similar to banana bread,
we all have our go-to favorite recipe,
(this is mine, in case you were wondering)
chocolate chip cookies have different iterations,
most of which i’m willing to try,
(tahini based, with soy sauce, with ginger & molasses, & gluten free.)
but i always fall back to the famous NY Times one.
dw requested it this year for his birthday,
and because i always add mint to his bday treats,
i made the chocolate chips minty.
his birthday is early in the month,
but i am incapable of not celebrating him everyday.
happy birthday sweet dw,
i am your Ride or Die,
mint chocolate chip cookies – NY Times style
adapted from the NY Times
refer to the link for the method of the cookies themselves, i didn’t alter that part. my changes are that i used bread flour & spelt flour, as well green valley’s lactose free butter.
for the minty chocolate chips:
1 1/4 lb chocolate, if in bar form rough chop, or use chips
1 very generous TBL mint extract
using the double boiler method, melt the chocolate over boiling water. stir continuously, you’re aiming for a glossy sheen. add in the tablespoon of mint extract, i may have added a little over. mix to incorporate thoroughly.
remove from heat.
at this point, you can either spread the chocolate out on a piece of parchment paper and allow to cool. when completely cooled, break into small pieces.
or you can be fancy and make chips. allow the mixture to cool a little before handling. carefully pour into piping bag. i let it cool in order to be able to handle the piping without burning my hand. when ready, snip the end of the bag and carefully dollop a small chip amount on parchment paper, continuing until you’ve used up all the chocolate or you get annoyed and make the bar form.
allow to cool through before handling.
use as you would any other chips.
previous dw chocolate + mint confections:
minty milano cookies – 2016
peppermint kisses – 2015 (not officially blogged but use this recipe for reference)
coconut peppermint patties – 2014
homemade thin mints – 2013
mint chocolate cake – 2012
4 thoughts on “mint chocolate chip cookies – NY Times style”
Ok, making your own mint chocolate chips is ridiculously awesome, even though I would never have the patience to do it. That is multiple-levels-up stuff. Soy sauce-based cookies are also intriguing, so I’m going to have to check that out too.
admittedly i start brainstorming dw’s birthday treat around October. it’s worth it, he is so delightfully delighted over it.
Happy Birthday DW!!
Loving the pictures here too Lan, a nice introduction of light and those beautiful spring flowers ❤
thank you! it was a great celebration, even though Spring has been rather temperamental.