Legit Technique

Andrea Bemis’ Mint Chocolate Chip Cookies via Food52

Makes 12 cookies


1 stick (8 tbsp/113 g) unsalted butter, cubed

1/2 c tightly packed/overflowing fresh mint, chopped

1/2 c sugar

1/4 c light brown sugar, packed

1 egg

1.5 tsp vanilla extract

1/5 c all purpose flour

1 tsp baking soda*

1/2 tsp salt

100 g (~2/3 c) chopped milk chocolate (or another chocolate if you prefer.

* I ran out of baking soda for this recipe so I had to use baking powder and omit the salt, hence the puffier cookies.  I used 1.5 tsp baking powder.  Cookies still tasted excellent and no salty/chemical-y flavor from the powder however to get the nicer cookie look, obviously use baking soda.  Remember, soda spreads, powder puffs!


  1. In a small saucepan on medium heat, add the butter and mint, stirring occasionally. When the butter has melted, cook for another 2 – 3 miutes.  Set aside.
  2. Prep the ingredients: In a large bowl combine the flour, salt, and baking soda.  Set aside.
  3. In a stand mixer or large bowl, add the sugars.  Have your egg and vanilla ready on the side.  When the butter has rested, use a fine mesh sieve to strain the butter into the stand mixer or bowl with the sugar.  Press the mint with a spatula or the back of a spoon to get as much of the butter out as you can.  Whisk or mix on medium for ~3 minutes until combined. Add the egg and vanilla and mix until combined.
  4. Combine the wet and dry ingredients (either adding the dry into the stand mixer or incorporating one bowl into the other).  Stir in the chopped chocolate and then place onto a piece of plastic wrap, flatten into a disc, and chill for at least 1 hour.
  5. Preheat the oven to 350F/175C and line a baking sheet with parchment paper.  You can do one batch at a time or if both at the same time, line two baking sheets.  Divide the dough into 12 pieces, roll lightly into a ball and place 6 cookies per sheet with even space apart from one another.
  6. Bake for 11 – 14 minutes (Food52 recipe called for 11 – 12 but mine needed 14); rotating the pans halfway through.  Once baked, cool on the baking sheet for 1 – 2 minutes and then transfer to a cooling rack.



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