What do you do with a pound of mint?
Before our trip to the beach I asked Brian to order us a pound of mint to take with us to make mojitos. When we were in Pickwick I would make up a batch or two and use jugs to take out on the water; for the beach I did the same. I honestly did not realize how much a pound of mint would be. Needless to say I have TONS left over. We are still enjoying a mojitos in the afternoon, but we don’t drink them quick enough to use up all the mint. If we had decided to go the the Derby party, we had planned to share the wealth of mint. The weather was just too yucky for us to venture out Saturday.
If you are in town this week and would like some mint, let me know and I’ll share the wealth.
So, I decided to experiment some.
Fresh Mint Chocolate Chip Cookies
3/4 C butter, soften
1/4 C shortening
1 C brown sugar, packed
1/2 C sugar
3/4 t baking soda
1/2 t salt
2 eggs
1 t vanilla (I always use almond)
2 1/2 C flour (all purpose)
2 C chocolate chips
1 C fresh mint, finely chopped
Preheat oven to 375. Beat butter and shortening with electric mixer until creamy. Add brown sugar, sugar, baking soda, and salt; mix well. Beat in eggs and vanilla. Add flour a little at a time until mixed. Stir in chocolate chips and mint in by hand. Drop onto a cookie sheet and bake for 8-9 minutes.
I was afraid the mint might be a little overpowering due to I was just guessing how much mint to use, but it wasn’t at all. Just gave them the right amount of hint of mint.
I really liked this cookie recipe (minus the mint). It was the best tasting and baking recipe for cookies I have tried in a while. I tend to have an issue with cookies flattening on me as they bake, but these did not. Not sure if it’s due to I’m using real butter and it’s not almost melted or what. (I used to only use margarine and always seemed to melt it too much.)
