Hmm…so my my dessert posts always seem to get the most hits. We’ll here you are sugar loving fans!
So last week in my Tribeca CSA share, I got more fresh mint. Now, I don’t really have anything against mint, but other than Mojitos, I wasn’t really sure what to do with it. I’m not a huge savory mint fan, so I wanted something sweet. Mint and chocolate go together, right? So I did some googling. I started finding cookie recipes but all used extract. I wanted FRESH mint. I liked the idea of a mint chocolate chip cookie, but wasn’t really sure how to go about it. Do I steep the mint and make a simple syrup? Chopped mint in a cookie might add a strange texture. But then I found it–mint sugar!
The process was pretty ingenious. Blend 1 cup sugar and 1/2 cup mint in a food processor, resulting in a kind of greenish wet sand consistency. Then use the mint sugar as you would normally when making chocolate chip cookies. I got the recipe from SheKnows (also includes 4 other ways to use fresh mint). The only difference I found was that rather than 9min baking time, it took closer to 20min for me. Although, I think my oven is improperly calibrated. Enjoy! And let me know if you find any of the other recipes a success too!
- Mint Chocolate Chip Ice Cream (chewoutloud.com)
- Recipe: Sea-Salted Chocolate Chip Cookies (momitforward.com)
- Mint Chocolate Ice Cream Bon Bons (chewoutloud.com)