Mint Double Chocolate Chip Cookies Recipe
Indulge in the Ultimate Double Chocolate Chip Cookie with a Refreshing and Delicious Minty Hit.
Recipe -
Peppermint Extract -
Ingredients:
100g Dark Soft Brown Sugar
100g Caster Sugar
140g Unsalted Butter, at room temperature
1 Large Egg, at room temperature
1 Tsp Foodie Flavours Organic Peppermint Extract
200g Plain Flour
40g Cocoa Powder
1 Tsp Baking Powder
½ Tsp Bicarbonate of Soda
Pinch of Salt
100g Milk Chocolate Chips
100g Dark Chocolate Chips
Directions:
1. In a large bowl, cream together the butter with the sugars for 2-3 mins using a stand mixer or electric whisk.
2. Add the egg and peppermint extract and beat again until combined.
3. In a separate bowl mix together the flour, cocoa powder, baking powder, bicarbonate of soda and salt.
4. Once the dry ingredients are mixed, sift these into the butter and sugar mixture. Mix until combined.
5. Add 180g of the chocolate chips and mix until evenly distributed.
6. Divide the cookie dough into 10 balls (approx. 75g each) and press the remaining chocolate chips into the top and around the sides of each ball. Pop them into the fridge to chill for 2 hours.
7. When ready to bake, preheat the oven to 200°C/180°C fan and line a tray with baking paper or a silicone baking mat.
8. Place the balls of dough onto your prepared baking tray, making sure to leave space for the cookies to spread. You may need to bake the cookies in a few batches.
9. Bake in the oven for 10-12 mins. The cookies should feel soft to the touch when removing from the oven, the centre will continue to cook as the cookies cool.
10. Leave the cookies on the tray for 10-15 minutes, then transfer them to a wire rack to cool.
Recreating Levain Chocolate Chip Cookies Feat. Binging with Babish
Figuring out how to make one of the best chocolate chip cookies is definitely going to incur some travel fees. The coveted New York Levain Chocolate Chip Walnut cookie is deciphered... or at least as best as I could.
Check out Babish's Video Feat. Yours truly Here:
Babish's Channel:
Recipe:
Ice cream scoop I used for perfect cookies:
Good Grips Stainless Steel 11 lb. Pull-Out Display Food Scale:
KitchenAid - KP26M1XNP Professional 600 Series Stand Mixer - Nickel Pearl:
Vollrath 4 oz. Stainless Steel Disher:
FOLLOW ME:
Instagram:
Tik Tok:
Twitter:
Facebook:
Subreddit:
---------------------------------------------------------------
EGGLESS FRESH MINT CHOCOLATE CHIP COOKIES | KETO | SOFT, CHEWY, REFRESHING & DELICIOUS
Links to purchase books
Click this link to purchase in e-book format only;
@
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook
**********
Links to purchase books via Amazon
Books available in Kindle, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan (
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (
3. The Ultimate Keto Cookbook by Elsie Yan (
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (
Links to purchase other products via Amazon
Almond flour (
Coconut flour (
Monk fruit (
Raw pecan halves (
**********
If you love anything minty like I do, you're in for a real treat! These mint chocolate chip cookies using fresh mint leaves are soft, chewy, refreshing and delicious. They also make great gifts for this coming Christmas season.
If you have abundance of fresh mint from your garden, this is a really good way of making use of them for a classic chewy chocolate chip cookie. If you don't have a garden of fresh herbs like me, it's so easy and cheap to get them from a local supermarket. Of course, the fresh mint flavor will not be as intense as using mint extract or flavoring, but it is a natural refreshing mint flavor. It is extremely simple to make these incredibly yummy cookies with just one bowl. All you need is a stick blender or any suitable blender, grinder or food processor.
