Chocolate mint cookies, the natural way.

Like banana cake or muffins, these cookies are even better the next day, when the natural mint flavour really comes to the fore. On day one, the mint flavour is very subtle and leads to an unexpected and unusual flavour which is charmingly wholesome.

These little loves are crispy on the outside and chewy in the middle, everyone’s a winner! 

20 mins plus 1hr cooling | makes 12-14 | super ease

Ingredients 

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90g soft brown sugar
3 large sprigs mint, leaves only, chopped 
100g dark chocolate
1 large egg
100g plain flour
1/4 tsp baking powder 
icing sugar for dusting 

Method

Whizz the sugar and mint together until the mint is finely chopped. Transfer to a mixing bowl, add the egg and beat in.

Melt the chocolate in a bowl over a pan of boiling water, and mix into the sugar and eggs.

Once combined, sift in the flour and baking powder and mix until just combined. Then, unusually, leave to cool for an hour.

Oven up to 170°C, line a baking tray with greaseproof paper. Spoon teaspoonfuls of the cookie dough onto to ya baking tray and bake for 10 mins.

Remove from the oven and leave to cool for a few minutes then transfer to a wire rack to cool completely. Dust with icing sugar and devour.

Minted.

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Recipe is from the Bodmin Plant and Herb Festival, seen on Tin and Thyme, Tales from a Cornish Kitchen and ever so slightly adapted by us.

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