Chocolate and mint, or peppermint, just go perfectly (note: I do prefer peppermint extract over mint extract… the latter can taste too much like toothpaste). These are crispy and chewy cookies, with a texture much like my Chewy Ginger Molasses Cookies. If you’re looking for another way to mix mint and chocolate, I’d suggest Grasshopper Squares.
Total time: 30 mins. Makes about 40 well-sized cookies.
Materials: 1 mixing bowl; measuring vessels; cookie or toaster oven tray. Missing materials or ingredients? Look here.
Ingredients (Substitutions):
- 1 stick + 1 tbsp butter, softened
- ⅔ cups dark brown sugar
- 1 cup granulated sugar
- 1 egg
- 1 tbsp hot water
- 1 ½ tsp peppermint extract
- 1 ½ cups (9 oz) chocolate chips (63%), melted
- 1 ⅔ cups spelt flour
- ⅔ cup almond flour
- ½ tsp baking soda
- ½ tsp salt
- Additional chocolate chips
Instructions:
- Preheat oven to 350˚F.
- Place 2 tbsp butter and 1 ½ cups (9 oz) chocolate chips (I recommend 63%, not semisweet) in a microwavable measuring cup or bowl. Melt this in the microwave.
- In a mixing bowl, mix together the remaining 7 tbsp softened butter and 1 ⅔ cups sugar. Then mix in the 1 egg, 1 tbsp hot water, and 1 ½ tsp peppermint extract .
- Add the chocolate mixture. Add in 1 cup spelt flour.
- In another measuring cup, measure the ⅔ cup remaining spelt flour and ⅔ cup almond flour and mix with ½ tsp salt and ½ tsp baking soda. Stir this into the wet ingredient bowl.
- Add in additional chocolate chips as desired (I like white chocolate chips here).
- Bake at 350˚F for ~15 min. Remove from the oven even if they look slightly undercooked. Let cool 5 minutes in the pan. Then, remove them from the pan (if removed too soon, they will fall apart).
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