Mint Infused Chocolate Chip Cookies

Mint Infused Chocolate Chip Cookies , By www.uniquegiftstips.com .

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

Total Time: 60 Minutes, Servings: 8 Servings

Ingredients :

1/2 c (1 stick) good-quallity unsalted butter, chopped into small pieces
1/2 c firmly packed fresh mint, roughly chopped
1/2 c firmly packed dark brown sugar
1/2 c granulated sugar
1 egg, at room temperature
1 tsp pure vanilla extract
1 1/2 c all-purpose flour
1 tsp baking soda
1/2 tsp fine sea salt
heaping 1/2 c semisweet chocolate chips, plus additional for topping cookies

Instructions :

place the butter and mint in a small saucepan over medium heat. melt the butter, swirling the pan occasionally. the butter will foam and froth, then crackle a bit as it cooks. a few brown bits may form, and that's 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 into the mint leaves to extract any juices.
in a large bowl, beat together the butter and both sugar 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 it 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 350ºf and line two baking sheets with parchment.
use a scant 1/4-cup size scoop to form the dough into mounds on the prepared baking sheets, placing no more than 4 cookies per sheet. leave about 3 inches between each cookie; they'll spread while they bake.
top each cookie with a few extra chocolate chips and bake for 12 to 15 minutes, rotating the pans halfway through baking, until they're golden and lightly brown on the bottom. let the cookies cool for about 5 minutes before transferring them to a wire rack. let one baking sheet cool to room temperature before reloading with the remainder of the dough.
store the cookies in an airtight container at room temperature for up to 3 days or freeze them for up to a couple of months.