Crisp, buttery cookies infused with the invigorating essence of fresh Mint
Ingredients
- ½ cup (1 stick) unsalted butter
- ½ cup firmly packed fresh Soli Organic Mint, roughly chopped
- ½ cup firmly packed dark brown sugar
- ½ cup granulated sugar
- 1 egg, at room temperature
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp fine sea salt
- heaping ½ cup semisweet chocolate chips
Directions
- Place the butter and mint in a small saucepan over medium heat. Melt the butter, swirling occasionally. After about 2-3 minutes, when you can smell the Mint, turn the heat off and let the butter continue to steep for 30 minutes.
- Strain the butter, pressing the leaves to extract all of the butter from the leaves.
- Meanwhile, line two baking sheets with parchment paper, and set aside.
- In the bowl of a stand mixer, add the butter and sugars. Beat until light and creamy, 3-5 minutes.
- Next, add the egg and vanilla and beat for an additional minute.
- In a separate bowl, whisk together the flour, baking soda and salt.
- Slowly add the dry ingredients to the mixer while running, stopping to scrape the bowl as necessary.
- Finally, add the chocolate chips and mix just until combined.
- Remove the cookie dough from the bowl, wrap in plastic wrap, and press flat into a disk. Chill for 1 hour.
- Preheat the oven to 350.
- Divide the dough into 12 equal portions, rolling into 12 balls. Space 6 balls on each cookie sheet (the cookies will spread considerably).
- Bake for 11-12 minutes, rotating the pans half-way through.
- Let cool on the baking sheet for 2 minutes, and then move to a cooling rack to cool completely.
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