Chocolate and mint, or peppermint, just go perfectly (note: I do prefer peppermint extract over mint extract… the latter can taste too much like toothpaste). These are crispy and chewy cookies, with a texture much like my ginger molasses cookies.
Chewy Mint Chocolate Cookies
Servings: 40 cookies
Ingredients
- 9 tbsp softened butter
- ⅔ cup dark brown sugar (or white sugar with some molasses added)
- 1 cup granulated sugar
- 1 egg
- 1 tbsp hot water
- 1 ½ tsp peppermint extract
- 9 oz chocolate (I like 63%)
- 1 ⅔ cups spelt flour
- ⅔ cup almond flour
- ½ tsp baking soda
- ½ tsp salt
- (additional) chocolate chips
Instructions
- Preheat oven to 350˚F.
- Place 2 tbsp butter and 9 oz chocolate (I recommend 63%) in a microwavable measuring cup or bowl. Melt this in the microwave.
- In a mixing bowl, mix together the remaining 7 tbsp softened butter and all the sugar. Then mix in the egg, hot water, and peppermint extract.
- Add the chocolate mixture. Mix in almond flour.
- Mix in spelt flour, salt, and baking soda.
- Finally, mix in any additional chocolate chips (I like white chocolate chips here).
- Bake at 350˚F for ~15 min. Remove from the oven even if they look slightly undercooked. Let cool 5 minutes in the pan. Then, remove them from the pan (if removed too soon, they will fall apart).