| Servings |
cookies
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Ingredients
- 1 stick butter
- 1/2 cup Mariposa Farms Fresh Mint firmly packed / roughly chopped
- 1/2 cup dark brown sugar firmly packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 1/4 tsp vanilla extract
- 1 1/2 + 1 cups + tbsp all-purpose flour
- 1/8 tsp salt
- 1 tsp baking soda
- 1/2 cup semisweet chocolate chunks or semisweet chocolate chips
Ingredients
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Instructions
- You can use a stand mixer or a hand held mixer for this recipe.
- Place the butter and the mint into a saucepan, bring to a medium heat. Melt the butter, smash the mint and stir occasionally. Warm for approximately 3 minutes, turn off the heat and cover to let the mint infuse the butter for 30 minutes.
- When the time is up for the mint infusion, strain the butter and press the leaves to extract all of the butter from the leaves.
- Line 2 baking sheets with parchment paper and set aside. In a medium bowl mix together the flour, salt and baking soda. Set aside.
- In a large bowl, cream the sugars and the butter. Beat until light and creamy, 3-5 minutes. Add the egg and the vanilla and beat for an additional minute.
- Slowly add the flour mixture to the bowl while still mixing, you should occasionally stop the mixer to scrape the sides. Last step is to add the chocolate chunks, I prefer to mix these in by hand with a wooden spoon.
- Remove the dough from the bowl and drop onto plastic wrap, roll out into a cylinder shape and chill in the refrigerator for at least an hour.
- Preheat oven to 350 degrees F. Slice the dough into 12 equal portions and place 6 cookies on each sheet. Bake for 10-12 minutes, rotating the pans half-way through. Let the cookies cool for 2-3 minutes on the pan, then transfer them to a cooling rack until completely cool.
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