Dark chocolate and mint. My absolute favourite flavour combination, so much so that I reckon that’s the bulk of my birthday and Christmas presents right there. No one can go wrong. I’ve been wanting to post something with this combination since day one, but usually the choc mint I keep in my fridge never lasts long enough to include in any of my baking.
Makes about 20 cookies
200g plain flour
1 tsp bicarbonate of soda
1/4 tsp salt
180g unsalted butter
190g caster sugar
1 tsp peppermint extract
1 medium egg
150g roughly chopped dark chocolate with mint (I used Lindt)
Icing sugar for decoration
Line 2 baking sheets with greaseproof paper or grease them well
Preheat oven to 180oC
1) In a medium bowl mix together the flour, cocoa, salt and bi carb. Set aside.
2) In a large bowl cream together the butter and sugar until light and fluffy* (*see tips and trick page number 6 for perfect technique!) then whisk in the peppermint. If you really really like your mint flavour I’d add an extra 1/2 tsp of it. Then whisk in the egg.
3) Once all of the above are combined, pour in half of the dry ingredients and fold in with a wooden spoon, when only just combined fold in the remaining half. Do not over mix. Now stir in the choc chip chunks until they are evenly dispersed.
4) Time to get your hands messy. Roll balls the size of about 3 grapes/just smaller than a golf ball between your hands and place on the baking sheet. Press them down slightly with the back of a fork, so the top is a little squished. Space them evenly, 6 to a tray, as they will ‘grow’ while baking.
5) Place them in the oven on the middle shelf* (*see tips and tricks page number 5 for perfect positioning!) for about 13-15 mins. They will still be soft when you take them out of the oven. Leave them to cool on the baking sheet, then transfer to a wire rack to cool completely. Dust with icing sugar.
Something a bit different to an after dinner mint? Or a little treat whilst watching x-factor. Whichever, enjoy!