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Fresh Mint Chocochip Cookies

This cookie dough is like a mini miracle. It looks gooey and sticky. One glance at it and you would not think that batter could easily make for a minimum of 10 mid-sized cookies! But let me warn you, it's best eaten the same day as these are fresh, more on the softer side and chewy. Storing these would be a waste of time. Just dive in 🤤


  • 55 grams unsalted butter

  • 1 egg

  • 90 grams all purpose flour

  • 45 grams sugar

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • A pinch of salt

  • 1 tsp vanilla essence

  • 1/4th cup chocolate chips

  • 5 grams mint leaves (a fistful)


  • Do not bake beyond 18 minutes as they start to brown at the base quickly depending on your oven.

  • Unfortunately, there is no shelf-life for these. Eat them on the same day. They are cakey and chewy and get too soft as there is moisture from the fresh mint.

  • The batter will have a dropping-like consistency. And that's perfectly fine. This is not like your usual mouldable cookie dough.

- Cream Butter, Sugar, Egg and Mint leaves in a blender until smooth.

- In a bowl add Flour, Baking Powder, Baking Soda and Salt and stir well

- Pour the wet ingredients in the dry ingredients and stir thoroughly

- Add 1/2 tsp vanilla essence and incorporate.

- Now mix in the chocolate chips well.

- The batter will look green and very gooey. And that's okay.

- Line Baking Tray with parchment paper. Time to scoop out portions of the batter onto the prepared tray.

- Unlike normal cookie dough, it will be very sticky, gooey and difficult to shape.

- So scoop out a table spoon each of this dough and drop it onto the tray, leaving enough space in between the cookie batter.

- Preheat the oven at 190° C for about 10 minutes.

- And then put the tray in and bake for about 18 minutes.

- Take them out immediately.

- Let it cool a bit before you transfer it to a wire rack. Happy Baking!


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