Chocolate and mint are our guests of honor this week. They’re a winning pair, a total classic, a sophisticated gem of a couple. And yet, I wasn’t that excited. This is probably because mint chips, those green chocolate chip look alikes, taste weird and kind of freak me out and because really, how could any chocolate-mint creation top the Thin Mint?
It’s difficult to be sure, and while these cookies do not outshine my Girl Scout cookies of yore, they are pretty awesome. They come from Joy the Baker and they do not disappoint. Perfectly fitting for a week filled with freezing, snowy days, these cookies are a little chilly and a lot chocolatey. Like A LOT. The best tip I have is to use my new favorite thing: Guittard Chocolate Chips (available at The Fresh Market and on Amazon). A thousand times better than anything by Ghirardelli or Nestlé, and so delicious I dare you not to eat them right out of the bag. If I can help it, I will never use anything else.
As per usual Joy writes a clear recipe but do beware of too much mint. Take only slight advantage of the surface tension of the measuring spoon and your cookies may veer a little closer to toothpaste-y than to something you want to intentionally ingest. Make sure to follow the baking time exactly too and you’ll have the perfect chewy-yet-not-undercooked cookie consistency, the one for which people eternally quest. I loved using only milk chocolate chips for this recipe but Joy uses a combination of chips, it could be delicious with dark chocolate too. Try it, let me know!
Joy’s recipe won because a) I’m lazy, and b) I had all the ingredients in my house. In a more ambitious mood these Chocolate Mint Wafer (sandwiches) from Martha Stewart would have won in a second.
Now get outside and play in the snow!