Sunday, 6 March 2011

Mint Chocolate Chip Cookies


Mint Chocolate Chip Cookies, originally uploaded by Vegan Year.

And here's the winning recipe - who knew Mint Chocolate Chip was so popular. Well, me, as my girls love the whole Mint Chocolate Chip flavor combination, as long as it isn’t too over the top minty. I had a number of early variations of this recipe rejected by them for just that reason. There were other variations they rejected as they weren’t green. In this version, for my kids at least, we have a winner.

I’ve used two types of chocolate chips, for contrast in both color and flavor, but if you don’t have white chocolate just use more of what you do have.

If, unlike my children, you are believer in more is more when it comes to mint flavor then use a full teaspoon of mint extract, and omit the vanilla. You can leave out the food coloring if you don’t insist on mint flavor also being green!

Mint Chocolate Chip Cookies
Makes abut 18

⅓ Cup Rice Milk

1 Mint Herbal Tea Bag

¾ Cup Sugar
¼ Cup + 2 Tablespoons soft Coconut Oil
½ teaspoon Mint Extract
½ teaspoon Vanilla Extract
3 to 4 drops green food coloring, optional

1 ½ Cups Plain Flour
½ teaspoon Baking Powder
½ teaspoon Salt

¼ Cup White Chocolate Chips, or chopped block chocolate
¼ Cup Dark or Semi-sweet Chocolate Chips

In a medium pan over medium heat, bring the milk to the boil, but do not actually boil.
Remove from the heat, add the mint tea bag, cover, and allow to steep while the milk cools to room temperature, about 10 minutes.
Once cool, remove the bag, squeezing out all the flavor, then whisk in the sugar, oil, extracts, and food color until thick and shiny, about 2 minutes.
Sift the flour, salt, and baking powder into the pan, and mix until a firm dough forms.
Stir in the chocolate chips.
Chill dough in the pan for 15 minutes for ease of handling.
Preheat oven to 375°F, and prepared 2 baking trays by lining with parchment paper.
Scoop dough into heaping Tablespoons and roll into balls with dampened hands as required. Flatten in your palms to form 2” discs, then place on prepared trays 2” apart.
Bake for 8 to 10 minutes until bottoms lightly browned.
Cool on trays for 5 minutes prior to transferring to cooling rack.

2 comments:

vegan.in.brighton said...

Yum, mint choc chip is my favourite ice cream flavour so I'll have to try these cookies.

aimee said...

Thanks for sharing! I am a sucker for anything with mint! Have a nice weekend...