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!
I’m an expert on eating brownies, not making them. I bake a lot, but the humble brownie is something I’d never bothered to try – until recently. Now I can’t stop making them (luckily I’ve got plenty of test subjects who are more than willing to scoff my experimental batches!).
Mint-Chocolate Chip Brownies
- 160g butter/margarine
- 100g sugar
- 50g drinking chocolate powder (depending on how strong or weak-tasting it is, you may need to vary the amount)
- 2 eggs
- 100g milk chocolate (melted)
- 70g plain flour
- 1/2 tsp of baking powder
- powdered sugar
- 50g chocolate chips
(You’ll probably notice that I’ve left the mint out of the ingredients list – this is because there are a variety of ways you can add it. You could add mint flavoured drinking chocolate – which is what I did – or you could swap the milk chocolate for a bar of mint chocolate, or you could add as much freshly chopped mint leaves as you like, as well as a few to decorate 🙂 )
- Melt the butter in the microwave (carefully – it makes a right mess if you leave it!), and then stir in the sugar.
- Stir in the drinking chocolate powder, and then gradually add the eggs.
- Melt your chocolate bar in the microwave (again, keep a close eye – burnt chocolate is unpleasant for two reasons: firstly – because it tastes disgusting, and secondly – wasting chocolate should be against the law) and then stir it in (along with the mint flavouring if you haven’t already).
- Stir in the flour and baking powder.
- Spoon into an open proof dish and cook at 180 for around 15 minutes, or until you see a nice big crack appear across the top.
- Decorate with powdered sugar and chopped mint 🙂