Best Recipe: Mint and Chocolate Chip Cookies

Cook’s Notes: We had just eaten the last Girl Scout Thin Mint cookies from our secret stash in the freezer two weeks ago. They’re only sold in March in our town. March 2008 is another few months off. Luckily, Mollie Katzen developed a similar recipe, and food blog writer Kat on Thyme refined it. I scaled the recipe down to use just one stick of butter. These are indulgent, heavenly cookies — just one is enough. And, according to Mollie, “they freeze beautifully stored in a tin.”

1/2 c (1 stick) unsalted butter (not margarine)
1/3 c packed brown sugar
1/3 c white sugar
1 egg
2/3 tsp vanilla
2/3 tsp peppermint extract
1 c unbleached flour
3 T unsweetened cocoa, sifted (Dutch processed)
2/3 tsp baking soda
pinch salt (scant 1/8 tsp)
1 c chocolate chips

Heat oven to 350°F. Line 2 cookie sheets with parchment paper.

Cream together the butter and sugars. Add the egg and extracts to the creamed mixture and mix briefly on medium speed.

Whisk together the dry ingredients and add to the butter mixture on low speed. Add the chocolate chips and mix to blend. Scrape the sides of the bowl and mix again, just until incorporated. Drop dough with a Tablespoon scoop, fitting 13 cookies onto each sheet. Flatten the tops of the cookies by pressing lightly with a fork.

Bake about 12 minutes, rotating half way through. As Kat writes, “It’s kind of hard to tell when these cookies are done since they’re already brown. Look for puffed centers and a dry exterior. They are better slightly underdone than overdone. Let them cool on the sheet for a few minutes and then slide the parchment paper to the rack to cool.”

Yield: 26 cookies.

Source: Scaled a recipe from Kat on Thyme‘s blog. Read her notes for the tasty-sounding variations she’s developed: Orange Chocolate Chip and Mexican Chocolate Chip with almond and cinnamon. The recipe came originally from the book Still Life with Menu by the amazing Mollie Katzen.