A while back my brother decided to bake cookies and everyone was a bit… surprised. He’s not a baker, or so we thought until he proffered a tray of some gloriously gooey and golden chocolate chip cookies between his oven gloves. I’ll hold my hands up, I got owned. They were better than any cookies I’ve tried to bake, so I begged him for the recipe and here they are; the minty version. 🙂
Mint-Chocolate Chip Cookies
- 125g softened butter
- 100g dark muscovado sugar
- 125g caster sugar
- 1 egg, lightly beaten
- 225g self-raising flour
- 200g roughly chopped chocolate mint thins (After Eights, Mint Creams… Yum yum yum.)
- sea salt
- Preheat the oven to 180.
- Cream the butter and sugars, then stir in the egg.
- Stir in the flour, then the chocolate chips until you get a wet, sticky dough.
- Spoon blobs onto a lined baking tray, then bake for 8 minutes (if you want them as chewy and gooey as possible).
- Sprinkle with sea salt.
- Leave to cool before you transfer the cookies into a tin… if you can resist them, that is!