1 cup granulated sugar1/2 cup mint leaves and stems2-1/4 cups all-purpose flour1 teaspoon baking soda1 teaspoon salt1 cup (2 sticks) unsalted butter, softened at room temperature1/2 cup firmly packed brown sugar1 tablespoon pure vanilla extract2 eggs
2 cups coarsely chopped dark chocolate
Preheat oven to 375 degrees F.
In the bowl of a mini food processor, combine mint and sugar. Process until mint is finely chopped. Set aside.
In a small bowl, whisk together flour, baking soda and salt.
In the bowl of a standup mixer fitted with the paddle attachment, beat butter, mint sugar, brown sugar and vanilla extract until creamy. Add eggs, one at a time, beating well after each addition.
Gradually beat in flour mixture. Stir in chocolate pieces.
Drop by two to three tablespoon-sized balls onto ungreased baking sheets.
Bake for nine to 11 minutes or until golden brown.
Cool on baking sheets for two minutes, and then transfer to wire racks to cool completely.
Recipe by Michele Borboa
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This recipe was most recently featured in
Boston Organics Newsletter No. 22 of 2013.