Fresh Mint Chocolate Chip Cookies

Fresh Mint Chocolate Chip Cookies Recipe for Kenwood by Jordan Rondel

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 8 people
  • Recipe course: Desserts

Recipe for Kenwood by Jordan Rondel

These cookies bring a sophisticated element to the classic chocolate mint combination; I love how the fresh mint leaves hold their colour and are visibly dotted throughout. There are few treats that are more blissful than a mint choc chip ice-cream sandwich made with these cookies.

Ingredients

  • 115g butter, softened
  • 170g caster sugar
  • 1 organic egg
  • 1 tsp vanilla extract
  • 225g plain flour
  • ¼ tsp baking soda
  • 1 cup dark chocolate chips
  • 6 tbsp roughly chopped fresh mint leaves
  • generous amount of sea salt for sprinkling on top

Ganache (optional)

  • 50ml cream
  • 50g dark chocolate buttons (70% cocoa solids)

Method

  1. In the bowl of an your Kmix, using the creaming beater, beat the butter and sugar until pale and fluffy
  2. Add the egg and vanilla, and beat until smooth
  3. Add in the flour and baking soda and combine well
  4. By hand, stir in the chocolate chips and chopped mint leaves
  5. Form the dough into a log to the dimensions you want the cookies to b
  6. Wrap in plastic wrap and chill for 1 hour
  7. Preheat the oven to 175°C. Line 2 baking sheets with baking paper
  8. Cut the log into approximately 1cm thick cookies. Arrange on the baking sheets about 4cm apart. Sprinkle a little sea salt on each one
  9. Bake for 12–15 minutes or until just golden
  10. Allow the cookies to cool on a rack
  11. Meanwhile, make the ganache. heat the cream in a saucepan until small bubbles start to appear on the surface. Take off the heat and drop in the chocolate. Stir until it is melted; the ganache should be thick, smooth and glossy. Immediately pour it into a piping bag
  12. Once the cookies are completely cool, cut the very tip off your piping bag (2mm). Drizzle the ganache over the baked cookies
  13. Refrigerate the cookies, on their tray for 20 minutes or until the ganache is set

Tips: Store in an airtight container, or a cookie jar, for up to 7 days.

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