There are pancake days, and cake days, fishing days and waffle days … and then there are all the other days. At least if you follow this calendar, yesterday it was Chocolate Mint Day and I wanted to do something with it. It ended up being Heiberg’s Chocolate Chip Cookies, where I replaced some of the chocolate with After Eight. It just gave the right amount of peppermint flavour without becoming an overwhelming toothpaste flavour.
MINT CHOCOLATE CHIP COOKIES
30 COOKIES.
110 G SOFT BUTTER
185 G SUGAR
1/2 VANILLA POD
1 EGG
25 ML. MILK
210 G FLOUR
1 TSP. BAKING POWDER
80 G AFTER EIGHT, OR OTHER THIN MINT CHOCOLATES
145 G DARK CHOCOLATE
Weigh the chocolates, put it in a freezer bag and place it in the freezer while the cookie dough is made. (It makes the chocolate and mint filling easier to chop, since the filling does not spread all over the place)
Put butter and sugar in a bowl and whisk it together into a light and airy mixture.
Cut the vanilla pod lenghtwise and scrape out the seeds, put them in the sugar mixture, along with the egg and milk and whisk it all well together.
Sift flour and baking powder into the eggs and fold them in with a spatula for a smooth dough.
Now remove the mint chocolate from of the freezer and roughly chop it with the dark chocolate. Fold them into the cookie dough.
Chill the dough for 30 minutes.
Preheat the oven is to 180 degrees celsius.
Remove the cookie dough from the refrigerator and place round tops of the dough, approx. 1 tbsp. size, on a baking sheet lined with baking paper, there should be 5 cm between each top, as the dough will spread out during baking.
Bake the cookies in the middle of the oven for about 15-20 minutes until golden brown and slightly firm. However, they will only become crispy when allowed to rest on a rack.
Store the cookies in an airtight container.