Square Roots | 12.06.19
Having fresh cookie dough on hand is one of those host hacks that comes out of nowhere to impress and delight your guests. The only way to top it? Mint chocolate chip cookie dough. Adapted from the classic Toll House recipe, we’re infusing mint into butter for next-level flavor ready to freeze for impromptu dinner parties or bake into cookies right away.
1-2 packs of Square Roots mint
1 cup (2 sticks) unsalted butter
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups chocolate chips
Yield: 5 dozen cookies
Preheat oven to 375º F.
Melt butter in a small saucepan over medium heat. While butter is melting, add in fresh mint (stems and all) and continue to cook for 2-3 minutes. Take off heat and allow the butter and mint to steep and cool for 30 minutes.
In a small bowl, combine flour, baking soda, and salt.
Strain the infused butter into a large bowl using a mesh sieve. With the back of a spoon, press on the mint to squeeze all of the butter from the leaves.
Add granulated sugar, brown sugar, and vanilla extract to the butter, and beat until creamy.
Add eggs, one at a time, beating well after each addition.
Gradually beat in flour mixture. Stir in chocolate chips.
Cover the bowl with plastic or bees wrap and chill for 1 hour (or freeze for up to 8 weeks).
Scoop tablespoons of fresh (or thawed) dough onto ungreased cookie sheets.
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; move to wire racks to cool completely.
Press a scoop of ice cream between two cookies and freeze for homemade ice cream sandwiches.
Garnish a plate of cookies with fresh mint for a holiday-ready presentation.
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