Chocolate Cookies with Lots of Fresh Mint
When I gave these cookies to my neighbors, they loved it, so I uploaded the recipe here. My daughter loves these.
The mint aroma is better if the leaves are fairly large. Once you've formed the dough into a stick and wrapped it, you can store it in the freezer. The mint leaves will still be refreshing when you defrost it. For 50 cookies, each about 5 cm [2.0 in] in size. Recipe by Cookie shiasu
Chocolate Cookies with Lots of Fresh Mint
When I gave these cookies to my neighbors, they loved it, so I uploaded the recipe here. My daughter loves these.
The mint aroma is better if the leaves are fairly large. Once you've formed the dough into a stick and wrapped it, you can store it in the freezer. The mint leaves will still be refreshing when you defrost it. For 50 cookies, each about 5 cm [2.0 in] in size. Recipe by Cookie shiasu
Open in Cookpad AppSteps
- 1
Chop the chocolate into small pieces and the mint leaves roughly into large pieces. Mix all the ingredients marked ＊ and set aside.
- 2
Bring the butter to room temperature, add the granulated sugar and salt, and mix well until the mixture turns white.
- 3
Mix the egg and milk, divide into 3 batches, add to the stirred butter and mix it all together.
- 4
Add the ＊ ingredients to the bowl and mix in. Then add the chocolate and mint leaves and mix it all together.
- 5
Divide the dough into 3 sticks, then wrap each and let rest in the freezer for 1.5 hours until they have chilled and hardened.
- 6
Sprinkle granulated sugar, cut into 7 mm cookies and bake for 13-15 minutes in a 175°C (340°F) oven.
- 7
Transfer to a rack, and when they are cooled, they are done.
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