Mint Infused Chocolate Chip Cookies

Mint Infused Chocolate Chip Cookies - For months I’ve been itching to by fleur de sel. Fancy, delicate sea salt. #chocolate #cookies #dessert

Mint Infused Chocolate Chip Cookie , .

Mint Infused Chocolate Chip Cookies - For months I’ve been itching to by fleur de sel. Fancy, delicate sea salt. . .

INGREDIENTS:


1/2 cup unsalted butter, chopped into small pieces
1/2 cup firmly packed fresh mint, roughly chopped
1/2 cup firmly packed dark brown sugar
1/2 cup granulated sugar
1 egg, at room temperature
1 tsp pure vanilla extract
1-1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp fine sea salt
heaping 1/2 cup semisweet chocolate chips, plus additional for topping cookies
sprinkle fleur de sel on each cookie

INSTRUCTIONS:


• Place the butter and the mint in a small saucepan over medium heat. Melt the butter, swirling the pain occasionally. The butter will foam and froth, then crackle a bit as it cooks. A few brown bits may form, and thats totally fine. Once the mint is fragrant (after 2 to 3 minutes), set the mixture aside to cool for 30 minutes (you don’t want it to solidify, just to cool down and let the mint infuse the butter). Strain the butter through a fine-mesh sieve into a bowl. Use a wooden spoon or rubber spatula to press the mint leaves to extract any juices.

• In a large bowl, beat together the butter and both sugars until the mixture is completely smooth and creamy, 3 to 5 minutes. Add the egg and vanilla, beat for 1 minute longer.

• In another large bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the wet, scraping down the bowl as needed. Fold in the chocolate chips and continue to mix until well incorporated.

• Scoop the dough into a ball, place it on a piece of parchment paper, wax paper or plastic wrap, and flatten it slightly into a thick disk. Cover and refrigerate for 1 hour. About 15 minutes before you’re ready to begin baking, place racks in the center and upper third of your oven. Preheat the oven to 350 F and line two baking sheets with parchment.

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