted from Andrea Bemis, Dishing Up The Dirt.

Banana Oatmeal Chocolate Breakfast Cookies

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Photo Credit: Ashley Cuoco

I’ve been making these breakfast cookies for about a year now–and I kid you not: 2 or 3 days later, my husband and I have eaten them all. While I see them as perfect for breakfast, he’ll eat them at all hours of the day and night (when hunger strikes at 1am while studying medicine). Also perfectly acceptable. But, what makes them so great for breakfast are the ingredients: a whole mashed banana, Greek yogurt, old-fashioned oats and coconut oil. There’s no egg or butter. Making these lighter and almost muffin-top like. If you want to bump up the health factor even more, you can try substituting some of the sugar out for honey or maple syrup.

This is a particularly happy morning. I woke up early to start thumbing through Giada De Laurentiis’s new cook book, Happy Cooking. Clearly we’re on the same wavelength! It has so much more than I expected– hundreds of recipes that put her in her happy place along with carefully placed tips, tricks and advice for the happy cooker. Insert: me. *happy dance* I can’t wait to start cooking from it. I think I’m going for her House soup or Roasted mushroom and kale pizzettes first… Get Giada’s book here. Happy Friday, everyone!


Yield: 24-30 cookies (medium size) — Prep time: 30 mins (plus 45 mins for chilling) — Cook time: 10-12 minutes

Ingredients:

  • 1 and 1/2 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 ripe banana
  • 2 tablespoons melted coconut oil
  • 3/4 cup brown sugar
  • 1/4 cup wildflower honey
  • 1/4 cup plain or vanilla Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 and 3/4 cups old-fashioned or steel-cut oats
  • 3/4 cup mini chocolate chips
  1. In a large bowl or stand mixer, combine together the flour, baking powder, baking soda, cinnamon, and salt. Be careful not to over measure the flower– the correct way to do this is to spoon small amounts into your measuring cup a little at a time, gently shaking until it overflows. Then level off evenly with the backside of a knife.
  2. In a separate bowl, mash the banana. Add the melted coconut oil, brown and granulated sugars, yogurt, and vanilla and whisk to combine.
  3. Add the banana mixture to the flour mixture and stir until just combined. Gently fold in the oats and chocolate chips.
  4. Line two baking sheets with parchment paper. Take about a tablespoon of dough, form a ball and drop the cookie dough ball on the prepared baking sheet. Repeat, spacing the cookie dough balls about 1-2 inches apart. For best results (thick, fluffy cookies!) refrigerate baking sheets with cookie dough balls for 45 mins to 1 hour to chill the dough. This will ensure that cookies, when baked, will not flatten out.
  5. Bake at 350 F for 10-12 minutes until cookies are slightly golden brown. I had perfect golden-brown at 10 minutes in my gas oven. Let the cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely. Enjoy!

Recipe adapted from Women’s Day.

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Photo Credit: Ashley Cuoco

Double Chocolate Mocha Cookies

7Photo Credit: Ashley Cuoco

Think of these as tiny bursts of chocolate-y heaven with just a hint of espresso. These are sure to satisfy any chocolate-lover, coffee-addict’s sweet tooth! The addition of the cinnamon and espresso powder adds a complexity in flavor that you’ll taste. Layers of sweet chocolate, semi-sweet, and cocoa powder pretty much make this a triple-whammy. I imagine these being great for after dinner dessert with coffee or as a sweet surprise for a friend. I’m sending my little brother away at college a batch of these in the mail. The best part: these are super quick to make. You’re done in a half hour!

Ingredients:

  • 1/2 cup (8 tablespoons) butter
  • 1/3 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon to 1 tablespoon espresso powder, optional, to taste
  • 1 teaspoon ground cinnamon, optional*
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup Double-Dutch Dark Cocoa or King Arthur All-Purpose Cocoa
  • 1 1/4 cups King Arthur Unbleached All-Purpose Flour
  • 2 cups chips: cappuccino, cinnamon, chocolate, or a mixture
  • *Use ground cinnamon if you like the cinnamon/chocolate combination, but aren’t using cinnamon chips.
  1. Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment. Combine the butter, sugars, baking soda, salt, espresso powder, and cinnamon in a mixing bowl. Beat until the mixture is smooth. Add the egg and vanilla, and again beat until thoroughly combined. The mixture will look a bit grainy; that’s OK. 
  2. Beat in the cocoa. Add the flour, beating slowly to combine. Add the chips, mixing until they’re well-distributed.
  3. Drop the dough by teaspoonfuls onto the prepared baking sheets. A teaspoon scoop works very well here. If the dough begins to stick, simply dip the scoop in cold water. Space the cookies at least 1″ apart.
  4. Bake the cookies for 7 to 8 minutes; the cookies should seem barely done. If you attempt to pick an oven-hot cookie off the baking sheet, it’ll fall apart. Allow the cookies to cool right on the baking sheet. Enjoy!

Recipe courtesy of King Arthur Flour, www.kingarthurflour.com

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