Recipe of Super Quick Homemade Chocolate Cookies with Lots of Fresh Mint

Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, chocolate cookies with lots of fresh mint. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Chocolate Cookies with Lots of Fresh Mint is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Chocolate Cookies with Lots of Fresh Mint is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can have chocolate cookies with lots of fresh mint using 11 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Chocolate Cookies with Lots of Fresh Mint:

1. Get 120 grams Butter (unsalted)
2. Make ready 120 grams Granulated sugar
3. Get 1 Egg
4. Take 1 pinch Salt
5. Make ready 2 tbsp Milk or heavy cream
6. Make ready 220 grams ＊Cake flour
7. Get 30 grams ＊Cocoa
8. Make ready 1/4 tsp ＊Baking powder
9. Make ready 30 grams Chocolate (semi-sweet)
10. Make ready 200 ml Mint leaves
11. Get 1 Granulated sugar (to finish)

Instructions to make Chocolate Cookies with Lots of Fresh Mint:

1. Chop the chocolate into small pieces and the mint leaves roughly into large pieces. Mix all the ingredients marked ＊ and set aside.
2. Bring the butter to room temperature, add the granulated sugar and salt, and mix well until the mixture turns white.
3. Mix the egg and milk, divide into 3 batches, add to the stirred butter and mix it all together.
4. Add the ＊ ingredients to the bowl and mix in. Then add the chocolate and mint leaves and mix it all together.
5. Divide the dough into 3 sticks, then wrap each and let rest in the freezer for 1.5 hours until they have chilled and hardened.
6. Sprinkle granulated sugar, cut into 7 mm cookies and bake for 13-15 minutes in a 175°C (340°F) oven.
7. Transfer to a rack, and when they are cooled, they are done.

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