Andrea Bemis' Fresh Mint Chocolate Chip Cookies

Name: Andrea Bemis' Fresh Mint Chocolate Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick (8 tablespoons) unsalted butter, cubed; 1/2 cup tightly packed, freshly chopped mint; 1/2 cup granulated sugar; 1/4 cup packed light brown sugar; 1 egg; 1 teaspoon vanilla extract; 1 1/2 cups (180 grams) flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/4 cup finely chopped crystallized ginger (optional); 1/2 cup (heaping) chopped chocolate (whatever kind you'd like)

Servings: persons

1 stick (8 tablespoons) unsalted butter, cubed
1/2 cup tightly packed, freshly chopped mint
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups (180 grams) flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup finely chopped crystallized ginger (optional)
1/2 cup (heaping) chopped chocolate (whatever kind you'd like)

1
Add the butter and mint to a small saucepan over medium heat. Once the butter is melted, continue to cook for 2 to 3 minutes, until the mint is very fragrant. Set aside for 30 minutes.
2
Use a fine mesh sieve to strain the butter into the bowl of a stand mixer. Press the mint with a spatula or the back of a spoon to release all of that butter! Add the sugars and mix on medium-low speed until creamy and fluffy, 3 to 5 minutes.
3
Add the egg and vanilla and mix until completely combined. In a small bowl, whisk together the flour, baking soda, salt, and ginger, if using. Add to the bowl of the stand mixer and mix on low until just combined. Stir in the chopped chocolate, then scoop onto a sheet of plastic wrap, flatten into a disc, and chill for 1 hour.
4
Heat the oven to 350u00b0 F and line two sheets with parchment paper. Divide the dough into 12 equal portions, rolling each into a ball. Space 6 balls on each cookie sheet (the cookies will spread), then bake for 11 to 12 minutes, rotating the pans halfway through.
5
Let cool on the baking sheet for 2 minutes, and then transfer to a cooling rack to cool completely.

731

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 stick (8 tablespoons) unsalted butter, cubed, 1/2 cup tightly packed, freshly chopped mint, 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, and more.

Yes, Andrea Bemis' Fresh Mint Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!