Mint Chocolate Chip Cookies

Dive into the most delicious, chewy, mint-chocolatey cookies! I realize people have some intense opinions on mint, so if you fall in the camp of, "gross, I don't eat toothpaste" then just replace the creme de menthe pieces with more chocolate chips. Problem solved! Listen, life is just too short to not have butter. Removing butter from my diet is just not going to happen and taking it out of cookies is a travesty. (Those who have to avoid dairy...that's a real thing and I'm so sorry. Proceed with your substitutions). Cookies should contain butter and sugar. It is a cookie after all. I'm not eating a cookie for the applesauce that someone has now deemed "healthy". I'm just not in it for the health benefits but, rather, how it benefits by sweet tooth. Eating in moderation is truly my preference. These cookies are not healthy, but they are delicious!

I have been playing around with baking a bit these days. I have always used butter at room temperature before ever starting cookies. This time, however, I started with a cup of cold butter. Just cut the butter into smaller cubes and cream in your stand-up mixer on high for about 3 minutes. The butter will become light, fluffy and pale in color. Next add in your white and brown sugars and cream until well incorporated. Lower your speed to medium and add in your eggs, one at a time, mixing well after each. Finally add in your vanilla and mix until smooth.

I always sift my dry ingredients together when I bake unless I am directed not to. I don't know if there is any real science to sifting while baking, so if you know, please share! I sift so that all is well blended and there are no clumps, like baking soda for instance. Moving your mixing paddle to the side, sift all dry ingredients to the bowl of creamed butter and sugars.

A note on dry ingredients...I love to add pure vanilla bean powder to my cookies. It enhances the flavor without adding in too much liquid or alcohol. Cornstarch has been another addition I have been learning about. In my own reading and research I have learned from baker, Rose Levy Beranbaum, that adding cornstarch can soften tough gluten giving way to a more pillowy dough and a delicate crumb. I decided to give it a go and added in two tablespoons of cornstarch, sifted in with the dry ingredients. I am a believer! These cookies came out with a crisp outer edge and a soft and pillowy center with the perfect chew!

Once you have added your dry ingredients, slowly stir your mixer until the flour begins to crumb into the creamed mixture and then turn up the speed. Let's avoid the flour explosion from mixing too fast. Mix until the dough just forms, you want to try not to over mix. Over mixing your dough can result in dense flat cookies due to excess air added in and excess gluten development. Add in your chocolate chips and creme de menthe pieces. I add mine right into the stand mixer to easily distribute evenly (just a few seconds). Now you are ready to scoop and snitch some dough. A cookie dough scoop is a great kitchen gadget if you don't have one. I love mine. It allows you to bake beautifully even and uniformed. Lining your baking sheets with parchment paper (my preference), place dough about two inches apart. Bake at 410 degrees F (yes that's hot) for 6-8 minutes or until golden. I felt 8 minutes were perfect in my oven.

Look how full and puffy these turned out! So chewy with a perfectly crisp, golden exterior. Allow your cookies to cool on wire racks and enjoy these decadent treats with an icy cold glass of milk. Give them a try and let me know what you think! Store these in an air tight container or gallon size ziplock bag.