Fresh Mint Chocolate Chip Cookies

1. 1

   Preheat oven to 350u00b0F. Line 2 baking sheets with parchment paper.

2. 2

   In a stand mixer, beat butter and sugar until pale, light and fluffy. Add egg and vanilla and beat until smooth. Sift in dry ingredients and mix until just combined. Fold in chocolate chips and chopped mint. Form dough into a disc. Wrap in plastic wrap and chill for 1 hour.

3. 3

   Roll out chilled dough until 1/3 inch-thick. Using a 1 1/2 inch cookie cutter, cut out as many circles as possible. Arrange on baking sheets about 1 inch apart. Bake for 12-15 mins, or until just golden brown. Let cookies cool on trays for 10 mins then transfer to a wire rack to cool completely.

4. 4

   Meanwhile, to make the mint glaze, puree mint, powdered sugar and 1 tbsp water in a blender until mint leaves are entirely broken down and syrup is runny. Add more powdered sugar or water, depending on how thick you want it to be. Using a whisk, drizzle glaze over cookies.

5. 5

   To make the ganache, heat heavy cream in a saucepan until small bubbles start to appear on surface. Remove from heat and add chopped chocolate. Stir until melted then add vanilla. Drizzle over cookies.

6. 6

   Chill cookies for 20 mins to let glaze and ganache set before serving.

* Per serving · 4 servings · Values may vary.