Did anyone know that the smaller you are the faster you gain weight? I am learning this the hard way. It has been so busy lately that I have cut back drastically on my workout routine and I have not been eating very well either. Usually I am a stickler for balancing portion control with time spent running/cardio. The scale ( including the one in the bathroom ) has placed far too much weight on the larger portions and little exercise side. For a while everyone was happy for me (my mother is always on my case about being too much on the thin side, I think all moms must think that way about their children). But I am no longer amused with this situation. Case and point, my favourite jeans are looking at me with eye rolling disgust.
I am so frustrated with myself that I baked a batch of these cookies. :)
Thankfully they were so good that they were devoured by everyone before I had a chance to eat enough to make me want to go and sulk in the corner. The original recipe called for using fresh mint but since all the mint in the garden is covered by crispy leaves, I had to use real peppermint extract. And even though I am sure these are spectacular with the real stuff, I think the extract was a fabulous touch! Even the cookies themselves were perfect as far as texture and appearance are concerned. They have a soft, chewy-gooey center with a light thin crisp around the edges. Plus they plump to a perfect thickness and density while they are sunning in the oven.
And isn't peppermint good for metablolism? Or is it digestion? Who cares. These cookies were a wonderful twist on the usual chocolate chip cookie. I think you should all bake a batch. Right now. Seriously go. You know you have all the ingredients, if not then improvise.
Mint Chocolate Chip Cookies(recipe adapted slightly from Montecarte)
Ingredients:1 1/2 cups of all purpose flour
1/2 tsp. of salt
1/4 tsp. of baking Soda
1/2 cup of butter at room temperature
1/2 cup of tightly packed light brown sugar
1/3 cup of granulated sugar
1 egg (beaten)
1/4 tsp. of peppermint extract
1 cup of chopped dark chocolate
In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
In a larger bowl, beat the butter and sugars together on medium speed until light and fluffy (about 2-3 minutes). On low speed, slowly add the beaten egg and peppermint extract. Beat to combine, scrape down the sides of the bowl.
Add the flour mixture and beat just until there are no more streaks of flour. Stir in the chopped dark chocolate by hand. Cover and refrigerate for an hour. *You don't have to chill the dough if you are in a hurry.*
Preheat the oven to 375F. Line baking sheets with parchment paper. Scoop out well rounded tablespoonfuls of the dough and roll them into balls. Leave about 2 inches between each ball. Bake for 8-9 minutes. If you prefer crispier cookies increase the baking time by 1-2 minutes. Allow the cookies to cool on the baking sheet for about 5 minutes before removing.
This is a small recipe, It only made about 18 cookies. Feel free to double it or to eat them all by yourself.