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
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!