Real Mint Chocolate Chip Cookies
Recipe and Photo by Tami Ganeles Weiser
Prep Time: 1 hour 15 minutes Chilling Time: 30 minutes Cook Time: 1 hour
The heady aroma of real mint (in the form of mint oil) gives these luscious chocolate chip cookies a freshness that is truly unique. And because they are made with coconut oil and not butter, they are perfectly pareve. Allow at least half an hour for the dough to chill. It can also be made ahead and frozen for up to a month.
2¼ cups (293 grams) unbleached all-purpose flour, plus more for dusting
¾ teaspoon (4 grams) baking soda
¼ teaspoon (1.25 grams) baking powder
¾ cup (162 grams) coconut oil, room temperature (not warmer please!)
1½ cups (306 grams) granulated sugar
1 whole egg
1 egg yolk
2 tablespoons mint oil, Boyajian brand preferred
2 tablespoons corn syrup or agave nectar
1⅔ cups (10 ounces/284 grams) dark chocolate chips or chunks, between 52 and 65 percent cacao (see Kitchen Tips)
- Sift the flour, baking soda, and baking powder together into a bowl or onto a sheet of parchment paper and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the coconut oil and sugar and mix at medium speed for about 3 minutes, until fully incorporated.
- Add the egg and egg yolk, one at a time, mixing at medium speed after each addition for about 15 seconds, until completely incorporated.
- Add the mint oil and corn syrup and mix at medium speed for about 15 seconds, until completely incorporated. With a spatula, scrape down the side of the bowl and and under the blade as needed.
- Add the flour mixture and mix at low speed, stopping the machine and scraping down the side of the bowl as necessary, until just combined. Mix in the chocolate until just combined.
- Lightly flour a work surface and transfer the dough onto it. Roll into a log shape, wrap it in plastic wrap, and refrigerate for about ½ hour, until firm.
- Line 2 rimmed baking sheets with parchment paper or Silpats. Fifteen minutes before the dough is chilled, preheat the oven to 350°F. Unwrap the dough, cut it and roll it into 38 to 40 balls, about 1¼ inches in diameter. Place on the prepared baking sheets, 2 inches apart, working in batches as necessary (see Kitchen Tips).
- Bake for 12 to 15 minutes, until the cookies have risen and are golden brown and just barely set; do not overbake. The cookies will be very soft when they come out of the oven. Allow them to sit on the baking sheet and firm up for 3 to 5 minutes, before transferring them to a cooling rack. Repeat with the remaining batches of cookies.
- If you are used to working with butter-based doughs, then you will find that this coconut oil-based mixture chills and get firm much faster—often around 20 to 30 minutes. It also warms far more quickly. For nicely shaped cookies, the dough should be solid but not chilled when it hits the oven.
- These cookies spread during baking. We baked 5 to 6 on each sheet on the day the dough was prepared. If you prepare the dough ahead, remember that dough that has rested in the refrigerator overnight or longer will always bake up with less spread; the flour absorbs moisture during the rest. So you will likely be able to get 8 or 9 per sheet, with noticeably less spread—exactly like the cut-and-bake ol’ toll house cookie.
- You can substitute 1½ cups of mini chocolate chips for the larger chips or chunks if you prefer.