Chocolate mint chip cookies are a decadent feast based on love – infum

Fargo – I have cooked a lot of cookies for my son throughout his 20 years of life. Now that he is at university, I frequently send him care packages full of cookies. A variety of cookies. His favorite cookies.

So imagine my reaction when he recently told me that he had “the best cookie in his life” and that it was not the one I cooked.

In fact, it was not even homemade. This cookie was made by a national chain of cookies that I have never visited because, once again, I cook a lot of cookies.

To say that I was amazed would be an understatement. I did not know that my darling and healthy son was capable of such betrayal. My internal dialogue was satisfying dark:

“Who thinks this child?”

“This child can eat cookies purchased in stores for the rest of his life because I never cook for him.”

“I can’t believe he told me that. I thought this child was supposed to be intelligent. »»

“Who devilled this child?” His mother must be so disappointed.

Once the betrayal bite started to fade, I decided to take the glove, it had so cheeky on me and do what I do to cook cookies. But first, I had to question the traitor. I seated it under a lively light in my kitchen and I made it say everything he could about this cookie.

He resisted my efforts at first. But then, I agitated a bottle of pure vanilla extract under his nose and I made him take a deep sniff. It was a ritual that I started when it was just a little one, and we always do it every time we cook together. “Do you feel that?” I asked him. “It’s the smell of homemade cookies. It is the smell of love. Do the cookies bought in store feel like that?

He completed like a broken dam. “It was perfect!” shouted. “Like ice cream with chocolate chocolate chips, but in the form of cookies. It was so chocolatey and lots of mint crusts … crisp but soft and creamy edges inside … definitively of high quality. »»

Armed with this intelligence, I put on my apron and I got to work. I had everything I needed in my pantry except the mint tokens. I wanted my first attempt to be as close to the original cookie as possible, so I made follies and ordered a bag of chips of mint guitard online. You can also use Andes Crème de mint chips, which are cheaper and available in most grocery stores.

Contribution / Sarah Nasello

As the cookies cooked, my kitchen started to fill the most incredible aroma and my feelings towards my son began to soften. Finally, I presented him with a plate of these chocolate mint fleas cookies and I was looking forward to his reaction. He first nibbled nervously, but then quickly inhaled a cookie after another.

“Oh, mom, these cookies are incredible!” He sprang, between the bites. “You were right; Homemade is so much better than bought in store. »»

Suddenly, everything was fine in the world – my boy had returned to his senses, and my kitchen was again a happy place. I will gladly include cookies with chocolate mint fleas in its Saint-Patrick daycare plan.

Contribution / Sarah Nasello

Make around 20 to 22 cookies

Ingredients:

• 1 cup of versatile flour
• 2/3 cocoa powder cup
• 1 teaspoon of baking soda
• ¼ teaspoon of salt
• ½ cup (1 stick) Unical butter, room temperature
• ½ cup of granulated sugar
• ½ Cup of light brown sugar
• 1 large egg, room temperature
• 1 teaspoon of pure vanilla extract
• 1 tablespoon of milk (whole or 2%), room temperature
• 1 cup of mint chips, more more for the garnish if you wish
• ¼ cup of milk or semi-sucking chocolate chips

Instructions:

In an average bowl, sift flour, cocoa powder, baking soda and salt together; Cancel.

In a large bowl, use a portable or stand mixer with the fixing palette to beat the butter at medium speed for 1 minute. Add the white and brown sugars and beat at medium-high speed for 4 minutes until the mixture is light and soft. Use a spatula to scrape the bowl and drummers.

Add the egg and the vanilla extract and beat at medium speed for 1 minute until they are completely incorporated. Scrape the bowl and the drummers, then add the milk and beat again at medium speed for 30 seconds.

Add the flour mixture and beat at low speed until the handset. Add the milk and beat at high speed until incorporating, about 20 seconds. On the lowest adjustment, incorporate the mint and chocolate chips until they are uniformly distributed throughout the dough.

Contribution / Sarah Nasello

Cover the bowl with plastic film and refrigerate for at least 3 hours, or up to 3 days, before cooking. The dough can also be frozen up to 2 months (but I usually shape cookies before freezing). The cooling of the dough improves the thick texture of cookies and makes them easier to shape.

When you are ready to cook:

Preheat the oven to 350 degrees and line two cooking plates with parchment paper. Remove the cookie dough from the refrigerator and let stand at room temperature for 10 to 15 minutes.

SCOOP 1½ tablespoon of dough for each cookie (a spoon of medium size) and place it on the baking sheet. Use your hands to shape the cookies in towers (not balls) – This technique creates thick and soft cookies.

Espace the cookie towers on the pastry baking sheet 2 to 3 inches interval (I get 8 cookies per baking sheet). Additional chips can be pressed at the top of each round now or immediately after removing the cookies baked in the oven, if you wish.

Contribution / Sarah Nasello

Cook a tray at a time until the edges of the cookies are crisp, but the centers still seem soft, about 11 minutes. Remove the oven sheet and press the counter firmly several times to help cookies spread. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a rack to cool completely.

Keep the cookies in an airtight container up to 1 week or in the freezer up to 2 months.

To freeze the cookies before cooking::

Shape the cookie dough in cylinders and place them on a 1-inch spaced baking sheet. Place the baking sheet in the freezer for 1 hour until the cookies are cold and firm. Transfer the cookies to a plastic freezer bag or an airtight container and keep the freezer for up to 2 months.

Cook frozen cookies as indicated above – no need to defrost – allowing an additional minute or two in the oven.