When I set the goal of baking 52 batches of cookies, I knew I needed a plan for getting rid of them. Thankfully, there are no shortage of people in this world who welcome homemade cookies, even during a pandemic.
I have been sharing cookies for occasions like birthdays, and when I picked this recipe, I had a particular recipient in mind. I knew they liked mint chocolate chip ice cream, so I tried to figure out what that would be in cookie form.
I first went to my cookbooks, and I realized that the only cookie cookbook is the Sarah Kieffer one I just received. When I looked in the index for “mint”, it referred me to this Chocolate Sugar Cookie with a variation to add mint.
Perfect. Then I had to get mint extract. A few days later, I was fully assembled and ready to bake.
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We used to have a sifter, but I broke it, so I just use a metal colander to break up the cocoa powder. Of course, I am not tidy.
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The wet ingredients are incorporated in typical fashion: butter first, then sugar, then eggs and extracts. I was a little worried about just adding a full teaspoon of liquid with the mint, so I cut the vanilla slightly.
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The batter came together cleanly. It seems like it’s been awhile since I have made cookies without mixing, but I still used the spatula to incorporate fully.
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These cookies were also on the large side at 45 grams each and only 8 to a sheet. I felt a little clever by measuring all of the balls first and then rolling in white sugar instead of doing them one at a time.
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I was a little worried about handling the dough too much, especially since it was a warm evening, but with the sugar on the outside, they held together well.
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The bake time specified 12 to 14 minutes, and I was very skeptical. I first baked on convection, and at 12 minutes, I thought they still looked underdone. However, the tops were crackled, and the edges could have been set, so I pulled them out. 5 minutes later after cooling, they looked perfect.
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I baked the second batch on conventional and gave them the full 14 minutes. They came out noticeably flatter but still done throughout.
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The last batch were slightly oversized due to having a little extra dough. I actually don’t remember what oven setting I put them on, but they were extra-tall and less crackled.
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Despite the variation in baking techniques, all of them actually tasted about the same. The taller, smaller ones were slightly chewier, but after a day, you couldn’t tell a difference.
And they were really good. Some people liked the mint, and some thought it could have done without, but like Kieffer’s chocolate chip cookies, there’s a good balance of crunch and chew, and the flavor is great.
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You can find the recipe on food52 along with a few other variations.