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
- In the bowl of an your Kmix, using the creaming beater, beat the butter and sugar until pale and fluffy
- Add the egg and vanilla, and beat until smooth
- Add in the flour and baking soda and combine well
- By hand, stir in the chocolate chips and chopped mint leaves
- Form the dough into a log to the dimensions you want the cookies to b
- Wrap in plastic wrap and chill for 1 hour
- Preheat the oven to 175°C. Line 2 baking sheets with baking paper
- Cut the log into approximately 1cm thick cookies. Arrange on the baking sheets about 4cm apart. Sprinkle a little sea salt on each one
- Bake for 12–15 minutes or until just golden
- Allow the cookies to cool on a rack
- 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
- Once the cookies are completely cool, cut the very tip off your piping bag (2mm). Drizzle the ganache over the baked cookies
- 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.