In his blog, Vin Chocolatier, he wrote, "This chocolate chip mint cookie recipe is inspired by the raw cold and chill breeze of December, balanced with a hearty dose of dark and rich chocolate." He adds that the chocolate chip mint cookies, "can be quite intimidating because the mint really jolts you with a sudden freshness with each bite, but it eventually calms down with the soothing sweetness of chocolate."
Mint Chocolate Chip Cookies Recipe from Arvin Peralta
1/2 cup / 100 g butter, softened
3/4 cup / 150 g brown sugar
1 tsp vanilla
1 1/4 cup / 150 g all-purpose flour
1/4 cup / 35 g cocoa powder
1/2 tsp baking powder
200 g chocolate chips (dark works best, but you can use milk chocolate too)
1/2 cup + 1 tbsp / 75 g confectioner's sugar
1 tbsp / 8 g cocoa powder
2 tbsp / 40 mL hot water
1/4 tsp mint extract
- Preheat your oven to 180°C.
- Cream the butter and sugar until smooth. You can do this manually (sure, labor of love), but better use a hand mixer or a freestanding mixer for ease. Add the egg and vanilla, and mix well until soft and fluffy.
- On another bowl, sift together the flour, cocoa powder and baking powder. Add gradually to your cream mixture until well incorporated. Mix in your chocolate chips.
- Using an ice cream scoop or a 15mL tablespoon, drop measures of cookie dough on a lined baking sheet. The cookies do not expand when they bake, so you can leave little spaces in between to pack in as many as you can.
- Bake in the oven for about 12 minutes. Let the cookies cool on the sheet for a few minutes before transferring to a rack.
- Mix all the glaze ingredients in a small saucepan and and heat until combined. Drizzle the glaze over the cookies as they cool on the rack. The glaze will solidify gradually as it cools.