Mint and Basil. Rocking the window. |
This turned out great! And the mint is still really aggressive, trying to grow in to the window glass... or the drywall... or another pot that I put next to it (I now have two plants!). Needless to say I had to find a good way to use all of this mint, Gwyn made some mint lemonade, and we added some mint to our coffee, but still I was growing faster than we could use it.
I decided to modify a chocolate chocolate chip cookie recipe to be a vessel for the mint. The cookie revived the mint very nicely, possibly one of my personal favorites from the Sunday cookies. So if you have a overzealous mint plant, this is the right thing to do with it.
Chocolate Chocolate Chip Chocolate Mint Chocolate Cookie
1 cup soft butter
1 cup packed Brown Sugar
1 cup sugar
2 eggs
1 teaspoon Vanilla
2 cups flour
3/4 cup cocoa powder
1 teaspoon Baking Soda
1/2 teaspoon salt
2 Cups Chocolate chips (8 oz by volume, I just used a bag)
2 cups Fresh Mint (3-6 sprigs, 18 - 40 quarter sized leaves)
Prep Time: 25 minutes
Bake Time: 12 Minutes
Pre Heat oven to 350
Cream the sugar, brown sugar and butter to a nice soft consistency. Beat in the eggs and vanilla until well mixed.
Gwyn helped me out on this adventure! |
Finely chop mint leaves, the finer the better. Add chopped mint and chocolate chips to dough, fold until well incorporated.
Go from this... |
...to This! |
Mmmmm.... |
Enjoy the lovely mint overtones with a great chocolate cookie.
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