Chocolate Mint Cookies

For those of you with a ton of mint and too much rain to sit outside and drink mojitos this year:

These are not something I scooped from my backyard.... 

I know the picture looks a little unappealing, but these cookies are delicious and they use up the fresh mint in my herb garden. They taste like Girl Guide Thin Mints.

Here's the recipe:

Chocolate Mint Cookies with Fresh Mint Leaves

1 2/3 C all-purpose flour

1/3 C unsweetened cocoa powder

1 tsp baking soda

1/2 tsp fine sea salt

2 sticks butter, room temperature, softened

1/4 C granulated sugar

1/2 C packed light brown sugar

1 egg, room temperature

2 1/2 packed tablespoons Fresh Mint, chopped fine

1/2 C semisweet chocolate chips

1/2 C dark chocolate chunks or chips

Preheat the oven to 375 F and line cookie sheet with parchment paper (or spray sheet).  

Sift together the flour, cocoa powder, baking soda and salt.  

In a separate bowl, cream the butter and both sugars together until light and fluffy.  Add in the egg and mix until smooth.  

Stir in the finely chopped mint leaves.  

Add the dry ingredients in two steps, scraping down the bowl after each addition.  Mix until just combined, don't over mix.

Stir in the chocolate chips by hand.  

Scoop by the rounded tablespoon onto cookie sheets. 

Bake about 8-9 minutes, removing from the oven when the cookies appear just set.  For a soft cookie, make sure to not over-bake.  

Makes about 40 cookies.