**********
The recipe can be viewed and printed at this link;
[Total servings = 21]
NUTRITION INFO PER SERVING (ALMOND FLOUR VERSION)
Total carb = 2.8 g
Dietary fiber = 1.6 g
Net carb = 1.2 g
Calories = 113
Total fat = 10.5 g
Protein = 2.3 g
[Total servings = 14]
NUTRITION INFO PER SERVING (COCONUT FLOUR VERSION)
Total carb = 2.1 g
Dietary fiber = 1.3 g
Net carb = 0.8 g
Calories = 114
Total fat = 11.5 g
Protein = 1.1 g
INGREDIENTS
Almond flour = 240 g (2 cups) (OR 60 g / 1/2 cup Coconut flour)
Fresh mint leaves = 50 g (1 3/4 cups) (You can use more for a stronger flavor)
Monk fruit = 60 g (4 3/4 tbsp) (OR any keto friendly sweetener) (For coconut flour version, you can reduce the sweetener to about 40 to 50 g as it yields less cookies)
Baking powder = 1/2 tsp
Salt = 1/2 tsp
Unsalted butter (softened) = 100 g (1/3 cup + 1 1/2 tbsp) (For coconut flour version, please increase to 120 g as the texture tends to be drier. You can also use vegan butter, too)
Unsweetened chocolate chips = 50 g (1/3 cup) (You can also use those sweetened with stevia)
Toasted chopped pecans = 50 g (3/4 cup) (OR use the whole half pecans as topping as shown in the video. You can also use any nuts of your choice.)
DIRECTIONS
1. Preheat the oven to 350 F or 180 C.
2. Remove the mint leaves from the stems then only weigh it. Wash the leaves and towel dry them. You can add more mint leaves if you prefer a stronger flavor. Of course, the flavor from fresh mint leaves will not be as intense as mint extract or flavor. However, it has a real refreshing mint flavor.
3. Add the sweetener, salt to the mint leaves and use a stick blender to blitz until a paste. It is ok if the paste is not super fine as this is a rustic cookie recipe. If you prefer the paste to be finer, just blitz it longer.
4. Add the butter and whisk to combine.
5. Add the flour, baking powder and mix until well combined.
6. Lastly, add the chocolate chips and chopped nuts then mix to combine. If you choose to top with whole half pecans, then do it at the end.
7. Use a cookie scoop to ensure the cookies are of the same size. Roll into a ball then flatten slightly. Place on a baking tray lined with parchment paper.
8. Top with the pecan halves.
9. Bake at the middle rack for 13 to 15 minutes just until the edges are browned. These cookies are soft, chewy and refreshing. I have actually tried baking them for up to 20 minutes and the texture is crispy on the outside but still soft inside.
10. Cool completely on a wire rack.
11. Store in air-tight containers for up to a few weeks. Alternatively, you can refrigerate or freeze them, and they actually taste very good straight out from the fridge or the freezer. My favorite is eating them out of the freezer. The texture is not hard but a lot firmer and the chocolate chips and nuts are crunchy.
NOTE
This post may contain affiliate links. As an Amazon Associate, I earn a commission from qualifying purchases.
PLEASE NOTE THAT UNAUTHORIZED USE OF THIS VIDEO, SECOND EDIT AND RE-UPLOAD IS PROHIBITED.
Blend Mint and Sugar! My Family Was Shocked by the Result | ASMR
Did you know that you can make desserts with fresh mint leaves? Mix mint and sugar and get this amazing dessert recipe. These delicious mint cookies one of the best I've ever made.
► Full recipe:
► Equipment I used in this video:
►More Recipes You Might Like:
Easy Banana Oatmeal Cookies:
Chocolate chip cookies:
3-Ingredient Chocolate Oatmeal Cake:
Banana Cloud Buns:
Makes 16 cookies
Ingredients:
25g Mint leaves
1/2 cup (100g) Sugar
1/2 cup (115g) Softened butter
1 Egg
1½ cups (190g) Flour
3/4 teaspoon Baking powder
1/4 teaspoon Baking soda
1/4 teaspoon Salt
1/3 cup (55g) Chocolate chips
Directions:
1. In a bowl, place mint leaves and sugar. Then, using a hand blender, blend it until smooth paste forms.
2. Add butter and mix until combined. Add egg and mix until combined.
3. Sift in flour, baking powder, baking soda and salt. Mix until dough is formed. Add chocolate chips and give it a last mix.
4. Cover and refrigerate for 30 minutes.
5. Preheat oven to 350F (180C). Line two baking trays with parchment paper.
6. Take the dough out of the fridge and shape the dough into balls and arrange them on a baking sheet, leaving at least 2 inches (5 cm) of space between the cookies.
7. Bake for 10-12 minutes, or until the edges are golden.
8. Allow to cool before serving.