Thin & Crispy Mint Chocolate Chip Cookies

Mint and chocolate are one of my favourite flavour combinations. That, or peanut butter and chocolate. In my book, the mintier the merrier! These mint chocolate chip cookies definitely live up to their name, due to mint-infused butter AND peppermint extract, and tons of chocolate in every bite. It could be the winning cookie for Mothers Day ๐Ÿ™‚

ClimbEatCycleRepeat.com | Thin and crispy mint chocolate chip cookies

ClimbEatCycleRepeat.com | Thin and crispy mint chocolate chip cookies

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ClimbEatCycleRepeat.com | Thin and crispy mint chocolate chip cookies

I made these the other week, in preparation for one of our climbing competitions on Vancouver Island. They’re easy to pack, and are the perfect size to nibble on between climbs. We both ended up nabbing first place in our age category, so perhaps they can be called Winning Mint Chocolate Chip cookies ๐Ÿ™‚

ClimbEatCycleRepeat.com | Thin and crispy mint chocolate chip cookies

I’ve made treats with mint before, but I usually stick to peppermint extract and not fresh mint. So when I saw a version of these cookies floating around online, I became intrigued with the idea of infusing mint into the butter. Would it make the mint flavour stronger? It definitely makes the kitchen smell fantastic, as it simmers away, so I count that as a win.

ClimbEatCycleRepeat.com | Thin and crispy mint chocolate chip cookies

If there’s a downside to this recipe, it’s only that you need to give the cookie dough some time to hang out in the fridge, at least an hour. So if you’re in need of a cookie ASAP, this is probably not the recipe for you.

BUT, if you’re able to plan ahead a bit, give this one a whirl. I let the cookie dough rest in the fridge overnight, and then baked them the next day when I had some free time. Because we don’t make cookies very often, I don’t mind waiting for a treat like this!

ClimbEatCycleRepeat.com | Thin and crispy mint chocolate chip cookies

These cookies are thin and crispy, but are oh-so minty and chocolatey. They freeze really well and somehow taste even better, straight from the freezer.

Given their size, I think they’d also make fantastic ice cream sandwiches! And seeing as the weather is almost warm enough (we finally took the winter flannel sheets off our bed this week), I’m thinking another batch of these might be in order ๐Ÿ˜‰

ClimbEatCycleRepeat.com | Thin and crispy mint chocolate chip cookies

Thin & Crispy Mint Chocolate Chip Cookies
 
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Adapted from My Name is Yeh.
Ingredients
  • 115 g (1/2 cup) unsalted butter
  • ½ cup firmly packed fresh mint, roughly chopped *
  • 100 g (1/2 cup, packed) dark brown sugar
  • 100 g (1/2 cup) granulated sugar
  • 1 egg, room temperature
  • 1 tsp vanilla extract
  • ¼ tsp pure peppermint extract
  • 75 g (0.6 cup) whole wheat flour
  • 115 g (0.9 cup) all-purpose flour
  • 1 tsp baking soda
  • ½ tsp sea salt, plus more for sprinkling
  • 90 g (1/2 cup) dark chocolate chips
Instructions
  1. In a small saucepan, add the butter and mint and melt over medium heat for 2 to 3 minutes. The butter will start to foam up and turn slightly brown. Remove from the heat and allow to cool for 30 minutes. The butter should still be warm and not returned to its solid state. Strain out the mint using a fine-mesh strainer, and set aside the mint-infused butter. *
  2. In a large bowl, cream together the butter, brown sugar and white sugar, about 3 to 5 minutes. Add the egg, vanilla and peppermint extract and beat for another minute.
  3. In a medium bowl, whisk together the dry ingredients (flours, baking soda and sea salt). Add the dry ingredients to the wet ingredients and stir to incorporate. Add the chocolate chips and mix to combine.
  4. Place the bowl in the fridge for at least 1 hour, up to overnight.
  5. When read to bake, pre-heat the oven to 350 F and line baking trays with parchment paper. Place tablespoon-sized balls of dough on the pan, spaced at least 5 to 7 cm apart and sprinkle each with a bit of flaky sea salt, if you'd like. The cookies will spread when baking.
  6. Bake for 10 to 15 minutes. If you like your cookies on the soft side, stick closer to 10 minutes. The cookies will continue to cook slightly, even once you remove them from the oven.
  7. Cool on the baking tray for 5 minutes, then remove and place them on a wire rack to cool completely.
Notes
* If you don't want to strain out the mint, chop the mint very fine before adding it to the butter. There's no need to strain the mint afterwards, and the texture of the cookies doesn't change (you'll just see flecks of green dotted throughout the cookies). This version might taste even mintier!
** These cookies freeze very well.

Enjoy these Thin & Crispy Mint Chocolate Chip Cookies!

ClimbEatCycleRepeat.com | Thin and crispy mint chocolate chip cookies

5 Comments

  1. Do you think it would make a real difference if you didn’t strain out the mint and left it in the butter? This looks like a really yummy recipe, I love anything with fresh mint, just not a huge fan of fussy straining (looking for the lazy version and wondering if it would change the texture at all?)

    Reply

    1. I’m not really sure! I did think about it, as I tossed the mint into the pan. I would make sure the mint was chopped up really well, if you go that route. I bet it would work out just fine, and I doubt it would change the texture. Let me know if you try it! And I’ll do the same ๐Ÿ˜Š

      Reply

    2. So I’ve just made the lazy-mans version, and they’re just as fantastic, and might be even more minty!! I chopped up the mint really fine, and there was no change to the texture of the cookie. Definitely try them!!

      Reply

  2. This looks so good, Moira! I really love the photos in this post and I also love anything with MINT. Thin mints, mint chocolate chip ice cream, you name it, I’ll probably like it. I wish you could just mail me a batch so I don’t have to try and bake some.

    Reply

    1. Thanks, Hayley!! If only we were closer, there would be a batch on it’s way to you ๐Ÿ™‚ I’m already thinking about another round this weekend. Ooh, wouldn’t they be fantastic as an ice cream sandwich, with MINT ice cream?!! Gah, thank goodness the weekend is almost here.

      Reply

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