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Let me start off by saying this started out as a total experiment for me. It was something that popped in my head it went straight into my recipe journal and I got to work. Now this is just an adaption to my standard chocolate chip cookie recipe Just with the addition of the infused butter and change of chocolate chip shape.

When I was thinking of this recipe I was thinking hmm.. I haven’t had mint chocolate chip ice cream in so long then I remember why I haven’t. It seems mint chocolate chip ice cream gets gritty. Maybe im not quick enough to get it in the freezer Or what but more often then not I’ve had more unpleasant than pleasant. With that being said the taste was always awesome texture, not so much.

So when I’m experimenting I tend to over shop. So left over items roll into some other projects and let me tell you a lot of mint incorporated recipes are soon to come.

With this recipe I had no real game plan other than the ingredients. My main concern was it lacking green and how to successfully incorporate the mint. At first I thought id steep the mint, strain it and then set the butter up in the fridge. Then upon making the recipe I really wanted more of that mint flavor and color so I blended the butter and the mint together. BINGO! that was the absolute best route. My only concern was would the creaming of the butter and the sugar pale the green? Even it doesn’t the flour for sure will right? Well as you can see from the photo the green really held its own and without dye and I’m proud of that. I will admit though with each ingredient I added and the green staying I was literally high-fiving myself the entire time. Try it out, if you like the ice cream then this recipe is for you.

Ingredients

• 2.5 sticks of salted butter
• 1oz fresh mint, chopped stems and all
• 2 +1/4c flour
• 1tsp baking powder
• 3/4c light brown sugar
• 3/4c sugar
• 2 eggs
• 12oz semi- sweet chocolate chips or chunks
• 1tsp vanilla extract

Directions

• In a sauce pan melt butter and add in mint. Simmer for 10 minutes. Put butter into blender and blend till completely smooth for about 1 minutes.
• Make sure you really blended it well.
• Set butter in fridge for 1 hour to harden slightly. If its too hard set on the counter to come to room temperature
• Once butter is out of fridge add in both sugars and cream for 3 minutes.
• Add in both eggs and beat for 1 minutes
• Add in vanilla and baking powder. Combine.
• Add in flour (make sure to start your beater on low so flour doesn’t fly everywhere). Don’t overmix once combined. Fold in chocolate chips with rubber spatula.
• Let sit for 5 minutes. In that time preheat oven at 350.
• Scoop cookies ( I use a teaspoon Ice cream scoop since these spread)
• Bake cookies for 8-10 minutes.